Pot Roast for Dinner!
It’s been a while since I made a pot roast. We all love it and it’s an easy meal since it cooks a long while. It also offers abundant left overs. Since the weather has turned colder again, it’s a great time to have a hearty dinner. I made this last night. I’m fortunate to have acquired my grandmother’s cast iron Dutch oven. I have fond memories of being a child and stirring the gravy in this very pot. This Dutch oven is very old and very well seasoned. We are the third generation to be eating meals cooked in it. It’s a simple thing and non too glamorous, but it makes a heck of a pot roast.
Here is the Recipe:
1 nice chuck roast, we get our meat from Kingbird Farm a lovely organic grower from NY
salt and pepper
1 large onion
3-4 bulbs of garlic
1 qt water or stock
2 T olive oil
Remove meat from package and pat dry. This is an important step. Dry meat will make a nice crust when you sear the meat. Season with salt and pepper on both sides. Heat up the Dutch oven over high heat. When the Dutch oven is very hot, add the olive oil then place the meat seasoned side down and allow it to sear for 3-5 minutes. Until a nice crust is formed. Then turn the piece of meat over and do the other side. Like so…
Once both sides are seared, add the vegetables and a nice big handful of dulse flakes. This is a bit of a different ingredient to add to pot roast, but I do it for two reasons. I love the iodine and trace minerals it brings to the dish, and the naturally occurring glutamine in the seaweed helps to tenderize & bring out the flavor in the meat much like msg would if used.
Here’s the roast in the Dutch oven surrounded by all the veggies. Just add the water or stock and put the lid on the Dutch oven. Turn the heat to medium and leave it be for an hour or so. After an hour to an hour and a half has passed, turn the meat over. The veggies will be starting to break down and the smell in your kitchen will be heavenly. Place the lid back on the Dutch oven and continue cooking for another hour and a half or more. This is the kind of roast that can just about never be overcooked. Our roast was about 3-4 pounds. A chuck roast is a fattier cut of meat with more connective tissue than say a rump roast, but for flavor and tenderness, not to mention economy, this is the best.
Once the meat is cooked through, (3-4 hours on med/low) remove it to a platter and cover with a bit of foil to keep warm. At this point you will be left with a brothy vegetable mix in the Dutch oven. You can season it to taste and use as is, or thicken with cornstarch or flour. Be mindful to always mix the starch/flour with water until a paste forms then temper that with some of the hot liquid from the pot so you don’t end up with lumps. For our dinner I decided to use the jus straight, since the garlic and onions break down so much and thicken the liquid enough to suit us. If you don’t want to add any thickener you can always reduce the liquid by volume via simmering off some of it leaving a more concentrated broth. Pretty much any way you choose, you won’t be unhappy.
I served the pot roast with sweet potatoes for the family and a romaine & radicchio salad. The taste was wonderful and we had enough left over for lunch today and tomorrow. It’s a keeper, enjoy.