Sunday, October 21, 2012

Classic Pot Roast

There's something about pot roast that always brings family together. Every summer my grandmother makes a huge pot roast dinner and cousins near and far came to join around the table. She makes a mean roast. We didn't get together this summer, so I've gone over a year without it... meaning I was really looking forward to it tonight. I had to call this morning to get her cooking secrets. I have not disclosed the secret ingredient to her pot roast, (gotta keep it in the family). Regardless, this recipe will yield a delicious dish.

Pot roast is a very tender and succulent meat when simmered with vegetables over low heat for hours. Searing the meat before baking is key, it seals in the juices. As my gram says "brown the meat, then brown it some more".  It works best if you have a dutch oven, but a large pot with a tight fitting lid works as well (that's what I settled with). Because everything is cooked in the dutch oven it allows the flavors to mellow together and makes clean-up super quick and easy. The vegetables even tempt veggie-haters. The onions and carrots are my favorite part of the meal although I'm probably in the minority with that statement. 

My pot roast was a hit with the family and somehow there are still some leftovers. If you are cooking for a small family and made too much, these ingredients would make a hearty soup and a second meal without your loved ones complaining about "leftovers". Just add some additional beef broth and some dried herbs and heat for 15-20 minutes. 

Classic Pot Roast
Serves 8

3 pounds beef roast, fat trimmed
1/4 cup flour
2 Tbsp canola oil
2 pounds of carrots, peeled and cut into 3" pieces
3 medium onions, quartered
6 medium white potatoes
3 cups low sodium beef broth
1 tsp garlic powder
1 tsp dried thyme
pepper, to taste
1/4 cup red wine (optional) 
1/4 cup corn starch

1. Flour the beef. Heat the canola oil over medium-low heat in the dutch oven or large pan. Add the beef and brown on all sides (about 5 minutes per side). Remove beef from heat and set aside.
2. Preheat the oven to 325 degrees. Add the onions and sauté for 10 minutes, stirring occasionally. 
3. Remove onions and set aside. Add broth and scrape up the browned bits from the bottom of the pan. Add spices and wine. 
4. Place the meat back in the pan, place vegetables around the meat and cover. 
5. Bake for 3 1/2-4 hours, until meat is fork tender
6. Remove the meat and slice. Place vegetables in a bowl. Add corn starch to broth and whisk. Add additional corn starch to get to desired consistency.
7. Enjoy! (with a salad if desired)

Nutrition Facts: 3 oz meat, 1 potato, 1/2 cup carrots, and onions
415 calories, 29 g protein, 37 g CHO, 17 g fat, 6 g fiber, 150 mg sodium

1 comment:

  1. Thanks! This differs slightly from our recipe, I'm going to try yours out next month. I wonder what's your family secret ingredient :)