Pot Roast!

Hi Friends:

This post is written with my son, AJ, in mind. Armed with a great crock pot, he is looking for tips on making a tender, melt-in-your-mouth pot roast that is quick and simple to prepare and results in a meat ready for repurposing in  a variety of dishes. 

Regardless of whether you choose to use the oven or a crock pot, the key to a good pot roast is braising, a combination cooking method that uses both dry and moist heat. A whole cut of meat is first seared to brown and seal and then simmered in liquid until fork tender. A variety of cuts of meat are suitable for braising, but you'll get the best results if the meat has some marbling. Lean cuts will tend to be less tender and more dry. 

I use water as a braising liquid, but you can further enhance flavor by using a good stock or wine. Using water gives me a neutral foundation. When making a beef roast, I can shred leftovers and then add barbecue sauce to make sliders or add Mexican seasonings for tacos. 

5 easy steps for a beef roast:

-Pour a little oil into a heavy lidded pot (one that can go into the oven if you are not going to be using a crock pot) and place over medium heat. Season a chuck roast or bottom of the round on all sides and add to the pot. Brown all sides thoroughly. Remove meat and set aside.

-Add chopped onion to the drippings and sauté. You can also add chopped carrot, celery and even mushrooms if you like. This combination is called mirepoix which is French for a combination of vegetables that add flavor.

-Add the braising liquid to the onion/vegetables in the pot, scraping and stirring in any browned bits as this adds great flavor.

-Return the meat to the pot and be sure there is enough liquid to cover just over half of the meat. (If you are using a crock pot, place the meat along with pot liquids and vegetables in the crock and set time and temperature-typically 6 to 8 hours on low). Cover and put roast into a 300 degree oven. The roast is done when it pulls apart easily with a fork. A 3 to 4 pound roast will take approximately 3 hours. Important - your meat should simmer not boil! I like to leave my lid slightly ajar to ensure a simmer and I turn the meat once or twice during the process.

-When the roast is done, remove it and any vegetables from the pot and make a rich gravy by simmering sauce until it thickens. You can also add a roux to thicken (flour and water mixture). 

Slice and serve! Mashed potatoes required!