Wednesday Morn-Pot Roast Recipe (long)

Someone utilized the new checkboxes at the end of each post and checked the "I want the recipe".... sooooo here goes.

Lately I've been using bottom round roasts (smaller ones - cause they've been on sale!) but you could also use chuck. Chuck will take a little longer to trim after cooking, though, but it has more fat to make the meat really tender.

I've cooked these in pots ON the stove but lately I only use the oven. My fave is a big cast iron pt with a cover (cover is necessary!)

First, depending on the size of the roast, heat the pot on the stove under medium heat and saute some bacon (I always cut my bacon in half and I use anywhere between 3 HALF pieces to 6 half pieces. Cook until crisp. EAT THE BACON - YOU DESERVE IT!! LOL)

Next, salt & pepper the roast on all sides and brown in the bacon fat ON ALL SIDES. It should be deep brown. Remove to a platter.

Melt about 2 Tbsp butter in the pot and saute onions, chopped celery (big pieces) and carrot pieces. Salt & pepper. Saute only until light brown and add 2 - 3 shots of a good red wine. Stir to scrape up brown bits. Also add about 1 Tbsp tomato paste or perhaps 1/4 cup tomato sauce. Add whatever spice/herbs you like at this point - basil, dill, parsley, thyme.... any of these or any combination.

Return the roast to the pot and add beef STOCK to just below 1/2 way up the roast - remember, you're BRAISING, not BOILING.

COVER and put into a preheated oven at 325. Start watching a football game, mow the lawn or otherwise find something else to do for about 1 1/2 hours. Remove the pot and turn the roast and replace into the oven. Watch the second half of the game or a Netflix movie for another hour or hour and a half, depending on the size of the roast.

Remove from the oven and place on the unheated stove for about 20 minutes, still covered.

Now, remove the roast to a cutting board and cover with foil.

Either strain the stock or, ideally, use a chinois (look it up if you don't know what that is). If you used chuck, the stock will have a bit of fat in it. You COULD cool it and skim it OR you could just buy a handy gravy separator and pour off the stock and discard the fat. I usually put the stock into a smaller pot at this point. It may be necessary to reduce the stock (boil). I always use flour to thicken but use what you're comfortable with (like cornstarch). Whichever you're using, remember that it doesn't thicken until it boils. So start with HOT stock, stir in a little thickener, reheat while whisking, judge thickness and repeat as necessary.

NOW you can check the seasoning and salt & pepper as necessary.

ENJOY! - I hoe this is what you were looking for :-)