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.