On that note, Pot Roast is another one of those items that I think everyone should know how to cook. It's simple like roasted chicken, economical, easily customizable and in the age of crock-pot recipes coming back into fashion, it fits the bill perfectly.
|Photo courtesy: The Way The Cookie Crumbles|
The following recipe is NOT made in a crock-pot, but you could make it in one if you wish.
3 1/2 lb of beef shoulder or boneless chuck roast
2 Tbsp olive or safflower oil
Salt, pepper, italian seasoning to taste
2 large white or yellow onions, julienne, about 4 cups sliced onion
4 cloves of garlic, peeled
1 cup of red or white wine
32 oz beef stock or water
1 bay leaf
Several carrots, peeled and cut lengthwise
1 lb Brussels sprouts, fresh
1 lb white mushrooms, sliced
2 Russet potatoes, cubed (optional; it tends to fall apart but it thickens the gravy without extra flour)
If using the oven, preheat to 350°F. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Use a thick-bottomed pot with a lid (oven-proof, optional) and heat 2 Tbsp of oil on medium high heat. Brown roast in pot, all over, 4-5 minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
|Sizzle, sizzle... Look at that hunk of beef!|
When roast is browned, remove from pan and set aside to rest. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic, carrots and all of the other vegetables on top of the onions. Set the roast on top of the vegetables. Add 1 cup of wine and stock or water. Add the bay leaf. Cover. Bring to simmer* and then adjust the heat to low, while still maintaining a simmer when covered. Cook for 3 1/2 to 4 hours, or longer, until meat is tender.
|Caramelizing of the onions|