This 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.