Tuesday Morn

Made another Pot Roast last night. Yeah, I know, it seems like I'm overdosing on pot roast lately but truthfully, it's REALLY inexpensive (cheaper than hamburger often) and can make a delicious meal (or three or four!).

Anyway, TOM'S TIP FOR THE DAY! (LOL)
I've been experimenting with my pot roast (and gravy) for some time now. Don't overlook adding even MORE layers of flavor to the inexpensive but satisfying meal. i.e. after you brown the meat, remove it from the pot and saute some onion, celery and carrots (big chunks). Then before you return the meat to the pot, deglaze with a couple of shots of a nice red wine and add either some tomato paste (I love the stuff in the toothpaste tube!) or even some leftover spaghetti sauce, warm again and then add the roast. Now add enough beef stock (NOT broth - see below) to come 1/2 way up the roast or so. Cover and braise about 2 - 2 1/2 hours at about 300. Naturally add whatever spices you like before cooking - I really like a little basil. You'd be surprised the depth of flavor that the wine and tomato add to the roast and to the resultant gravy.

OK - Stocks vs. Broths There is definitely a place for broths but personally I hardly ever use them. Stocks, on the other hand, are traditionally made using the bones of whatever flavor and are a much more concentrated flavor (usually with MUCH less salt!!). The result is more flavor, less salt and a more satisfying 'mouth coat' to whatever you are making. Yes, they're a bit more expensive, but you're worth it!