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Pot Roast of the Moment - De File
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Pot Roast of the Moment
I picked up a boneless chuck roast a few days before my weekend trip and realized, upon returning, that I needed to cook it today or tomorrow. So I poked around in the fridge -- and garage -- this afternoon and found the ingredients to get started. The finished product is delicious, if I do say so myself, so I'll share the recipe with you:
• Pre-heat the oven to 300 degrees Fahrenheit.
• Cut the meat into pieces that will fit comfortably inside your oven-safe cookware.
• Brown them in a little olive oil inside a cast iron pan, being sure not to do too many at a time, as they need room to brown properly.
• Set them aside on a dish once they are browned.
• Do not wash out the frying pan; you'll need its residue later.
• Meanwhile, as you are browning the meat, make a soffritto by hand or, to make things easier, in a mechanical chopper.
• For mine, I used a few carrots and parnsips, left over from a previous pot roast, two habañero chiles, and a lone Yukon Gold potato. Chop fine.
• Cut up a few onions and, if you have celery, a few stalks.
• Lay the onion and celery pieces on the bottom of the aforementioned oven-safe cookware. I used two round Corningware dishes, the classic sort with see-through glass lids.
• Disperse half the soffritto over the onion and celery pieces.
• Add fresh herbs as desired. My preference is to foreground one herb, rather than use a bunch together. And I also try to use fresh ones. In this case, I used the leftover rosemary from a recent chicken roasting. I placed two stems in each pot.
• Array the browned pieces of meat over top of the onion-celery-and-soffritto base.
• Disperse the rest of the soffritto over top of the meat.
• Wedge sliced mushrooms in the space between the pieces of meat and the edge of the dishes and then add the remainder over top of the meat, leaving enough room to add liquid without spilling over the edges.
• Turn the frying pan back on and deglaze it with red wine.
• Pour the contents of the pan over everything, making sure to use an equal amount of liquid in each dish if you are using more than one.
• If there's still room for a little liquid, you can add a bit more to the frying pan and heat that, then pour that over top as well.
• Cover the dish or dishes and place in the oven, which will be pre-heated by now.
• Cook for several hours, until at least half of the liquid has cooked off and the pieces of meat fall apart easily at the prodding of a fork.
• While the meat is in the oven, you should make its carbohydrate complement. In my case, I cooked farfalle -- "bow-tie" pasta -- until al dente, then tossed them in a bowl with a little olive oil. I also grated pecorino romano cheese to sprinkle over the cooked pasta, since parmesan, real or virtual, wouldn't be strong enough to stand out against the spicy pot roast.
• Serve, ideally, with a robust red wine or mineral water.
I ended up taking the dishes out a little prematurely tonight, due to collective hunger, but the meat was already very good. I put the dishes back in a while longer and made sure to get every drop of the liquid left on the plate after finishing the not-quite-tender meat. Mmmmmm.

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12 comments or Leave a comment
xxxpunkxgrrlxxx From: xxxpunkxgrrlxxx Date: February 13th, 2007 03:47 am (UTC) (LINK TO SPECIFIC ENTRY)
i haven't eaten meat in nearly eight years, but that sounds good.
cbertsch From: cbertsch Date: February 13th, 2007 03:51 am (UTC) (LINK TO SPECIFIC ENTRY)
It could be done with eggplant, I bet. You'd have to salt the eggplant slices first and let them "sweat" before browning, but I'm sure the end result would be very tasty. Cooking time would be a little shorter.
xxxpunkxgrrlxxx From: xxxpunkxgrrlxxx Date: February 13th, 2007 03:58 am (UTC) (LINK TO SPECIFIC ENTRY)
unfortunately i don't much care for eggplant :/ maybe tofu?
cbertsch From: cbertsch Date: February 13th, 2007 05:02 am (UTC) (LINK TO SPECIFIC ENTRY)
Sure. I'd cook it at a higher heat for a shorter time then. Say, 375 degrees Fahreheit for 30 minutes or so.
From: ex_benlinus Date: February 13th, 2007 06:17 am (UTC) (LINK TO SPECIFIC ENTRY)
God Hell Damnit I love a good recipe for meat.
cbertsch From: cbertsch Date: February 13th, 2007 12:46 pm (UTC) (LINK TO SPECIFIC ENTRY)
Pretty basic. But the addition of the habañeros and parsnips gives it a somewhat out-of-the-ordinary slant. It really is tasty.
celebrian_3 From: celebrian_3 Date: February 13th, 2007 04:26 pm (UTC) (LINK TO SPECIFIC ENTRY)
it's funny to read about this so shortly after your spouse's rendition of her pie baking experience. you're so systematic and explanatory, and she's so throw-it-together-it'll-be-good-but-i'll-never-remember-exactly-how-i-made-it.

cbertsch From: cbertsch Date: February 13th, 2007 11:13 pm (UTC) (LINK TO SPECIFIC ENTRY)
True. But pie crust is also a mater of feel and therfore talent than my kind of cooking. The ingredients in pie are simple. It's how they're worked together that matters.
_luaineach From: _luaineach Date: February 13th, 2007 05:01 pm (UTC) (LINK TO SPECIFIC ENTRY)
Mmmm. Sounds delicious. I think I have three chuck roasts (I am a sale stocker-upper) in the freezer, so I'll probably try this later this week. Although I think I will go with brocolli and/or kale with the romano instead of a flour product as my "carbohydrate compliment". :)

You should make a "recipes" tag, as my other friends conveniently do, because there was something else you posted the recipe for that I wanted to make but never got around to and now I can't remember what it was! Or, I suppose, I should get in the better habit of marking entries like these as "memories" so I don't have to go searching all around for them.
cbertsch From: cbertsch Date: February 13th, 2007 11:15 pm (UTC) (LINK TO SPECIFIC ENTRY)
Kim didn't eat the noodles. Kale sounds good. Or maybe Swiss chard.

I think the other recipes are under the "food" tag. I'll go through and retag them as "recipe" soon.

Happy eating!
_luaineach From: _luaineach Date: February 14th, 2007 12:34 am (UTC) (LINK TO SPECIFIC ENTRY)
Oh, yeah, duh. "food" tag would, indeed, lead to food now wouldn't it. I guess I didn't see a tag at all on this one.
_luaineach From: _luaineach Date: February 14th, 2007 12:35 am (UTC) (LINK TO SPECIFIC ENTRY)
guess I didn't see a tag at all on this one.

Because I was looking in the wrong place. But, considering I spiked a fever and started puking a short time later, I will just assume I was not quite all there. :)
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