am
a
foodie
There. I said it. I LOVE FOOD. I love researching, and cooking, and eating ALL kinds of foods - especially from different areas of the world.
But there is also something to be said for simple, beautiful flavors. And one of my FAVORITE simple foods is a slow cooked pot roast with vegetables.
My "recipe" for pot roast has evolved over the years. When I was first married, I would put a thawed chuck roast into a roaster, top it with a package of French onion soup mix, add a little water and some veggies, and bake it in the oven. When the kids were young, and both my husband and I were working full time, I turned to the crock pot version. Very similar, but in a crock pot on low all day while I worked.
About 7 years ago, I treated myself to my first enameled cast iron dutch oven. (A black Friday splurge!) It was then, and only then, that I found my way with pot roast. The process creates such beautiful flavor, and it is so simple. And always a family favorite.
My current technique (I don't use a recipe) is actually based on a recipe I saw on tv years ago. Such a simple process. A true ONE POT meal with intense flavors. I don't even peel veggies anymore. Carrots and potatoes are simply scrubbed, ends cut off, and chunked. So much easier.
In my mind there are several critical things that make this pot roast OVER the top.
- A strong sear on the veggies and beef before cooking. The caramelization from the searing gives amazing depth to the flavor and keeps the roast moist.
- Using fresh herbs. Throwing in a bundle off fresh herbs again subtly changes the depth of the flavor.
- I deglaze with a good red wine. Red wine adds SO much flavor to beef dishes.
Heat up olive oil in your dutch oven. Brown the carrots and onions first - just enough to get some caramelization. Pull them out and set aside. Salt and pepper both sides of the roast (I use chuck), and then sear both sides. You want to use a hot pan for this to create a good strong sear. The darker the brown the better, as this creates oodles of brown flavorful bits on the bottom of the pan. I deglaze with a good red wine, put the roast and veggies back in, add some red potatoes, enough stock to go half way up the roast, and a bundle of fresh herbs (this round thyme and rosemary), and cover it. I let it simmer on low for a long time - typically 5-6 hours. The veggies are cooked beautifully, and the roast falls apart. It creates a beautiful simple
Before (only the searing is done):
After simmering for 5 hours:
Dinner is served (and finished!):
The beauty of this is it's a technique. Not a recipe. Change the veggies - parsnips, rutabaga, cabbage, brussel sprouts, anything! Add garlic. Change the herbs. Really work with what you have!
