Pot Roast: The Cadillac of Comfort Food by grizzlybiscuit

[BakerAunt]

POT ROAST: THE CADILLAC OF COMFORT FOOD
Submitted by grizzlybiscuit on May 26, 2005 at 8:36 am

There are so many influences from so many different places that have contributed to this recipe and style of cooking, I wouldn't be able to tell you from whence it came! It is basically a classic French technique. Plus many years working for Germans who are the masters at braising meat! I pretty much use bottom round, eye round, or brisket for this preparation. This is kind of more of a winter item but can be served year round!

beef eye round ,bottom round or beef brisket

mirepoix:
3 pieces of carrots
3 pieces celery(both coarsely chopped),...the green tops of leeks work wonderfully here also !!!
1 large onion skins and all (also chopped coarsely)

browned beef stock-approximately 3 quarts or enough to cover the meat barely
tomato paste OR canned tomatoes and the juice (2-3 large Tbs.) OR 1 28 oz. can of diced tomatoes and juice
2 cups of Burgundy Red wine or a good Cabernet will work fine here!
a whole bulb of fresh garlic, cut crosswise in half (just throw it in the pot; you don't even have to peel it!)

Spices:
about 3 or 4 bay leaves
2 TBSP thyme leaves
1 TBSP whole black peppercorns
a handful of parsley stems if you have them
1 TBSP of juniper berries (optional)

a little all-purpose flour for dredging
some canola oil
kosher salt & freshly ground black pepper

one large cast iron skillet, dutch oven, or braising pot with lid

Place your pan on the stove, and get it good and hot, then add a little canola oil.

Season the meat with salt & pepper and dredge it in some flour, shaking off the excess, and place it in the very hot pan, browning it on all sides. This will sear the meat and help seal in the juices and give flavor to the sauce! Do not play with the meat too much as it's browning, only turning it occasionally or you won't get any color! When the browning process is almost over, add the veggies and brown them too.

You might need a pinch more oil. This is why I don't bother trimming too much of the fat off the meat initially, because you will most likely need it anyway and can just skim it off the top later.
When everything is almost browned, add your tomato paste, and cook that for about 5 minutes. Now add the red wine! Cook this for 10 minutes, then add enough hot beef stock until the meat is just about covered. Bring the whole thing to a boil. Put a lid of some kind on top of it, and place it all in a 350 degree oven and cook for about 2-3 hours, depending on the size of the cut of meat.

I like to check it every half hour or so to make sure it is not cooking too vigorously (a very slight boil is best) and if I have to, I adjust the temperature.

To check to see when the meat is done, just stick your roast fork right into the thickest part of the center of the meat. If it goes in and out with just a little resistance, then the meat is ready! If you struggle with it a little, then just cook it about another 15 minutes or so and check it again. It is always better to over rather than under cook this preparation!!

For the sauce or gravy, whichever you prefer, remove the meat to a warm platter and tent it with a piece of aluminum foil. Strain all the remaining stock into another pot.

Discard all the solids at this point, and bring to a boil. Skim all the excess fat off the top, and then taste the stock. If it tastes a little weak, then you can reduce it on the stove for a bit to remove some of the water and fortify the stock, or if you don't think you have enough volume, then just add a little salt or beef base to it along with some black pepper until you get the right flavor.
Now thicken it with some brown roux (equal parts melted butter or fat and flour by weight cooked until it looks and smells like peanut butter), & then add it to the stock little by little, vigorously whipping with a wire whisk as you go to prevent lumps, until you almost have it thick enough. Now, just simmer the sauce for 5 or 10 minutes or so until it thickens up, and then adjust the seasoning, if necessary, and then strain.

Go easy with the roux! You can always add more if you have to, but if you have added too much, then you will eventually have to add more water to thin it down again, and that will cause you to lose all the flavor in your gravy! This is bad!!!! So just be patient when thickening the sauce and you will be fine!

Starches that go well with this are:

1. noodles with poppy seed or parsley chopped
2. spaetzle- fresh grated ementhaler or gruyere and a dash of gravy, with a few gratings of fresh nutmeg & chopped parsley, or just plain sautéed in butter
3. pot pancakes w/apple sauce and sour cream
4. bread dumplings

Veggies that go well with this are:
1. braised red cabbage
2. brussels sprouts with bacon and onions
3. sautéed white cabbage with caraway
4. sauerkraut with diced ham & apples & green onions

Better to overcook it than undercook it!

Be careful not to add too much tomato paste. You can always add more, but you can't take it out once it's in there!

Keep an eye on the salt too! Same there...you can always add more!

Try to set it up so you're done about a half an hour ahead of time, so the meat can settle down (Internal temp and pressure); it will slice more easily for you!

comments
Submitted by dachshundlady on Thu, 2011-09-08 14:09.
Grizz, I just put this and the spaetzle recipe in my recipe box. I have a pot roast recipe from Taste of Home that included homemade noodles; it is one of my son's favorite meals. This looks just outstanding.

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