Friday, 6 April 2012

Pot Roast

This has become my favorite meat dish lately. It's so delicious but takes no effort to make. I used a cut called the bottom blade but I think any kind would work as long as you don't waste your money on a tenderloin or something. The cooking time is long, around 3.5 hours, but you're not really doing much other than browning the meat then let it cook in the oven.

There are probably billions of pot roast recipes out there and you may be confused by all the different methods. When it comes to recipes like this I think it's better to cook without a set recipe. Just use whatever you have on hand and it's going to taste great if you follow the basics. The most important rule is to brown the meat very well because that gives it the most flavour. Then the meat should be cooked slowly either on the stove top or in the oven until the meat is almost falling apart.

The oven method works the best for me because I tend to forget things on the stove and would probably burn it. I also think the oven is very convenient just because you can leave it on and not having to worry about adding more or less liquid.

Pot Roast:
1 heaping tbsp cumin
1 heaping tbsp cayenne
1 heaping tbsp red pepper flakes
2 tbsp salt
1 5lb bottom blade roast
5 stalks of celery
2 small onions
300 g mushrooms
1 lg carrot

Garlic and Rosemary Mashed potatoes:
2 lg potatoes
4 cloves of garlic
1 tbsp dried rosemary
1/4 cup butter

Rub the roast all over with the spice rub. On high heat, brown the roast on all sides for 4-5 minutes.

Take out the roast and add in the roughly chopped vegetables. Stir until they have softened a bit. Deglaze the pan with 1 cup of water and stir to get all the brown bits of the bottom.

Add the roast back into the pot and put it into a 350 degrees oven for 2.5 hours.

Meanwhile, make the mashed potatoes. Combine the potatoes, garlic, and rosemary in a pot and bring to a boil. When the potatoes are fork tender, strain and mash. Add the butter and stir until it has melted.

Kinda wish I had fresh rosemary to garnish.

To serve, spoon some mashed potatoes onto a plate and make a well in the center. Place slices of the roast in the center then spoon over some sauce.

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