| T O P I C R E V I E W |
| Mollie |
Posted - Apr 04 2006 : 3:59:58 PM
Okay, my mother (who has been gone many years) made the absolute best pot roast. She browned it and then made it in a pressure cooker and it was soooooo tender. My husband, who I have been married to 40 yrs., remembers coming to my mother's when we were dating and said that pot roast was to die for. BUT, I now make (I think) an even better pot roast. I am always on the search for the BEST pot roast. What is your BEST pot roast recipe? I got this one from Midwest Living Magazine years ago when the magazine started and used it ever since. I think it was from St. Louis, MO. I changed it a little bit.
BEST POT ROAST
1 (3 to 3 ½ lb.) thick sliced beef chuck arm roast or English roast
¼ C. flour
2 Tb. cooking oil (corn, olive or margarine), you will probably need more
l large onion cut into large pieces
4 large garlic cloves, sliced
½ of a bunch of celery, thick sliced
3 or 4 fresh thyme sprigs or 1 ½ tsp. dried thyme crushed
4 bay leaves
3 Tb. tomato paste (be generous)
¾ C. burgundy or other good red wine (not expensive)
2 C. au jus prepared from envelopes of au jus sauce mix (Knorr is good brand)
½ tsp. salt (optional)
½ tsp. pepper
½ tsp. crushed red pepper (optional)
¼ C. flour
1 ½ C. water
Trim excess fat from the meat and cut into meat several times on each side so it lies flat when cooking. Season the meat with some salt and pepper. Coat with the ¼ C. flour. In a 4–5 quart ovenproof pan or use a skillet to brown meat and transfer to ovenproof pan, brown meat on all sides in hot oil (not smoking). Remove meat, leaving drippings. Add onion, garlic, celery thyme, and bay leaves to dripping (you may have to use more oil) and cook stirring about 5 min. until vegetables are just tender. Stir in tomato paste, and red wine, let simmer uncovered for 5 more minutes to reduce the sauce, stirring to scrape up browned bits in pan. Add au jus sauce that has been previously prepared, salt if desired, taste, pepper, crushed red pepper. Bring to boil, add meat to sauce and turn to coat meat with sauce. Cover tightly and bake in a 325 degree oven for about 4 hours or until meat is very tender (if pressed for time, it will be done after 2 hours but not as tender. Let go longer if possible) Remove meat from pan and cut in pieces, place on platter. Remove and discard thyme sprigs and bay leaves.
Combine the remaining ¼ C. flour with 1 ½ C. cold water stir until smooth, add to pan juices through a strainer to remove flour lumps stirring pan constantly. Cook until thickened and bubbly, then cook 1 min. more. Serve with meat, mashed potatoes, cooked carrots, and hot biscuits (Grands buttermilk biscuits are good). Serves 6 and makes great leftovers. If you don’t want vegetables in gravy, you can mash the sauce through a strainer before adding flour mixture.
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| 2 L A T E S T R E P L I E S (Newest First) |
| Horseyrider |
Posted - Apr 05 2006 : 12:24:32 PM
This is so similar to the one I make, it barely necessitates comment about the differences. It IS wonderful! |
| Libbie |
Posted - Apr 05 2006 : 08:23:11 AM
Mmmmm. Mollie, that sounds like such a great recipe - one I'll definitely try on the next cold day around here. There's another thread under this "Kitchen" forum called "Pot Roast" that has some great recipes in it, too - check it out! I think you'll find some you like...
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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