When you asked about what we were making, then said you were inspired... well, you inspired me, too. So, I decided to share with you how we prepare our pot roast. It's not difficult, and with just two key steps I've learned, I think it comes out wonderfully. I hope you get a day off, a cool fall day, when you can prepare this and enjoy it with good company... make that three key steps: Any food will taste better if taken with good company!
chuck roast (I can get two at Costco, which is nice for a crowd)
onions... one per roast
carrots... at least four per roast (Geoff says, "You can't have too many carrots.")
herbes de Provence... this can be dried thyme, savory, fennel, basil, lavender,
or sometimes I use an Italian herb mix
garlic cloves... at least six per roast
red wine... nice friends bring wine when we have parties, so I use any that tastes good!
Start heating your oven... and this is key one: Low heat... try 250 degrees Fahrenheit.
I chop the onions and slice the carrots, then sauté them in olive oil.
I love the carrots to get browned, the onions, too.
Do you know about not crowding the pan? It really helps the veggies to get crisp, not watery,
so I try to remember to patiently cook the onions, then carrots, in multiple batches.
While the veggies sauté, I use a paper towel to absorb any moisture from the chuck roast...
another good tip for browning.
and then rub the two cuts of meat all over with the seasonings.
The cooked veggies are set aside in baking pans (I've also let the roast and veggies cook in crock pot, which worked just fine, while adding more time... think 6-7 hours.)
Now it's time to brown the roast, and maybe you need to heat more olive oil for this.
I brown both sides, and even the edges, since it's such a thick cut, and we want the juices to get sealed in.
Now the roast is ready to sit with the veggies in the baking dish,
and I cover them with whole, slightly crushed cloves of garlic.
Add about two cups of your red wine to the pan... and be sure you like the flavor.
The alcohol cooks off, but the taste will remain, so you want it to be something you like.
Now you can "clean" the pan, scraping whatever remained, while simmering and reducing the wine.
Let the wine bubble and thicken a bit, and then pour it over the roast... dividing between the both, if you are preparing two roasts.
Seal your baking dish with aluminum foil. And into the oven... for at least five hours... could even be six, if your meat cuts are really big.
Low heat was key one, and a long time roasting, in a well sealed pan, is key two.
This will make the meat fall-apart tender, and juicy. I promise.
Buen provecho, Tia. Te quiero mucho.