Your favorite pot roast recipe?
Our second anniversary is coming up, and it occurred to me that I have never made my husband's favorite dish, pot roast. Can any Chowhounders share their favorite pot roast recipe?
And if you have recommendations for making the requisite gravy, those would be appreciated as well!
As always, many thanks in advance!
The America's Test Kitchen recipe - Pot Roast w/ Root Vegetables - is foolproof and very easy.
ATK , makes you register for the site in order to get the recipe - http://www.americastestkitchen.com/recipes/detail.php?docid=4775&extcode=M**ASCA00
But this is pretty much it without having to register for anything - http://www.mealsmatter.org/recipes-me...
The one I love right now has a dry rub for the meat before browning. One part dry mustard and paprika and thyme, half part salt, quarter part brown sugar and pepper. Brown that very well and then use onions, garlic, carrots and parsnips as your vegetables. Just water for cooking until fork tender. I never use flour, but just reduce the sauce once the meat and veggies are out and resting.
Um, I don't think I've ever used a recipe to make pot roast, but I'll try to outline my method.
Combine a few Tbsp flour with salt & pepper (maybe 2 tsp salt, 1/2 tsp pepper)
Take a 4-5 lb chuck roast and cover it with the seasoned flour mixture.
Heat a few Tbsp of oil in a heavy casserole on the stove.
Place the roast in the casserole and get it nice and brown on all sides.
While the meat is browning chop an onion and a few cloves of garlic.
When the meat is brown lower the heat, add the onion and garlic, and cook until they are translucent (5 minutes or so).
Add the liquid of your choice (wine, beer, tomato juice, beef stock will all work well) and some fresh thyme sprigs, maybe half a bunch or 6-8 sprigs.
Couple of bay leaves couldn't hurt.
Cover and simmer for 3 hours or so until almost done.
Add peeled carrots cut into largish pieces, peeled cippolini onions, celery, turnips, potatoes and any other vegetables that float your boat.
Cook on low heat until the vegetables are done.
You can either serve right away, or take the meat and vegetables out of the sauce and put everything in the refrigerator (separately). When the sauce has cooled spoon off the fat. Then put everything back into the same pot and heat it up for dinner.
There is no gravy making involved as the sauce makes itself
I put in the vegetables after the meat has cooked for three hours. I'd guess they'll take about a half an hour to cook, but it depends on what vegetables you're using and how they're cut. They're done when you can prick them easily with a sharp knife or fork.
I wouldn't add that much liquid at all. I probably start out with 1-1/2 to 2 cups, which should be enough to come up an inch or so, depending on the size of the pan. You may need to add more during the cooking time to maintain this level.
Use a slow cooker and you won't have to make the gravy as the gravy makes itself. Put 1/2 cup flour in the dry crock, add 1 tsp salt, stir in an 8-oz can tomato sauce so it doesn't lump, then add 2 cans of beer, the meat, and some peeled potatoes and onions and carrots. Some people like celery also, and a few portobello mushrooms make a nice brown gravy. Add water if needed to bring the liquid up to half-cover the meat and mostly cover the vegetables. A couple of bay leaves wouldn't hurt. Then cook it on Low for ten hours. PS if his mother didn't cook it with beer and you don't like that flavor you can use any combination of water, wine, tomato juice, V-8, and beef stock from the supermarket. When the potroast is done you should have LOTS of gravy---you might need to add a little liquid during the cooking period to keep the level up. You do not need to brown the meat; that is a folkloric myth. PPS If you are wondering what cut of meat to use, I recommend eye of the round of beef. Don't cook for less time or meat will be tough.