A Pot Roast to Warm the Soul
September 30th, 2010 04:30 PM
This recipe is so comforting. It can be made for a formal setting or just simply for your family.
I believe the steps you take to prepare this recipe are more important than the cooking process.
Once you have all of the parts ready, you can put it in the fridge over night, ready for the oven. Or, you can roast it off and let it sit overnight. Just a simple reheat the next day and you have a perfect pot roast. Ready to warm any soul.
Serve with your favorite mashed potatoes and side veggies. You'll be a superstar!
Ingredients
Serves 6 to 8 people
3 pound piece of roasting beef. A tough cut is okay because of the length of cooking.
1/4 cup olive oil
3 large carrots, medium dice
6 ribs of celery, medium dice
1 large onion, medium dice
6 cloves of garlic, smashed and roughly chopped
2 Tbsp. tomato paste
Red wine, a good half bottle (enjoy the rest!)
Beef stock, 1 litre
3 or 4 bay leaves
1 Tbsp. dried rosemary
1 Tbsp. dried oregano
2 Tbsp. flour
Salt and pepper to taste
The Method
Pat dry the roast and sprinkle with salt and pepper. In a heavy bottom pot that is oven safe, heat the olive oil until smoking. Place the roast in the pot and sear on all sides, giving it a good deep brown colour. Remove and drain the excess fat.
Add another splash of olive oil and toss in all of the cut up veggies. Sauté on high and caramelize the vegetables until soft and golden brown. Add the tomato paste and flour and stir in for a couple of minutes. Deglaze the pot with the red wine, stirring frequently to reduce and also to avoid any flour clumps. After about 5 minutes, add the stock and dried herbs. Reseason with a bit more salt and pepper.
Add the roast back into the liquid. A trick here for braising is that the liquid should come at least three-quarters up the sides of the meat. Now it's ready for the long braise. Place the lid onto the pot or secure tightly with foil. Bake in a preheated 325 degree oven for 3 hours.
If you’re out and it's been 4 hours, the roast will just be more succulent! You will notice that the texture of the roast has changed, very soft and almost flaky. The sauce can certainly be strained and poured over the meat and your favourite potatoes.
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Oct - Nov 08
I believe the steps you take to prepare this recipe are more important than the cooking process.
Once you have all of the parts ready, you can put it in the fridge over night, ready for the oven. Or, you can roast it off and let it sit overnight. Just a simple reheat the next day and you have a perfect pot roast. Ready to warm any soul.
Serve with your favorite mashed potatoes and side veggies. You'll be a superstar!
Ingredients
Serves 6 to 8 people
3 pound piece of roasting beef. A tough cut is okay because of the length of cooking.
1/4 cup olive oil
3 large carrots, medium dice
6 ribs of celery, medium dice
1 large onion, medium dice
6 cloves of garlic, smashed and roughly chopped
2 Tbsp. tomato paste
Red wine, a good half bottle (enjoy the rest!)
Beef stock, 1 litre
3 or 4 bay leaves
1 Tbsp. dried rosemary
1 Tbsp. dried oregano
2 Tbsp. flour
Salt and pepper to taste
The Method
Pat dry the roast and sprinkle with salt and pepper. In a heavy bottom pot that is oven safe, heat the olive oil until smoking. Place the roast in the pot and sear on all sides, giving it a good deep brown colour. Remove and drain the excess fat.
Add another splash of olive oil and toss in all of the cut up veggies. Sauté on high and caramelize the vegetables until soft and golden brown. Add the tomato paste and flour and stir in for a couple of minutes. Deglaze the pot with the red wine, stirring frequently to reduce and also to avoid any flour clumps. After about 5 minutes, add the stock and dried herbs. Reseason with a bit more salt and pepper.
Add the roast back into the liquid. A trick here for braising is that the liquid should come at least three-quarters up the sides of the meat. Now it's ready for the long braise. Place the lid onto the pot or secure tightly with foil. Bake in a preheated 325 degree oven for 3 hours.
If you’re out and it's been 4 hours, the roast will just be more succulent! You will notice that the texture of the roast has changed, very soft and almost flaky. The sauce can certainly be strained and poured over the meat and your favourite potatoes.
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Oct - Nov 08
