"Pot Roast"
This is "Pot Roast" in quotes because its kind of a cross between a beef stew and a pot roast. By cubing the meat it just cooks a lot quicker, but using less liquid allows for more of a "pot roast" style meal. Also you can definitely use pork shoulder if you prefer that over a chuck roast.
When browning the meat you only really need to do a batch or two. You are better off browning less of the meat and not crowding the pan to get a good sear and create a good fond on the bottom of the pot. Once you have a good fond you can skip browning the rest of the meat. Also you can either simmer this on the stove top on low or once you have it at a strong simmer you can move it to a 300 degree oven if that is easier (Make sure you have a good simmer before moving it to the oven, otherwise it will take forever to cook).
This is also very vegetable forward. When I originally made this I used half as many vegetables and just thought it could use more. Also the kale is obviously optional, but if you like it, then its a good way to get even more veggies in the meal.
Ingredients:
When browning the meat you only really need to do a batch or two. You are better off browning less of the meat and not crowding the pan to get a good sear and create a good fond on the bottom of the pot. Once you have a good fond you can skip browning the rest of the meat. Also you can either simmer this on the stove top on low or once you have it at a strong simmer you can move it to a 300 degree oven if that is easier (Make sure you have a good simmer before moving it to the oven, otherwise it will take forever to cook).
This is also very vegetable forward. When I originally made this I used half as many vegetables and just thought it could use more. Also the kale is obviously optional, but if you like it, then its a good way to get even more veggies in the meal.
Ingredients:
- 4-5 lb chuck roast
- 2 tbsp olive oil
- Salt
- 1 tsp dried thyme
- 1/4 tsp dried rosemary
- 2 large onion, cut in eights
- 12 stalks celery, roughly chopped
- 12 carrots, roughly chopped
- 12 parsnips, roughly chopped
- 24 oz mushrooms, quartered or halved depending on size
- 8 cloves garlic, smashed
- 3 cups chicken stock
- 1 bunch of kale, roughly chopped
- 2 tbsp vinegar (apple cider or sherry)
Directions:
- Cut the roast into 1 inch cubes discarding any big pockets of fat
- Salt the pieces of meat all over
- Brown the meat working in batches, 2-3 minutes per side, move to a bowl when done browning
- Add the onion, celery, carrots, parsnips, mushrooms, garlic, thyme, and rosemary and cook for 5 minutes, scraping up the bottom of the pan.
- Add back the meat and chicken stock and bring to a simmer over medium high and then reduce to low.
- Simmer for 1-2 hours or until meat it fork tender.
- Turn off heat and toss in kale and vinegar
- Taste and adjust seasoning
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