pot roast


i did a pot roast in the le creuset instead of a crock pot for the first time.  it came out really well and it was really nice to be able to do everything in one pan.  served with mashed red potatoes and steamed green beans, i'm pretty sure it's what i would request if i had to choose a last meal. recipe below.
Slow Cooked Pot Roast:
  • pot roast - leaner meat will be less delicious, because it has less fat :). i say if you're going to eat a bunch of red meat get the marbled one with a slab of fat on one side.  guaranteed to fall apart.
  • olive oil
  • garlic
  • an onion (chopped)
  • herbs of your choosing
  • salt and pepper
  • red wine, worcestershire sauce, beef broth, or water (or even beer)
1. Marinade your meat overnight in oil, garlic, and seasonings.  If you don't have time to do this, add your garlic and seasonings when you add the onion.

3. Preheat oven to 400 degrees.

4. Get your pan super hot and heat the oil.  Quickly sear all surfaces of the roast like the picture below.
5. Remove from heat. With the roast sitting fat side up (so it can drip down while cooking), throw in the onion, enough liquid to cover the bottom of the pan about an inch, and then season the top with salt and fresh ground pepper.  Put a lid on it, and stick it in the oven.

6. Start checking on it after and hour or so to make sure there is still liquid in the pan.  If the liquid dries up, just add some water.  Make sure you keep enough liquid that there is about an inch in the pan.

7. You will know the roast is finished when you test it with a fork and it becomes difficult to pick up a piece as it will just fall apart.  Just leave it in there until this happens.  It could take 3 or 4 hours, and is worth the wait.

8. Once done, remove roast from the pot, leaving the liquid.  It's time to make the gravy.

Gravy is easy to make (brown easier than white) and tastes so much better than gravy from the store, which I didn't even know existed until college.

Brown Gravy:
  • pot roast drippings leftover in the pan
  • 1 tbs. white flour
  • about 1 cup of water
1. Mix your flour and water.  I have this handy shaker cup from tupperware that does a great job.  You have to mix well or the flour will clump.

2. Bring the drippings to a boil.  Slowly pour in the flour/water mixture while stirring constantly.
3. Continue to stir.  The gravy will come back to a boil and will thicken.  Once you are happy with the consistency  remove from heat so it doesn't continue to thicken.
4. Season to taste with salt and pepper (salt it up!) and enjoy.  The tupperware is also great for storing and pouring the gravy later :)

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