I am not a great cook in that I do not often create original recipes; my only saving grace is that I often looking for new recipes to try out. From the attempts, I can draw out new ideas to implement on other dishes.
Though I enjoy the process of cooking, there are times I just do not want to hovering over the stove for hours and finishing the meal in 30 minutes. While perusing through all the culinary blogs, I found one that involves short preparation time and little taking care time: pot roast.
Given that I prefer fully utilizing what is available in my refrigerator and pantry without acquiring any one-time-use-only ingredients, I keep my search to very basic pot roast and I find one at Simply Recipes. By the way, Simply Recipes has a wide array of wonderful recipes; it saved me several times in the past when I experienced culinary aneurysm.
You will find the original recipe here. Surprisingly, I did not alter the recipe much, besdies adding celery to the vegetables. The original recipe indicates that the cooking time is rought 3-4 hours, but it takes me a bit longer, given that I did not start cooking until early evening. I cooked it for about 3 hours the first day, and continue onto the next. Because I let it sit overnight, all the acid in the red wine has the chance to tenderize the meat. The roast comes apart during the next day of cooking.
I understand that some people immediately trim off fat when they see it, but here is something to remember: fat = flavor. If there is excess amount of fat, trim a portion of it. If no fat is left on the roast, it is very possible that the meat will chew and taste like wood. This recipe only asks for 2 tablspoon of oil to brown the meat, and the rest is all depending on the marbling on the roast.
Since Simply Recipes describes the steps in-depth, I will just to a pictorial rendition of them.
- Chuck roast– the one I chose was about 2.5-3 lbs
- Italian seasoning
- bunch of carrots
- 3-4 medium onions, sliced
- 4-5 cloves of garlic, mashed.
- 2Tbsp olive oil
- 1/2 cup of red wine
- 1 bay leaf
|Rub salt, pepper, and Italian seasoning to the roast. Set it aside|
|Put the roast in the oven. Do not disturb the meat while browning.|
|Brown each side for about a minute or so, then switch sides.|
|Do not forget the sides!
Once all sides are done, remove the roast and place it on a plate.
|Add sliced onion first. Follow by carrots, celery, and garlic once the onion is browned.|
|Once all vegetables are tender, place the roast on top of the vegetables. Add in red wine.|
|Roast after one hour of cooking. Do you see all the juice?|
|Roast after 2 1/2 hours of cooking|
|The next day. Do you see that the roast comes apart?|
How would I do differently next time? So far, the roast smells very nice, with a robust aroma. The onion can be substituted with pearl onion. If you are allergic to wine, I imagine you can drop slices of apple in, given that apple’s acid will tenderize meat as well. In addition, the apple will give a slight different flavor.