Tuesday, November 21, 2017

The Very Best Pot Roast

Let me start out by saying I'm not a big pot roast fan. Never have been. 

And now, let me revise that statement by adding two words: until now. 

Yup, that's right....this recipe changed the way I view pot roast forever. 

Naturally, when I make something that changes the way I look at a certain food forever, I have to share it with all of my lovely readers. 

That's what friends do, right?

Ok, here we go. 

I don't know about you, but our local market often offers 'family meal deals' where you buy one item and get like 15 other things 'free.' 

Yeah right, of course they jack up the price of the first item to compensate, but it still usually sucks me in. 

Last week the meal deal was on a chuck roast, and came with all sorts of things like potatoes, onions, carrots, herbs, bread....you get the picture. 

So I started thinking about pot roast, done low and slow in my dutch oven. 

Even though I was not a fan, my sweetie is so I would make it for him. 

It was a real blustery, cold day outside this past weekend, and I was feeling as if I was fighting off a cold. Perfect time to make a pot roast, for sure. 

I preheated the oven to 275, and got out my big red pot that I love so much. Seriously, I reach for this pot more than any other in my arsenal of pots and pans. I heated it to medium - high and drizzled some olive oil in the bottom. 


Then I got out two large onions, peeled them, and cut them in half. They went into the hot pot, where I browned them on both sides and then removed them to a bowl. 


Carrots were next - I threw in about a half bag of baby carrots, and stirred them around a few times to start them browning. The carrots also were removed to a bowl when browned to my liking. 


Next came a whole package of sliced baby bellas and about 8 whole cloves of garlic. I am also not a fan of mushrooms, it's the texture of them that bothers me. However, they add such depth of flavor to a dish that I will often use them in my recipes for that reason alone. 

Plus, once again....sweetie likes them. Sweetie wins again!

Once the garlic and mushrooms were browning, they got removed to a bowl also and I turned the flame to high. 


The chuck roast got seasoned liberally on both sides with freshly ground pepper and salt, and then into the hot pot it went. Speaking of loves, these salt and pepper mills have been with me for a long time, and they are the bomb. I bought the pepper one first, and loved it so much that I followed up with the salt mill about a year later. 


I used a splatter shield at this point to keep my kitchen from being destroyed with splatters. If you have one, I suggest you use it or you'll need to give your stove a good scrub afterwards. 


Remember, you are not looking to cook the meat at this point, you just want to sear it nicely on all sides. I use my favorite tongs to turn the meat, and to hold it up to sear the ends and sides as well. I have two pairs of these tongs in the 9 inch length and they are some of my most used utensils. 

When the meat is seared all around, remove it to a plate and splash in about a cup of red wine or beef stock to deglaze the pot. I used red wine because I like the richness the wine adds to the dish, but if you only have beef broth you can certainly use that. Now, take a wooden spoon - I use a flat wooden turner, but if you don't have one a wooden spoon will do - and scrape the heck out of the bottom of the pan. You want to incorporate all those little brown bits into the wine or broth, because they will add so much flavor to this dish. 


When you are done deglazing the pot, put the beef back in and dump all the veggies on top of it. Add beef broth up to about halfway up the side of the roast, and throw in a sprig of rosemary and a couple of sprigs of thyme. If you don't have fresh herbs, dried will do, but fresh would be preferred. 

Now, put the lid on, and pop it into your preheated oven. This roast was 3 1/2 lbs so I cooked it for about 4 hours. 


I can't even begin to describe how scrumptious the aroma in the house was while this was cooking. If only I could bottle that scent I'd make a fortune!

In the last hour of the cooking time, I put on a pot of yukon gold potatoes, washed but not peeled, and used my potato ricer to 'mash' them when they were fork tender. I love mashed potatoes, but absolutely hate with a passion peeling potatoes, so my potato ricer is the magic answer and I use it at least once a week. I have had this one by OXO for years and years and love it so much I have given it as gifts as well. 

While the potatoes were cooking, I made up some beef gravy using the rest of the beef broth, water, lower sodium Better Than Bouillon, thickened it with Wondra, and added flavor and color with Kitchen Bouquet. 


