Fork tender pot roast served with rich gravy and sprinkled with some fresh parsley and garlic for a bright pop of flavor
One of my Mom’s favorite meals is pot roast so I thought that would be a great old school dish to prepare for Mother’s Day
And even though I also happen to 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
Again we are going a little old school
We are using 3 garlic cloves to stud the roast
Cut the garlic 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 (studded)
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
Put all of 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 (you can also do this a couple days ahead for maximum flavor)
Once the meat has marinated long enough strain and reserve the liquid
Now I’m going to slow cook this in an Instant Pot
If you’re 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
Why sear the roast first?
Searing will render any excessive surface fat and caramelize that sugars that are in the meat giving it a great color and flavor
Set the instant pot to saute and place the roast in fat side down
Sear for 2-3 minutes
Give it a flip and sear another 2-3 minutes
Sear the sides for 1-2
Wow he house is just filled with this wonderful aroma of beef , 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
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
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
Place the roast fat side up on top of the carrots
Why do you place the meat fat side up?
As the fat (also called the fat cap) continues to render down it will naturally baste the roast
Now it’s time to add the reserved marinade
She is sitting pretty now!
I’m going to cover this and cook on high for 4 hours
You can choose to cook on low for 8 hours if you have the time
Now normally I would let this go untouched
However my daughter just loves pearl onions (or pearled onions as she calls them)
So at the 2 1/2 hour mark I’m adding in 1 cup of frozen pearl onions
Then I’m going to seal everyone back up and go for another 1 1/2 hours
Time’s up!
Let’s take a look
Remove the meat and set it aside to rest while we work on some gravy
Strain the veggies in a colander over a medium saucepan and reserve them, then 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 to make roux which will help thicken the gravy
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 gravy, simmering another 2-3 minutes
Now that meat has rested it is time to slice
Remove the fat cap and then starting at one end cut thin slices off of the roast
We like to serve this with the gravy, a little freshly grated garlic and fresh chopped parsley for a nice bright pop
We served the reserved veggies and some mashed potatoes on the side
Enjoy!!!
Simply Sundays! ~ Pot Roast
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 2-3 minutes. Give it a flip and sear another 2-3 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. 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 saucepan and reserve them, then 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 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
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
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2017
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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 .
Thank you Cathie! She’s doing very well! Hope you love this pot roast recipe!