Beef

Pot Roast

My Mom recently had surgery which required some personal care

She was staying at our place for a couple of weeks and we knew that some home cooked meals would be a great way to cheer her up

Now one of my Mom’s favorite meals is pot roast and although I also love pot roast, I do believe that this classic meal can use a little update

If you have read our blog you will know that I favor marinades, especially with tougher cuts of beef

This is no exception

Typically, pot roast is made with either chuck roast which can be tough but has a lot of fat to render down or a bottom round roast which needs a bit of help (like a marinade)

My mom always used a bottom round so that’s what I’m going to do here

We have a 4 pound bottom round roast

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Again we are going a little old school

We are using 3 garlic cloves to stud the roast

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Cut the garlic into thin slices

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Using a sharp thin knife we are making deep cuts through the fat cap of the roast and sliding our garlic strips into the cuts (studded)

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Now as I pointed out above I believe all beef, especially tough beef can use a marinade to help tenderize the meat

This also makes a fantastic base for a gravy

For the marinade we will need 2 cups of dry red wine (like a Cabernet), 1 cup of beef stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce, kosher salt and ground black pepper

Click on the link below to make your own beef stock

Homemade Beef Stock

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Put all these ingredients into a mixing bowl and whisk to incorporate

Place the roast in a resealable bag and pour in the marinade

Force the air out and seal the bag, refrigerate overnight

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Once the meat has marinated long enough strain and reserve the liquid

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Now I’m going to slow cook this in an Instant Pot

If your going to use a normal slow cooker sear the meat in a pan on all sides prior to adding to the slow cooker for more flavor

So I set the instant pot to saute and I’m going to sear each side of the roast

I like to start with the fat side down

Sear this 3-4 minutes

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Give it a flip and sear another 3-4 minutes

I sear the sides as well but 1-2 minutes will do for that

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The house is filled with this wonderful beef smell, a promise of a delicious meal

YUM

Ok, I’m back

So next up we will need 1 medium onion, 1 celery stalk and 3 carrots

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Peel and slice the onion, dice the celery fine, they will be used as a base for flavor

Peel and cut the carrots on an angle

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Remove the meat from the instant pot and add in the onions and celery

Next add in the carrots and sprinkle with kosher salt and ground black pepper

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Place the roast fat side up on top of the carrots

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Now its time to add the reserved marinade

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She is sitting pretty now!

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I’m going to cover this and cook on high for 4 hours

You can choose to cook on low for 8 hours, its the same difference

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Now normally I would let this go untouched

However my daughter just loves pearl onions (or pearled onions as she calls them)

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So at the 2 1/2 hour mark I’m adding my girls’ “pearled onions”

Then I’m going to seal everyone back up and go for another 1 1/2 hours

Time is up

Let’s take a look

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Remove the meat and set it aside to rest while we work on some gravy

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Strain the veggies in a colander over a medium sauce pan and reserve them

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Now depending on how much of the meat juice you have after the cooking process will determine how much gravy to make

So I kept about 2 cups of the liquid in the saucepan and I saved the rest as a base to make another gravy for another day

Bring the meat juices to a boil, reduce the heat and simmer for 5-6 minutes

In a separate pan melt 2 tablespoons of butter and whisk in 1/4 cup of flour

Keep whisking and cooking for 2-3 minutes or until you have a smooth lightly browned roux

Whisk the roux into the liquid to thicken it into a nice gravy, simmering another 2-3 minutes

Now that meat has rested it is time to slice

I remove the fat cap and then starting at one end I cut thin slices off of the roast

Keep slicing

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We like to serve this with the gravy, a little freshly grated garlic and fresh chopped parsley

We served the reserved veggies and some mashed potatoes on the side

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Enjoy!!!

Simply Sundays! ~ Pot Roast

  • Servings: 6-8
  • Time: Prep 10 Min, Marinate Overnight, Cook 4 Hours on High
  • Difficulty: Medium
  • Print

Ingredients

4 pound bottom round roast

3 garlic cloves

kosher salt

ground black pepper

2 cups of dry red wine (like a Cabernet)

1 cup of beef stock

2 tablespoons of Gravy Master

1 tablespoon of Worcestershire Sauce

1 medium onion

2 carrots

1 celery stalk

1 cup of pearl onions

2 tablespoons of butter

1/4 cup of flour

extra virgin olive oil

grated fresh garlic (optional for serving)

Chopped fresh parsley (optional for serving)

Directions

Cut 3 garlic cloves into thin slices.  Using a sharp thin knife make deep cuts through the fat cap of the roast and slide the garlic strips into the cuts

In a mixing bowl combine 2 cups of dry red wine (like a Cabernet), 1 cup of beef stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce, kosher salt and ground black pepper.  Whisk to incorporate.  Place the roast in a resealable bag and pour in the marinade.  Force the air out and seal the bag, refrigerate overnight

Once the meat has marinated long enough strain and reserve the liquid.  Sear the meat fat side down for 3-4 minutes.  Give it a flip and sear another 3-4 minutes.  Sear the sides as well but 1-2 minutes will do for that

Peel and slice 1 medium onion, dice 1 stalk of celery.  Peel and cut 3 carrots on an angle

Add in the onions and celery to the bottom of a slow cooker.  Next add in the carrots and sprinkle with kosher salt and ground black pepper.  Place the roast fat side up on top of the carrots.  Next add in the reserved marinade

Cover and cook on high for 4 hours or low for 8.  If adding in pearl onions do so at the 2 1/2 hour mark then cook for another 1 1/2 hours.  Remove the meat and allow it to rest for at least 10 minutes

Strain the veggies in a colander over a medium sauce pan and reserve them.  Bring the meat juices to a boil, reduce the heat and simmer for 5-6 minutes.  In a separate pan melt 2 tablespoons of butter and whisk in 1/4 cup of flour.  Keep whisking and cooking for 2-3 minutes or until you have a smooth lightly browned roux.  Whisk the roux into the juice to thicken it into a nice gravy simmering another 2-3 minutes

Remove the fat cap and then starting at one end cut thin slices off of the roast.  Serve this with the gravy, a little freshly grated garlic and fresh chopped parsley, the reserved veggies and some mashed potatoes

Tools used to make this recipe

Instant Pot 6Q

ZELITE INFINITY Boning Knife

Architec Gripperwood Gourmet Sheesham Cutting Board, 10 by 15-Inch

Wilton Recipe Right 3 Piece Cookie Pan Set

Pyrex 3-Piece Glass Measuring Cup Set

© Simply Sundays 2017
All rights reserved

2 comments on “Pot Roast

  1. Pot Roast is my favorite also .I will be trying this tomorrow for our Sunday dinner …Please tell you mom Cathie sends her regards and I hope she has a speedy recovery .

    Like

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