Does anyone have a good pot roast recipe?
I don't believe I've ever made one and I've just browsing recipes online and thought to check here as well
basic pot roast
ideally, this is a two-day recipe, but doesn't need be.
preheat oven to between 250 and 300 F. 250 is probable best temp, but takes longer to cook already long meal, so am almost always doing 300. sue us.
am favoring well-trimmed bottom round for pot roast 3-4 lbs. connective tissue is your friend as that is what turns to gelatin, but fat turns to oil. trim external fat but offer a prayer or two to the connective tissue gods. nice big chuck works fine, but tends to be more fatty and therefore oily. oil is gonna be the stuff which %$#@ your gravy. simple rule o' thumb for bestest cut choice: select meat furthest from head and hooves.
salt all sides of the roast. kosher salt. be generous with salt, then add a little more salt.
am conflicted 'bout pepper. pepper and then sear meat is stoopid, 'cause burn pepper ruins the pepper. nevertheless, grandma did coarse black pepper along with the salt and so we typical do coarse black pepper as well. still stoopid.
get a big dutch oven and heat up a couple T of vegetable oil. sear your roast on all sides. avoid overheating oil, particular if you pepper your meat. don't wanna burn.
after searing, remove meat to a dish deep enough to collect juices.
now, brown vegetables in the same dutch oven you seared the meat. what vegetables? classic mirepoix is okie dokie. 1 C each. chopped. am actual preferring parsnips to carrot. whatever. anything but bell pepper is gonna be worth experimenting with.
once veggies is tender and browned, add minced garlic-- five or six nice sized cloves, unless you really don't like garlic. is gonna be a low and slow braise, so all that wet heat is gonna tame the garlic into near imperceptibility, so am typical adding more garlic than many recipes would recommend. be careful not to burn the garlic, but make sure you give it a minute or so to get nice and fragrant.
add 2C beef stock to your vegetables. scrape browned bits from bottom of dutch oven. bring to a boil.
add 1/4-1/2 dry red wine and alternatively:
1/4C chopped prunes
you ain't gonna be eating the prunes or raisins, so don't freak out. all three options cut down on some acidity from the wine and the prunes and raisins add curious depth. if sounds too weird, just use sugar and you will be fine.
return meat, accumulated juices, and a couple sprigs o' thyme (perhaps thyme and rosemary) to your dutch oven.
ok, you are gonna be braising, so this is where you add water until meat is half submerged for chuck and perhaps a bit more fluid for bottom round.
bring fluid to simmer.
cover your dutch oven with tin foil and then lid so you have a nice and tight seal, and place dutch oven in your pre-heated oven.
if you are cooking 300, then every 30 minutes remove the roast from the oven and flip meat before returning. if fluid level drops, add a bit o' water to maintain. keep braising depth is important to gelatinize connective tissue.
if you are cooking 250, then wait 1 hour and then start flipping every 30 minutes.
after a 90 minutes or so, start checking internal temp. you want internal temp to be above140 ish for ~20 minutes.
when meat is correct temp, remove to plate and tent.
strain fluid in the dutch oven to remove solids. discard solids.
ok, now this is where you got two options. one is the choice of good, and the other is the choice o' evil. am typical going with evil, but is the wrong way to do this. try right way at least once.
find a deep dish which will hold your meat and maintain same/similar braising level you had while cooking.
add all the strained roasting fluid to your dish... and wait 30 minutes for it to cool a bit. (the reason why you aren't letting the fluid cool in the dutch oven is 'cause your dutch oven is designed to stay hot for a long arse time.)
now add your meat to your fluid, cover tight with foil, and put in refrigerator overnight.
there is a reason why pot roast tastes better the second day and that is 'cause it takes time for meat to fully reabsorb liquified gelatin back into the meat. let roast sit in fridge overnight has two purposes
1) greasy fat will congeal when cooled and may be easily removed by scrapping solid fat from top o' fluid the next day.
2) resting in fluid overnight allows liquified gelatin to be fully reabsorbed into your meat.
next day, take roast from fridge and remove meat to a separate dish. if you didn't clean your dutch oven from previous night, pour now hopeful grease-free fluid back into the dutch oven and bring to a boil, then reduce to simmer. you wanna reduce fluid by at least half.
meanwhile, put roast in oven and reheat... kinda depends on how fancy your oven is to best achieve. doesn't matter, you want meat reheated w/o additional cook.
your reduced fluid, a true meat-based nectar of the bovine gods, you may drizzle direct over your roast, or you may use as fluid from which to be turning into gravy.
Dark Side Ending
who the hell wants to wait 'til tomorrow after you spent hours cooking today? hell.
return strained fluid to the dutch oven and reduce by half. serve fluid with your roast which you has kept tented after having removed from oven.
you want real gravy? *shrug* use the ice cube trick to get as much fat as possible outta your meat juice and then use for gravy. otherwise, skip gravy 'cause your juice will be more than good enough.
don't need to be a jedi to know how this is likely to end
do whatever you want with vegetables and other sides. doesn't matter 'cause the pot roast is the only thing on your plate which is gonna matter.
ok, this were kinda long... will look at it later to see if anything important were forgotten.
HA! Good Fun!
ps extreme late edit
fork-tender is goal for pot roast. internal temperature is a swell gauge, but real measure for doneness is when meat pulls apart easily with a fork.
Edited by Gromnir, 21 March 2019 - 01:10 AM.