I love a good Pot Roast, it had been quite some time since we had one, it was Sunday and it sounded good! I think the key to a good Pot Roast is to roast the Vegetables seperatly. I started doing this several years ago, and it works out perfectly. I serve with a Horseradish Cream Sauce.
· ¼ cup olive oil
· 2 onions sliced
· 3-4 lb beef roast
· Flour for dredging
· 8 carrots, peeled and cut into 4 inch lengths
· 3 additional carrots to cook with the beef
· 3 ribs celery cut in half
· 5-6 red potatoes cut into fourths
· 2.5 cups beef broth
· 1.5 cups good red wine
· 5-6 springs fresh thyme
· 1 tsp fresh black pepper
· Salt to taste
· 2 tbl unsalted butter at room temp
· 2 tbl flour
· 6 mushrooms, sliced, keep 1 back and dice (for the gravy)
In a large, heavy casserole, preferably cast iron, over medium heat, add the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly, this is a good thing.
Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours on the stovetop, turning the beef occasionally. Add in the mushrooms when it is nearly done.
**In the meantime take your carrots and potatoes and place them on a sheet pan, add olive oil, salt and pepper, mix well and bake at 350 for 30 minutes and then crank the heat to 400 for another 30 minutes, flipping them on occasion** Serve alongside the beef
· 2 onions sliced
· 3-4 lb beef roast
· Flour for dredging
· 8 carrots, peeled and cut into 4 inch lengths
· 3 additional carrots to cook with the beef
· 3 ribs celery cut in half
· 5-6 red potatoes cut into fourths
· 2.5 cups beef broth
· 1.5 cups good red wine
· 5-6 springs fresh thyme
· 1 tsp fresh black pepper
· Salt to taste
· 2 tbl unsalted butter at room temp
· 2 tbl flour
· 6 mushrooms, sliced, keep 1 back and dice (for the gravy)
In a large, heavy casserole, preferably cast iron, over medium heat, add the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly, this is a good thing.
Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours on the stovetop, turning the beef occasionally. Add in the mushrooms when it is nearly done.
**In the meantime take your carrots and potatoes and place them on a sheet pan, add olive oil, salt and pepper, mix well and bake at 350 for 30 minutes and then crank the heat to 400 for another 30 minutes, flipping them on occasion** Serve alongside the beef
When the beef is falling-apart tender, remove it from the pan and strain the pan juices thru a strainer to remove the tired old veggies and thyme. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have beautiful gravy, add the remaining gravy and cook just a bit till the mushrooms get tender.
I mix sour cream together with horseradish and serve with the beef, it is amazing!
2 comments:
Although I have lived in the USA for 13 years now, I have never tried a pot roast!
I'm going to save this recipe and try it when the weather gets cooler.
I totally agree with you about roasting your veg seperately, it makes a much better pot roast.
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