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Recipe: Pot Roast
Similar Categories: Pot, Roast
Pot Roast
The idea of a pot roast is to extract the flavours of a piece of meat
by slow cooking while also including all the ingredients for a
complete meal in one pot. The two hours needed to cook the meat will
warm the kitchen during winter and provide a hearty evening meal.
80mL olive oil
1.5kg piece of chuck steak, left whole (will resemble a roasting piece)
2 onions, diced
1 carrot, diced
1 stick celery, diced
6 cloves of garlic, left whole
2 rashers bacon, sliced (optional)
2 bay leaves
2 sprigs of thyme
1/2 teaspoon peppercorns
300mL red wine
3 carrots
2 parsnips, sliced
2 turnips, sliced
12 small potatoes, left whole
Sprinkle the meat with some freshly ground pepper and salt. Heat the
oil in a large, heavy based saucepan which has a tight fitting lid.
Brown meat on each side and remove from the pan. Add to the pot the
chopped onions, carrots, celery and bacon, in the same juices. Add
the garlic, herbs and peppercorns for further flavour. Splash in the
red wine and water (so there's about 2.5cm (1") of liquid in the
bottom), stir and return the meat to the pot. Cover the saucepan,
lower the heat and cook gently for 11/2 hours, checking the water
level after 30 minutes. There should be about 2.5cm (1") of liquid in
the pot so it won't stick. Check the liquid level regularly. After an
hour, turn the meat over and add the potatoes, carrots, parsnips and
turnips. Cover and cook for a further 40 minutes, checking the liquid
level regularly.
Tip: To check if the meat is cooked pierce with a fork to check for tenderness.
.
The idea of a pot roast is to extract the flavours of a piece of meat
by slow cooking while also including all the ingredients for a
complete meal in one pot. The two hours needed to cook the meat will
warm the kitchen during winter and provide a hearty evening meal.
80mL olive oil
1.5kg piece of chuck steak, left whole (will resemble a roasting piece)
2 onions, diced
1 carrot, diced
1 stick celery, diced
6 cloves of garlic, left whole
2 rashers bacon, sliced (optional)
2 bay leaves
2 sprigs of thyme
1/2 teaspoon peppercorns
300mL red wine
3 carrots
2 parsnips, sliced
2 turnips, sliced
12 small potatoes, left whole
Sprinkle the meat with some freshly ground pepper and salt. Heat the
oil in a large, heavy based saucepan which has a tight fitting lid.
Brown meat on each side and remove from the pan. Add to the pot the
chopped onions, carrots, celery and bacon, in the same juices. Add
the garlic, herbs and peppercorns for further flavour. Splash in the
red wine and water (so there's about 2.5cm (1") of liquid in the
bottom), stir and return the meat to the pot. Cover the saucepan,
lower the heat and cook gently for 11/2 hours, checking the water
level after 30 minutes. There should be about 2.5cm (1") of liquid in
the pot so it won't stick. Check the liquid level regularly. After an
hour, turn the meat over and add the potatoes, carrots, parsnips and
turnips. Cover and cook for a further 40 minutes, checking the liquid
level regularly.
Tip: To check if the meat is cooked pierce with a fork to check for tenderness.
.
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