Pot Roast

I grew up having pot roasts or chicken for dinner every Sunday.  I've branched out in my Sunday dinners--mostly because I haven't been able to make a consistently good pot roast.  I used to do okay but when I became tired of the onion soup flavoring method, I began looking for other ways.  One of the ways I have tried was Pioneer Woman's pot roast. . . although, I tried to do it in a crock pot and with dried herbs.  A sorry way to waste a roast.  Last Sunday I decided to actually follow the recipe and wallah!!!  It was successful!  While it was quite good and I'll definitely do it again, I will continue adding and trying new things until I think it is fantastic!  Below is the recipe.

 I also made the garlic roasted mashed potatoes.  I've had them before so I knew they would be well liked, but I still underestimated how many potatoes to cook.  And, since I refuse to fill my husband's arteries with as much butter, cream cheese and half and half as she suggests, I only used a few tablespoons of each butter and cream cheese and softened with milk.  Still fantastic.

Recipe: Pot Roast

Prep Time: 20 Minutes  |  Cook Time: 4 Hours  |  Difficulty: Easy  |  Servings: 10

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Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Recipe: Roasted Garlic Mashed Potatoes

Prep Time: 1 Hour  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes, Peeled And Rinsed
• 3 heads To 5 Heads Roasted Garlic
• 1-1/2 stick Regular Salted Butter (3/4 Cup)
• 8 ounces, weight Softened Cream Cheese
• 1/2 cup Or So Half-and-half (Or Heavy Cream, If You're Feeling Naughty)
• Salt To Taste
• Black Pepper To Taste

Preparation Instructions

(Prep time includes time needed to roast garlic.)

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped.

Next, mash in softened butter, cream cheese, half-and-half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately.

Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top.