Sunday, October 18th, 2009

Sunday Pot Roast

dsc_0030This dish might be the perfect wrap up to a cold and rainy weekend.  I did a little poking around on the internet and came up with this from Elise at Simply Recipes.  It’s good, really good.  I’ve never truly studied the technique so I was skeptical about being able to braise an entire roast using only a half cup of liquid but it works.  I used my biggest pot and it worked just fine in the oven.  Although I did find that I had to keep the oven set at 300 to maintain a simmer.  My pot worked fine but now my desire for an enamel cast iron dutch oven is rekindled.  My birthday and Christmas are coming up.  Good timing, no?  

I served the pot roast with carrots and potatoes and gravy from the pan but I took the picture while the potatoes were still simmering.  I took the pot out of the oven after 3 hours, put it on the stove top and added the carrots and potatoes.  I took the carrots out after a few minutes and let the potatoes keep going.  The simmering plus the starch form the potatoes thickened the juices up nicely.  I added a dash or two of worcestershire, adjusted the seasoning and served it up.  The meat was so tender.  Really, a great Sunday supper.  I bought two roasts because they were a good deal so I’ll be doing this again.  Soon.

dsc_0024dsc_0026Meanwhile, I caved in and turned the heat on.  Can you tell?  Guess what’s under this chest.  Whatever it is there’s another one under the bookshelf.  Seriously, it’s not that bad.  Give me a break.

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