Thursday, August 1, 2013

Pot roast

A few years ago I took a knife skills class at Sur la Table, and it just so happens we learned to make pot roast as part of the class! Justin and I have saved the recipe and made it many times. We've also learned how to simplify the recipe...
Justin starts with 2 pounds of lean beef. And he cuts off any fat that might be left on it, then cubes it. After he's cut lean cubes, he browns them in a pan.
Next step is the shortcut. At Sur la Table, we learned to make starter from scratch. But at Williams Sonoma, you can buy delicious starter pre-made.
And all you need to do is add red wine, no extra seasoning required.
We had a very old bottle of red sitting on the counter just waiting to be boiled up and cooked.
Our Ratatouille friend Remy had been guarding it.
And now Remy looks on as Justin pours the french wine into the starter.
He brings it to a boil and stirs it up. Then tosses the browned meat in it and gives it 1 hour in the oven at 325 degrees. 
Then he removes it from the oven and stirs again.
The roast then goes back into the oven for another 30 minutes. While in it's second round of baking, cut up vegetables to go in the broth. (I also added some thyme to them here).
And cut up 2 large sweet potatoes into small chunks.
After the 30 minutes oven round, take the dutch oven back out of the 325 degree oven, and add the veggies and sweet potatoes.
Then it goes back into the oven for another 30-45 minutes (ovens vary). It will come out boiling (see my accidental video below).
Make sure the sweet potatoes are cooked all the way through, then serve!
Dinner is even better eaten outside balcony-style on a pleasant summer evening :)


  1. That looks really awesome! I want to try it :)

  2. Give it a try! Perfecting pot roast has been a work in progress for the past several years, but we've finally found a good and easy approach through the jarred braising base.