Pot Roast is the ultimate comfort food. I steal from only the best and in the pot roast world, that is my wife.
One of our comfort foods has always been my wife’s pot roast. I decided to try a pot roast but after several hours of research, I decided to steal for her and use her technique. I’m calling this a technique more than a recipe. It is simple and basic.
You can start with “hunk of cow” of your choice (something like a chuck roast is good). It can be frozen or fresh (you can adjust the duration of cooking or over temp some to compensate). Put it in a roasting pan with a reasonably tight lid (just make sure it’s big enough for the root veggies that you want to add later). Roast for a few hours then add some ketchup, salt, and pepper along with root veggies (amount and type of your choice) and roast a few more hours. Make gravy (see the previous post HERE) and you’re done.
We have this at least monthly and maybe more now that I can make gravy. We love this “over done” when is just falling apart. Mmm good.
Notes: I think your “hunk of cow” needs to have some fat in it. I had a fresh chuck eye roast. I did trim any large areas of solid fat.
Trim roast of any large areas of solid fat. Lightly salt and pepper and place in large roasting pan or dutch oven. Cover with lid. Place in 325-degree oven for 1 1/2 to 2 hours. (longer if frozen). While #1 prep your root vegetables (vary amount and type if you wish).
After 1 1/2 to 2 hours, remove from oven, remove roast from pan, add 1/2 cup ketchup to liquid in pan and mix will.
Place meat back in the pan and cover top of meat with garlic.
Add root vegetables and lightly salt and pepper. Increase oven temp to 350. Replace lid and roast another 1 1/2 to 2 hours. Until potatoes are soft.
Remove meat and veggies from pan and make gravy as in the previous post.
July 16, 2016