Can I just say YUMMMMMMMMMMMMMMMMMMMMMMMM!!!

This was truly the best pot roast I have ever tried. So much so that I'm actually excited to make it again!

I saved the liquid from cooking the roast in the fridge so the fat would solidify and I could strain it off and use the rich broth for another recipe. And, like my blogging friend Pattie over at Olla-Podrida recommends, I save all the veggie scraps in a ziploc in the crisper drawer until the bag is full and then I make veggie broth. Brilliant recommendation, and makes the most lovely broth out of what would basically be garbage otherwise!

I highly recommend that you find some time to make this pot roast at some point this winter. 

You'll be glad you did!

Here's wishing you all the most wonderful Thanksgiving!

Debbie - MountainMama

39 comments:

  1. A special deal at your local market involving a chuck roast? I am there! Chuck roast is one of my best friends. I panic when I am down to just one left in the freezer, because you can do so many wonderful things with a chuck roast. Happy to hear that you enjoyed yours, and that you continue to save your vegetable scraps in the freezer to make stock. I have a bag going at the moment, and will be using it to make turkey stock in a couple of days. Happy Thanksgiving to you and yours!

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    1. I just used a big bag to make a crockpot of veggie broth, Pattie. I added mushroom stems and a cheese rind and it is so rich and fabulous! I'm working on the next bag now - love this tip so much, that was my second batch of veggie broth and the fact that it's made with something that would normally go in the compost pile makes me so happy! Happy Thanksgiving to you as well!

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  2. Oh my word, I am so hungry, this looks amazing and sounds delicious. I can't wait to give it a try.

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    1. I have to say my tummy was grumbling while I was writing the post, Marty!

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  3. Wow, this looks so delicious. Unbelievably I have started enjoying cooking (insert your gasp here!) lately and I am putting this one on the list! Happy Thanksgiving friend!

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    1. Oh my gosh, Kim, what was the turning point, I wonder? I'm so glad you're enjoying cooking....now if you could only turn me into a crafter we'll be all set!! Have a very happy Thanksgiving, my friend!!

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  4. Hi Debbie, That does indeed look like a perfect meal for a cold windy day. I have yet to use my red dutch oven in my oven...I do not know why...I just love cooking in it. It's pretty heavy to lift. LOL. I think you truly love cooking, just reading how you prepared this meal. Wishing you and yours a wonderful Thanksgiving weekend, xoxo, Susie

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    1. I do love cooking, Susie!! Not so much the clean up, ha ha!! Wishing you also a very wonderful Thanksgiving!! xoxo

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  5. Debbie - I love my Dutch oven as well. I call it my "magical cooking pot" - everything that goes in it, comes out tasting great! I'm thinking it's pot roast this weekend. Yours looks fall apart tender. -Jenn

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    1. It was, Jenn, and tasty as heck!!! I'm kind of wishing I had some right about now - I guess I better start buying chuck roast a lot more often now!

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  6. I'm ON MY WAY!! hahaha LOl Pot roast is one of my favorite meals...this looks so delicious! I love the aroma when I'm making roast, it's so yummy and it drives out dogs crazy, LOL, how bout yours? Do they get any scraps? I actually have ours on the raw food diet and I make their food and the improvements to our elderly girl's health have been amazing so I will never go back to dry dog food. Loved this post, but you sure made me hungry!

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    1. Do they get scraps? Oh you better believe they do, they are spoiled beyond belief!! Little Miss Molly goes crazy when I'm in the kitchen, checking up on me every few minutes to see if I'm making her dinner!! My old girl, Lily, used to....but she can't hear me any more. Once the aroma hits her she'll struggle off the chair and come in for a peek....meanwhile the little Monkey is ridiculous, we have to force her to eat!

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  7. This looks absolutely delicious! I'll give it a try this winter.

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  8. ..and I have the same red pot! Love Le Crueset - I probably spelled that wrong. They cost a lot but they last forever and are excellent cooking vehicles.

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    1. They are so worth every single penny, Karen Ann! Mine gets used multiple times per week. I have a smaller one also but it doesn't get used quite as often.

