Food

Chronicles of a Recipe-a-holic: Pot Roast

About a year ago, I realized that I was constantly cooking the same things….chicken, spaghetti, lemon flavored salmon, stir fry for ground turkey and rice, tortellini…and then I’d start alllll over again.

I was bored out of my mind and I know my husband was too.  

I am not a natural born cook.   Everything I’ve learned, I learned from family or from the internet sooooo since I knew I needed to try something different, I started pinning and googling recipes like crazy.

After pinning nearly 300 recipes, I think I have more than enough options.  🙂    I make it a point to try something different on a weekly basis.   The awesome thing is having a husband as a guinea pig .

 

Trying new recipes makes cooking so much fun.   Keeps food exciting and mysterious lol and you learn so much and hone your skills. The great thing about it is that I have now acquired so many different seasonings, spices, and other items now in the pantry that I seem to always have the necessary seasoning for different recipes!

I love finding a recipe and doctoring it up and seasoning it to my liking if need be.   For example, I love the taste of garlic powder, so you may often see me adding a little more than the recipes says.   Thyme has a strong taste, so at times I may not use as much!

So, this was my most recent try.  I’ve made roast before and though it came out good, it didn’t come out as tender as I’d like.  This time, I made sure to take my time and ensure that I had a successful roast.

Below is the recipe I used. I put the alterations I made to the recipe in red.

http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html?soc=socialsharingpinterest

Perfect Pot Roast
Recipe inspired by Ree Drummond

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved (I only used half an onion and sliced into half moons)
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces (I used about 20 baby carrots).
1 cup red wine, optional (Did not use)
3 cups beef broth
2 or 3 sprigs fresh rosemary (used a teaspoon rosemary in a container)
2 or 3 sprigs fresh thyme (used a teaspoon thyme from container)

I also added garlic powder and potatoes.

Directions

Preheat the oven to 275 degrees F (Since I needed it done within 3 hours, I turned mine on to 320 though I was taking a risk since we have a fast heating, gas oven! )

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven (used a roaster) over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots and potatoes, along with the fresh herbs and garlic powder.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

So, this was my end result and let me just say that this was my most tender roast yet!

The flavors were amazing.   My husband loved it.  I loved it.  It was so good that I was sad it was gone.  It was so good I wanted to slap somebody!

So, what’s your favorite recipe?   What do you think of this one?  How did it come out?

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