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Kate's
Pot Roast |
When I was little, my mom cooked the vegetables separately.
I still like it that way sometimes. I cook the roast on the cooktop,
using a heavy dutch oven.
2 - 3 lb. pot roast (California chuck or boneless beef chuck roast)
1 can chicken broth
1 cup red wine
Fresh or dried herbs - marjoram, parsley, oregano, dill, sage or
whatever you have (half teaspoon each of dried, 1 teaspoon or so
if fresh)
Salt, pepper or season salt
flour (3 - 4) tablespoons (use remains plus more to make the gravy.)
Oil for browning
Celery, carrots, onion, potatoes
Dredge meat in salt and pepper then flour or seasoned salt and flour.
Use Renee’s baggie method. Brown meat in heavy dutch oven,
then add chicken broth and wine. If necessary add water to half
way up the meat. Reduce heat to simmer.
Meanwhile, prepare vegetables. If you decide to cook the vegetables
separately, you should still add some celery to the pot roast for
the flavor it gives to the meat. Add celery and herbs to pot roast
an hour after adding the broth and wine.
(Start vegetables 30 - 45 minutes before meat is done). Cook roast
for an additional 1 - 1 1/2 hours. Total cooking time for meat should
be about 2 1/2 hours. Remove meat and any veggies to platter. Drain
or spoon off fat from pan juices, reduce and/or add flour shaken
with water poured through fine strainer. (about 3 - 4 heaping tablespoons
flour to I cup water.) Add gradually, stirring all the time to make
gravy. Taste and adjust seasoning. Pot Roast can be done in the
oven at 325º or on the stove top.
Note: If you are cooking vegetables separately, obviously you
can cook other vegetables such as leeks, broccoli, peas or squash.
Mashed potatoes instead of boiled are nice.
-Kate
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