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    1. Sweetie!! You finally left a comment, I'm so happy!! Sorry if this post made you hungry, at least you have a yummy lunch to look forward to, thanks to the woman who loves you!! xoxo

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  10. Oh my gosh Deb I am drooling on the screen. This looks so good. That pot is awesome.
    Happy Thanksgiving.
    xoxo
    Kris

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    1. My stomach is growling like crazy just re-reading my own post, Kris, how funny is that? Happy Thanksgiving to you also, in your new amazing cottage!! xoxo

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  11. No doubt this is the best pot roast!!!!
    I have been looking for a nice pair of tongs. I'm sick of the cheap ones I have that keep sealing shut with the little clip thingy. I need to get a pair asap!
    Thanks for sharing.
    Happy Thanksgiving
    Lisa

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    1. I absolutely love those tongs, Lisa. I use them so much that even with two pairs sometimes I have to grab one out of the dishwasher and wash them because I refuse to use the other pair that is in the drawer that I hate!! I even made my sweetie buy a pair for his house for when I cook there...rarely but when he has surgery I do. I prefer to cook in my own kitchen any day since I know exactly what I have and where everything is!

      Have a very happy Thanksgiving!

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  12. I like how you cook, Debbie. I also like very much the tools you preach on. They have stuck in my brain - the red pot, the hand blender, just to name a couple. Now I'm off to check out the ricer. Thanks!

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    1. Oh my gosh, the ricer....it has changed mashed potatoes for me forever, Rita!! They are so simple now they get made a lot more often!

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  13. I have never made pot roast, or any kind of roast for that matter! I know my guys would love it so I might have to try this. It's not my fault if it fails! :-)

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    1. No, not your fault, AnnMarie! I hope your guys love it!

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  14. That looks absolutely delicious! Now I need to make one too! ;) Happy Thanksgiving!

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    1. I need to buy another chuck roast, Debbie, because I'm drooling just going back to this post to reply to comments!!!

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  15. Yum. Comfort food for me! I LOVE pot roast and I make one quite often in the fall and winter months. But our absolute favorite is eating it the next day in some hearty bread rolls. Soooo good. Have a wonderful Thanksgiving!

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    1. Ooooh I have never tried that, Vickie! I do eat leftovers the next day....although these days I pack up leftovers and deliver them to my parents. Meals on wheels, that's me!

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  16. This recipe does look very good. So cold here in Canada - this is the perfect comfort food recipe!
    I wanted to wish you a Happy Thanksgiving to you and your family. Including all your furry babies. Can't forget them :-)
    take care

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    1. Awww, you're so sweet, Jen! Sorry I'm so late getting back to comments, it seems there are NEVER enough hours in the day!

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  17. Looks delicious. I rarely make them any more but made them alot when I had all three boys to feed. I found that the tenderest, or what I prefer, is what they call any English shoulder roast. I did one a few months ago when they were on sale and you have me craving some now. I am OVER turkey at this point, lol, though I have broth reserved for some turkey rice soup.

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    1. I'll have to try that, Deb, thanks for the tip!! Shoulder roast....ok, note to self!!

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  18. I made the pot roast in my magic red pot! It was a hit! Thanks for sharing...

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    1. Yayyyy, I'm so glad, Karen Ann!!! Don't you just love your magic red pot? How awesome would it be to have their entire cookware line????

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  19. Why do I not have a potato ricer or a splatter screen? My masher just broke so clearly this is a sign from above! That mean looks amazing and is making me so hungry!

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    1. Yup, sign from above, no doubt, Jen! You will LOVE the ricer, it will make your life so much easier to NOT have to peel potatoes!!

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  20. I'm always on the look out for recipes that can be made in a slow cooker and this fits the bill. I saw on YouTube last year that if you don't like the 'wetness' from crockpot cooking don't add liquid and it's true! I'm sure you do not have that issue with this method though. Looks amazing!

    xxx

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    1. You could definitely do this in the slow cooker, Doreen, but you'd need to sear the meat first. I usually stay away from slow cooker recipes that require me to dirty any other pots/pans - I reserve the slow cooker for 'dump and go' recipes because that's what works best for me with my work schedule.

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