FOOD FLASHBACK FRIDAY again! don't know what it is? read HERE. ********************************** Original Post date: July 16, 2009 Original Link: http://umami-quest.blogspot.com/2009_07_01_archive.html *********************************** POT ROAST i've wanted to attempt this for a while. the last pot roast i made was ages ago. it was a miso pork pot roast that was pretty awesome. this time around, i wanted to do a beef pot roast. i got a pretty good deal at Costco for the meat, use the potatoes from that bag i talked about earlier, and chopped up some carrots to toss in with it. i'm going to format the recipe layout a little differently for this one, so pay attention...... “Quick” Pot roast 2 – 2 1/2 lbs chuck roast 1 1/2 c. beef broth* 1/2 c. red wine** 1/4 c. water 2 Tbsp. parsley flakes 3 Tbsp. dried rosemary, slightly crushed 1 Tbsp. ground pepper 1 envelope dried onion soup mix 1 beef bouillon cube (optional)*** 5 cloves garlic, minced 2 bay leaves 1 large stalk celery, minced 2 Tbsp. butter (1 Tbsp. for meat, 1 Tbsp. for sauce) 2 – 3 Tbsp. AP flour or cornstarch 1 pound carrots, cut into 2 inch chunks 1 pound red potatoes, cut into 2 inch chunks 1. Mix together broth, wine, water, parsley, rosemary, pepper, onion mix, bouillon, garlic, bay leaf, and celery. Marinate meat for 20 min. 2. Take out meat and put in a large pot. Pour in 1/2 of marinade liquid and cover. Throw 1 Tbsp. of butter on top of meat. Simmer roast in liquid for 1 hour to 1 1/2 hours............. but dont forget........ ........ Flip the meat over in the pot when it is half way done (at 1/2 hour mark, or 45 min). 3. Take the other half of marinade liquid and begin to reduce in a smaller pot. add 1 Tbsp. of butter to thicken a little. 4. After meat is done, take out roast and let it rest on a cutting board. Keep the liquid simmering. 5. Using a collapsible steamer basket, place carrots and potatoes in the larger pot of simmering liquid and cover. Steam the vegetables for about 15 minutes. At 15 min. mark, take the vegetables out of the steamer basket and place them directly into the liquid in the pot. Take the small pot of reduced liquid and pour over the vegetables; cover and simmer for another 5 to 10 minutes. 6. After vegetables are done, remove them and keep on the side. In the large pot, that should have all of the liquid now in it, reduce until sauce thickens and add the flour at the end to help thicken more – be sure to mix flour with a little warm water first before putting into the roast sauce – to avoid lumps. 7. Slice roast as thick or thin as you like, pour on sauce and serve with potatoes and carrots
>> Additional notes about the pot roast: * I used broth, but if using stock instead, omit water and use 2 cups stock, instead of 1 1/2. ** I used Cabernet Sauvignon, but you can use any good red. *** I threw in a bouillon cube for more beef flavor, but you can omit if it tastes too salty - the salt in the onion soup mix and the beef broth makes it salty enough. If using stock, you may want to add the bouillon. - You could also do this in the oven, but I would do the vegetables in a separate pan, only b/c the potatoes might take on too much liquid.
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