Friday, March 18, 2016

Pot Roast





It is time to make pot roast, my friends.
It is time to be happy & comforted.
And very content.

When cooked properly (think SLOW COOKING), a pot roast can make your day all happily-ever-after, and all that jazz....So, if you're ready to have your life forever changed, let's get started!
(PS.... link to printable at bottom of recipe.)

You will need the following ingredients:

2 Tbsp EVOO
2 Tbsp Salted Butter
1/4 tsp Sriracha
1/2 tsp (reduced sodium) Soy sauce
1 Tbsp salt (I like a Kosher & Himalayan blend)
1 Tbsp Pepper
Little extra Salt & Pepper to taste
3 - 5 lb Rump or Chuck roast (this time I used Rump)
1 (ish) cups of Red Wine
1-3 cups Unsalted Chicken Stock
1-2 lbs carrots (rough chopped into chunks)
1 large yellow onion (rough chopped into large chunks)

Pre-heat oven to 300 degrees Fahrenheit.

Let the SEARING begin:
(*NOTE* Prior to searing, be sure that roast is not frozen.  Allowing roast to rest on counter for approximately half an hour is all the better.  The colder the meat, the more likely it is to seize up and become tough when introduced to the heat.)
In large Dutch oven, on med-high heat, combine the following:
EVOO, butter, Sriracha, soy sauce, and 1 Tbsp Salt, 1 Tbsp Pepper.



Use this glorious mixture to sear the roast on all sides.
Please don't skip this step.  It really goes a long way towards creating a rock-your-world roast that is absolutely fork-tender.  Whether you go with a rump or a chuck, a seared roast does a beautiful job of locking in all the juices before the cooking begins.
I apologize for all of the adjectives.
This recipe brings out my adjective side.



Once you have seared each side for no more than a minute or two, set the roast on a plate so that you can cook up some beautiful carrots & onions.

However, before you begin searing the veggies, be sure and de-glaze the pan with a little red wine.  I used approximately 1/4 - 1/2 a cup.


Look at all that flavor at the bottom of the pan.  MMMmmmmm...be sure to use a spatula to scrape up all that goodness.

Next we add approximately one cup of the unsalted chicken stock.



Allow it to come to a simmer, and then add the veggies.
I like to cook them for just a few minutes to get some good color and flavor released.
Sorry no photo of the veggies cooking.
 I got a little sidetracked and failed to take one.

Once the veggies have some good color, you can add the roast, and those delicious plate juices, back in to the pan.  Try pushing the roast to the bottom of the pan as best you can.

Once again, I did a really bad picture job.  I took one, but it is super blurry.
I'm going to share it, because I can't stand to leave you without pictures.  However, please don't judge the photo quality, and know that I feel bad for not doing this meal the photo justice it deserves.



We are almost ready to start slow cooking.
Add a little extra salt & pepper for flavor (I used approximately 1-2 tsp each); and if your juices are mostly evaporated, pour in another cup or two of the chicken stock.
A little more of the red wine wouldn't hurt anyone's feelings either.  So, throw some of that in there if you are in the mood.
Lid the pan, and slide into an oven that has been pre-heated to 300 degrees Fahrenheit.



Allow to cook for at least 5-6 hours, or until meat is fork tender.

Rest for about half an hour.
Serve to happy people along with mashed potatoes & gravy and homemade french bread.



Until we cook again...
Xoxo!!
CDawnCooks

Click HERE for printable


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