Monday, February 14, 2011

My Favorite Pot Roast!


I know the web has a slew of recipes for crockpot pot roast. I even have a few on my blog myself. But, the search is over for me. This is hands-down my favorite pot roast recipe. EVER.

What really sets this pot roast recipe apart from the rest is that it is braised in a tomato-based sauce, and the combination of that with the fresh rosemary and thyme made this dish incredible.

I originally made this over the stovetop, but Sandra from She Cooks and Bakes suggested her crockpot version, which is noted below. There was a lot of liquid leftover, but it made a great gravy when I placed some of the liquid and cooked vegetables into the blender and pureed them. Add some mashed potatoes, fresh green beans, and these cheesey garlic biscuits, and you’ve got yourself an easy comfort meal.

My Favorite Pot Roast

Ingredients:

  • 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp olive oil, divided
  • 15-oz can of crushed tomatoes
  • 1 cup beef stock
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed and sliced in half (Omitted)
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Directions
1. Season all sides of the beef with a fair amount of salt and pepper.
2. In a large Dutch oven (5-qt would be perfect) or other heavy pot that has a tight cover, heat 2 Tbsp of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.
3. Pour in the tomatoes and the beef stock.
4. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
5. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
6. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Crockpot instructions
1. Season all sides of the beef with a fair amount of salt and pepper.
2. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 Tbsp of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.
3. Line your crockpot, and add your vegetables to the bottom (onion, garlic cloves, carrots, celery stalks, and mushrooms).
4. Place the seared beef on top of the vegetables.
5. Pour the crushed tomatoes, beef stock, and fresh rosemary, fresh thyme, and bay leaves on top .
6. Give it a quick stir, cover, and cook it on LOW for 6-8 hours.

Source: Adapted from Tyler Florence, Crockpot instructions from She Cooks and Bakes

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