Monday, November 14, 2016

Mom's Pot Roast with Carrots and Mashed Potatoes

just follow the aroma and... you're home

Choose either a large beef shoulder or chuck roast to make the best 'pot roast' ever... the secret is in the quality of meat, cooking time and mix of dried herbs.

Regardless of cooking in the oven or in a crockpot, you need to let the beef sit or rest for 15-20 min on the counter in a glass dish sprinkled with meat tenderizer. And, regardless of how you prefer to cook, you need to sear the meat on both sides in a black skillet in a bit of olive oil before roasting (in oven or crockpot).

While the beef rests, chop one whole onion and wash then dice or slice carrots. Heat up your oven or crockpot, lay in the seared beef (use a glass dish for oven roasting) covering with the onion, carrot and dried herbs: rosemary, mint, oregano and sage. If you are cooking in the crockpot, before locking down the lid, pour in 1/2 cup of beef stock; do the same for oven roasting, covering with a glass lid or foil - follow crockpot cooking time for roast beef, and for oven time aprox. 2 hrs. on 350.

In the meantime, prepare additional sides such as mashed potatoes, green beans or baked and then 'whipped' butternut squash. Take the beef from the pot and tear apart on a serving plate, lay your carrots along side and garnish.

You will have a rich liquid remaining in the crockpot or glass dish from which a delicious gravy can be made in 5 min. Pour the liquid into a pot on the stove top. Turn the heat to high and watch for the liquid to boil, then add 1/2 cup of water mixed with 1tbs of flour and stir vigorously. As it thickens, you can remove from the heat and ladle into a gravy server.

No comments:

Post a Comment