Secrets to a Tasty Pot Roast

April 15, 2013

Oh, the lowly pot roast, relegated to the low shelf in the meat case. I cannot understand why it is so under rated when it has such great flavor, better than a pricey steak in my book. Some people complain that it is too dry or too chewy but if cooked with patience and slowly, it is tender as a cloud. Here are some tips on how to get pot roast on the top shelf again. This is comfort food at its best. Serve it with mashed potatoes, rice, noodles or polenta. I like to roast vegetables separately then add them to the roast just before serving. Pot roast is a beautiful thing!

1) Buy a good quality chuck roast with lots of marbling

2) Season it all over with coarse black pepper and fine sea salt

3) Use a heavy duty pan that holds the heat to brown the roast on all sides to help seal in the juices

4) Use some diced pancetta when browning the meat to add additional flavor.

5) Add a chopped onion and two cloves of garlic thinly sliced to the browning meat

6) Add some red wine mixed with a tablespoon or two of tomato paste after the meat is browned.

7) Cook covered over low heat until fork tender

8) Cook the day ahead and refrigerate the meat; skim the fat from the top that has congealed. Slice the meat while cold then add to pot with the cooking juices and reheat slowly

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