Sunday, February 19, 2012

Pot Roast

Today, I made my first pot roast. I found Pioneer Woman's pot roast recipe and I just had to try it! The only changes was that I made a smaller portion, added mushrooms, and only used rosemary. I also made a lovely side of garlic mashed potatoes. 

This recipe had very minimal prep work which was awesome: halve the onion, cut carrots into big chunks, and I quartered the mushrooms. 

Brown the veg and the seasoned meat. "Browning" just means to put the item into a really hot pan with some hot oil for a minute or so. You are literally looking for the ingredients to just turn a little goldeny brown, we don't want to cook the ingredients yet. 

De-glaze the pan, aka get the yummy bits off the bottom. I didn't have too much stuck to the bottom of the pan but I did use a little beef broth and let that bring up the little bits. Put into the oven and let is slowly cook for 2 hours.

My mother used to call veggies "Nature's Candy" (...right). But the sweet flavors that come from these roasted veggies, wow! Rich and soft with a slightly firm texture, not at all mushy like they can get in a some beef stews. And the onion! So tender and yummy!


Any changes? I would add extra carrots and onion (so flavorful and yummy!!). Maybe add potatoes. I'd use a little less broth and/or turn some of the broth into gravy because its delish!!

I would also find a way to contain the rosemary leaves. I've never cooked with them before, I thought they would soften and become one with the meal. They do not. They maintain their pine-needle texture and you pick it out of your mouth in a not very attractive manner (at least I did...)

Otherwise, this recipe is here to stay and perfect for a hearty meal. I bet this would be good in a slow cooker too. 

Pot Roast
Makes approx 3-4 servings 


      2 lbs Chuck Roast
2 Tablespoons Olive Oil
3/4 of a big sweet onion (cut in big chunks)
2 big carrots (big chunks, peeling is optional)
4-5 button(?) mushrooms
1 can (2 cups) beef broth
½ tsp dried rosemary

Heat some oil in a pot (or dutch oven, I don’t have one...yet!)
Once the pot is VERY hot, brown the onion (1-2 min)
Put onion on a plate
Add more oil if needed, brown the carrots (again, 1-2 min)
Put carrots on a plate
Add more oil if needed, toss the mushrooms around in the pot (about 1 min)
Add mushrooms to the plate
Salt and pepper both sides of the meat
Add more oil if needed, brown meat in the pot.
Deglaze pot with a few splashes of the broth

Put meat into an oven safe container with a lid. Cover 1/2 of the way with the broth. Add onions, carrots, and mushrooms. Sprinkle the rosemary all over it, make sure some of it goes into the broth too!

Cover and roast at 275 degrees for 2 hours.


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