Food by Mom -- pot roast

I make great pot roast. And actually it is something I learned from my mother. So I'll start this theme off with Pot Roast.

I start with a chuck roast -- like this one:

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I prefer flat to roundish and usually around 3 pounds.

I brown it in a little olive oil in my saute pan --

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Then I add a couple of quartered onions, several cloves of garlic, a bit of salt and pepper. Around 1/3 C of red wine, a good splash of soy sauce, and a teaspoon of Thai chili garlic paste. The soy adds a nice full flavor -- called umami, a Japanese word meaning savory.

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Now put the lid on and set it to simmer -- really just above warm. And let it cook for at least 3 hours -- longer is even better.

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And it will look like this.


Some people put carrots and potatoes in with the meat but I prefer to roast additional vegetables instead. You can reduce the liquid in the pan and make it a nice sauce. Or I suppose you could make gravy, but I am not a gravy person so don't tell me about it if you do this.

There you have it -- one of my favorite cold weather comfort meals.


© Cheryl Fuller, 2007. All  rights reserved.