Looking for great pot roast recipe
I'm planning on making pot roast for Rosh Hashannah. Does anyone have a fantastic recipe? I've tried a bunch of different variations in the past, but none that really wowed me. Thanks in advance!
funny, i just e-mailed my mom asking for her recipe. i guess it's because the high holidays are coming up...whatever the reasons, i've been craving it lately!
btw, if anyone eating it keeps kosher you'd have to omit the pancetta in that epicurious recipe.
traditional jewish recipes for pot roast or brisket vary depending on whether you want a sweet & sour/tangy flavor profile [usually from the addition of vinegar and sometimes horseradish], or just a basic slightly sweet tomato base [often with hungarian paprika] like the one in the recipe provided by WendyBinCT. it all depends on your preference.
joan nathan's "jewish cooking in america" and "jewish holiday cookbook" are pretty much the bibles [or torahs] of jewish cooking, and i found these recipes online...
you might also want to search chowhound for other related threads. here's one to get you started...
Here is my favorite pot roast recipe, inherited from my mother-in-law.
This takes a while to prepare, but the effort is worthwhile. The meat is tender, the gravy is delicious, and your home will smell amazing. Pot roast can be prepared in advance and reheated for guests... but if you can arrange the timing so that it is simmering when they arrive, they will be wowed by the mouthwatering aroma.
3 lb. boneless beef roast (I like rump roast)
Salt and pepper
2-4 Tbsp. oil
1 medium to large onion, diced
1 15-oz. can low-sodium beef or chicken broth
1 cup dry red wine
1 cup water
1 tablespoon firmly packed brown sugar
2 bay leaves
2 Tbsp. cornstarch dissolved in 2 Tbsp. cold water
Rinse the beef. Pat dry with paper towels or napkins. Trim away any large areas of excess fat. Season with salt and pepper, on all sides. Dredge in flour.
In a large heavy pot with a lid, heat 2 Tbsp. oil over medium high heat and in it brown the beef, turning so all surfaces are browned, about 15 minutes total. Transfer the beef to a plate. At this point, if you have a lot of blackened bits on the bottom of the pot, clean the pot and warm another 2 Tbsp. oil before cooking onion.
Add the diced onion to the pot, and cook over medium heat, stirring, until the onion pieces are golden. Don't worry if some onion pieces burn slightly; this will make the gravy dark and delicious. Stir in the broth, wine, water, brown sugar and bay leaves, bringing the mixture to a boil. Return the beef to the pot and cover with the lid. When liquid returns to a simmer, reduce heat and simmer for 2 1/2 hours, turning the meat over two or three times.
Pot roast may be prepared up to this point a day or two in advance; cool, slice, submerge slices in cooking liquid and refrigerate. Discard any solidified fat before reheating the pot roast in its liquid.
If serving the same day, transfer the beef to a cutting board, and let it stand for 10 minutes, covered with aluminum foil to keep warm. Remove and discard the bay leaves. Skim any fat from the top of the liquid and bring to a boil.
In a small bowl, stir cornstarch and water together until smooth and whisk the slurry into the boiling mixture. After the liquid returns to a boil, the cornstarch slurry will thicken the gravy. Simmer the gravy, stirring occasionally, for 2 minutes. If you want thicker gravy, make some more cornstarch slurry and repeat. Taste and add salt and pepper, if desired.
Slice the beef, arrange on a platter, and spoon some of the gravy over it. Serve extra gravy in a bowl or pitcher on the side.
This is wonderful with mashed potatoes, or egg noodles sprinkled with poppy seeds.
Yield: 6 servings
The Good Eats one (search Food Network for Alton Brown's pot roast) is as good a starting point as any.
Without any idea of what you've tried in the past, we don't know what would be better. I think pot roast is more a matter of technique and choice of ingredients, than recipe. The meat should be a cut that benefits from long slow cooking, with enough callogen (connective tissue) to form a rich sauce when done - without need for extra thickeners.
I suspect many pot roast problems result from the use of too lean of meat, and too much liquid creating a stew, or a poor seal that lets the dish dry out.
