Later On

A blog written for those whose interests more or less match mine.

Pot roast

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After years of trying, I’m finally cooking pot roasts that I like—namely, the kind of pot roasts that Betty Spaeth cooked years ago. They are tender, juicy, and falling apart.

My problem, I now see, was that I was using too much braising liquid. For a regular boneless chuck roast—the flat kind—I now use this method:

Put the large sauté pan on a burner set at medium high and let it heat.

Salt (kosher salt works best) and pepper and season both sides of the pot roast. (Today I used Penzey’s Mural of Flavor, a mix of shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel, but you might instead use crushed garlic or granulated garlic.)

Once the pan is hot, sprinkle the pan with kosher salt, then put the roast in. It should sizzle a bit, otherwise the pan wasn’t hot enough.

While the first side browns, peel a medium-to-large onion and cut it into chunks. Cut one or two carrots into chunks, as well.

Turn the roast over and let the other side brown. Then add the chunks of onion and carrot around the roast, pour in 1/4 cup of red wine [I decided that no extra liquid is needed at all – LG], splash Worcestershire sauce all over the top of the roast, cover the pan, and put it into a 200º oven. Let it cook around 10 hours or so.

Quite tasty. There will be liquid: from the onions and probably from the roast. Sometimes I add a few dried mushrooms to the liquid halfway through the cooking. If you use fresh mushrooms, don’t use too many: they contain a fair amount of liquid. You can also put some small potatoes in at the beginning, if you want.

You’ll recognize that this temperature is the same as a slow cooker/crockpot set on “low.” In this case my roast was too big for a crockpot. If you do use a crockpot, you still have to use a pan to brown the roast. My thought is that a self-cleaning oven is well insulated and doesn’t use all that much electricity at 200º.

Put this on first thing in the morning and it will be ready for dinner just fine.

Written by Leisureguy

12 September 2008 at 9:29 am

Posted in Daily life, Food, Recipes

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