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My father had a large repertoire of dishes that he prepared expertly. One of these dishes was by far the most requested, his pot roast. When family or friends were coming to visit, "Is Ray going to make his pot roast?" was the inevitable question. Not a pot roast always HIS pot roast. He was always more than happy to oblige. Now that Fall has arrived and a cool breeze is blowing, it's time to break out the Le Creuset and get braising.

Dad always pretty much followed a set game plan when tackling this dish. I go a little more improvisational based on what the market has and what kind of mood I'm in. There are a few key concepts in making a good pot roast or any braised dish for that matter. Here are a few things to keep in mind:

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Cost per serving $5.64 view details

Инструкции

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat up vegetable oil in a dutch oven or other large cooking vessel with a lid.
  3. Brown pot roast well on all sides. Remove to platter. Pour out most of the fat.
  4. Sweat you aromatics in the pan until soft.
  5. Deglaze pan
  6. Put roast back in pan along with any juices that accumulated on the platter
  7. Add braising liquid(s) until the liquid level is 1/3 to 2/3 of the way up the roast.
  8. Bring to boil
  9. Cover and place in oven
  10. After one hour remove from oven and flip roast
  11. Cook additional 1-2 hours checking on roast every 30 minutes. Cook until a fork will go in fairly easy, but meets some resistance.
  12. When the meat is at this point, strain the cooking liquid, retaining the cooking liquid.
  13. Add the liquid back to the pot along with your new vegetables.
  14. Cook until a fork easily goes into and comes out of the meat with no resistance.
  15. Thicken cooking liquid with flour, a beurre manie(butter kneaded with flour, my preference) or corn starch mixed with water.
  16. It's best to let the pot roast sit a few hours or even overnight before serving.
  17. Serve with mashed potatoes, boiled potatoes or buttered noodles and a nice red wine.

Nutrition Facts

Amount Per Serving %DV
Serving Size 711g
Recipe makes 4 servings
Calories 1055  
Calories from Fat 404 38%
Total Fat 44.79g 56%
Saturated Fat 15.89g 64%
Trans Fat 0.0g  
Cholesterol 359mg 120%
Sodium 419mg 17%
Potassium 2163mg 62%
Total Carbs 11.51g 3%
Dietary Fiber 2.1g 7%
Sugars 4.58g 3%
Protein 122.31g 196%
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