I cook my pot roast in a crockpot, with dried onion soup mix and a glass of water. and
I have cooked alot of sirloin tip roast the same way. it comes out tender moist and
you can make gravy out of the juices, mashed potatoes, vegetables, peach cobbler,
vanilla ice cream. that works for me and there is no leftovers.
I do it now and again with beefy onion or beefy mushroom soup packets. You brown the meat (a chuck roast is a good option) on both sides, sprinkle the soup packet on top, and add water. Bring it to a boil and then turn the heat down and let it cook for a couple hours, turning it from time to time.
One thing I do that makes it extra special is to add some chopped garlic to the oil I brown it in. You end up with caramelized garlic bits all over your roast. I like to serve it with spaetzel. (I'd serve everything with spaetzel if I could get away with it...)
I make a delicious pot roast and have made it with all kinds of different cuts of meat. For the past couple of years I have actually used a rib steak or sirloin steak rather than a chuck roast. Ok this is what I do:
I heat a few tablespoons of olive oil in a pan and then spinkle the meat on both sides with a good all-purpose seasoning (my favorite brand is made of salt and pepper, garlic, onion, parsley, sugar) add the meat to the heated oil and sear it on both sides. About 10 minutes before the meat is done searing, I add lots of cut up onions and start to cook and carmelize those and then I add lots of fresh garlic to cook that a bit. You will have a nice juicy base that will turn into a delicious gravy. I add the additional vegetables I want to bake with it, potatoes, carrots, sometimes a few pieces of celery, sometimes 2-5 tomatoes; I always add more of the all-purpose seasoning and a bottle of cooking red wine (this gives it an excellent flavor). On occasion I have added a couple of teaspoons of tomato paste, but most often I do not. Braise for as long as possible either in your slow cooker (for several housr) or regular oven for 2-4 hours and it is that simple! I also add water along the way as needed. I thicken the juices with a roux at the end, the gravy is incredibly delicious.
I make a stracotto, an Italian style pot roast that's mostly like this: http://www.italianmade.com/recipes/re... although I usually use a nicer cut like a cross rib roast or a good hunk of chuck. What I like about a stracotto-style pot roast is that the braising liquid can be pureed in a blender (and cooked down a bit to thicken if necessary) and served as a pasta sauce, either with the roast or later in the week. The people I cook for love that. I don't exactly know why but they do. Well, in part because the little twerps hate potatoes, the natural side dish of pot roast but still...
MOM’S POT ROAST
A first place winner at the Alaska Brewing Co. Cookoff
4 lb boneless beef pot roast sprinkled liberally with salt, pepper and garlic powder
1 envelope Lipton dry onion soup mix
1 can whole berry cranberry sauce
1 can beer, any kind
1/2 cup catsup
1 pkg carrots
Place meat in Dutch oven or heavy roasting pan. Mix rest of ingredients together and pour over meat. Cover. Bake in a 350 degree oven for about 3 hours. Remove roast from gravy and allow to cool. Great served over mashed potatoes or rice. Serves 6-8. This recipe sounds really weird but it is delicious. Trust me!
I used McCormicks/Shillings Instant Meat Marinade, Swanson beef broth and a good chuck roast with connective tissue. The marinade called for oil, water and vinegar. I use a little extra vinegar. Brown the roast on all sides in a dutch oven. Add the marinade and the broth plus 2 bay leaves. Cover and bake at 35 degrees until the internal temperature of the raost is 180 degrees. Now add your vegetables to the broth and the roast. Recover and cook 1 hour longer. The secret of a really tender pot roast is cooking for 1 hour after the internal temp reached 180.
Another seasoning idea, if you can get it where you live: We have gotten something called Excalibur Prime Rib Rub. It adds a great deal of flavor, and if you put it on before you brown, it caramelizes beautifully on the outside of your roast. BUT you need to be aware that it turns into a rock if you live in a humid climate.
Here's a vote for the Pot Roast w/Root Vegetables from America's Test Kitchen. Really, really good.
Season a roast well with salt and pepper. Brown it in the bottom of a pot (the pot should just allow the roast to fit inside). Take it out and put in at least three big white or yellow onions, sliced not chopped. let the onions caramelize well. when the onions are caramelized add a tablespoon of flour and let cook for a few minutes. Pour in a bottle of brown ale (Newcastle Brown Ale, Downtown Brown, or Chimay). Add enough water or stock to bring the liquid to the top of the roast. Bring it to a low simmer and put a lid on it and let it cook until it is very tender (check it now and then and add liquid if needed, it should be at the top of the roast). Turn the roast over now and then if the liquid is not getting over the top of it. If the pot is accumulating liquid crack the lid to allow some to evaporate. Take the lid off and continue to simmer until it reaches your preferred consistancy, then taste and correct seasoning. Turn off the heat and skim off the fat, or refrigerate and remove the fat when it coagulates. Like most pot roasts it will taste better a day or two later and this way you can prepare it in advance and reheat it when you are ready to eat. You can also cook it in the oven (preheat the oven while you are doing everything else and then put it in the oven (~300) when it's time to simmer. It benefits from using a heavy pot on the stovetop or in the oven because the pot will even out the heat better. Easy and very good.
I make a really easy savory/sweet one. Brown the roast (I've slimmed it down to just searing it in the pot with Pam, original recipe calls for butter and flour). Mix together one bottle of fresh horseradish (in the deli area), one can of whole berry cranberry sauce, one can of low sodium beef broth, several crushed garlic cloves, one broken cinnamon stick (once I didn't have cinnamon sticks so sprinkled some cinnamon and we liked it better so now I add both)...cook forever (3 hours or so very low), add sauteed carrots and onions at the end (I take the meat out while I cook the vegetables on higher heat, you don't want to boil the meat). Everyone loves it. If you want a thicker sauce, either cornstarch or roux, but we like it "slimmer" so just have a thin sauce. Serve with noodles.
Made this yesterday....I used a 4 pound rump roast and brownned it and then added onions and a mixture of dried fruit (prunes, apples, apricots) and a can of diced tomatoes thinned with a cup of hot water. I stuck it all in a 325 oven covered with foil and took it out about four hours later. when it was cool i sliced it and pureed the gravy with an immersion blender. It was wonderful hot with mashed potatoes but I can't wait to have it cold on a sandwich. I'll use the leftover gravy as a base for a soup.
Everyone considers their bubby's brisket the best and the original and all that great stuff. Jfood thinks mrs jfood's version tops the list as well.
the secret to the prefect fall apart version was a mistake jfood made 15 years ago when he wrongly removed from the oven and started slicing too soon. In an effort to cover his tracks he sliced the whole brisket, returned to the juices and returned the whoile thin to the oven. The result was a serendipitous perfection of tendernous. It is now the SOP for all briskets in casa jfood.
Mrs Jfood's Brisket
(Recipe is per Brisket; each brisket gets its own bag)
1½ Large Onions sliced into semi-circle slices
1 large can tomatoes mashed with potato masher (i.e. Italian plum with basil)
½ bottle cooking sherry
4-5 carrots peeled and thinly sliced
~ 1/3 C. Ketchup
¼ cup fat free/low sodium chicken broth
2 cloves garlic minced (through a garlic press works great)
Salt, pepper, garlic, paprika (to cover the brisket)
1. Preheat oven to 325 degrees
2. Salt, pepper, garlic and paprika the meat.
3. Place meat in bag (fat side up) with other items in “Turkey Size” Reynolds Cooking Bag (follow directions for holes in top of bag) and place bag in a roasting pan
4. Bake for 2-3 hours
5. Remove from oven
6. Remove meat from bag and allow to cool on a cutting board for ~20 minutes; Dump juices into the roasting pan
7. Slice meat against the grain and place back into juices in roasting pan and cover with tin foil.
8. Return to oven for 30 minutes.
9. For best results let meat sit in the juices in the fridge overnight.