CathyZ, wanted to thank you for your pot roast *method* and comments. I made

M

marilynfl

Moderator
up a big pot last weekend and because you mentioned how the veggies tend to get overcooked (but tasteful), I adapted this comment. After two hours in the oven, I pulled out the meat, and strained everything else through a chinois, pressing down on the veggies to get all their flavor. Then I sautéed fresh onions, carrots and parsnips in some butter, deglazed with a bit more red wine, then added back the enriched earlier sauce, added some sautéed portabellas and put the roast back into the pot for another hour in the oven.

Holy Cow (not to take the main entree in vain, but) wow, that dish is a winner. We had it two nights in a row and I've just portioned off 4 more containers for the freezer.

All in all, I used:

3.5 pound pot roast (boneless, but very veiny with fat)

1 lb organic carrots

1 lb parsnips

4 large Spanish onions

1 lb portabello mushrooms

1 box organic beef broth

1/3 bottle of red wine

butter & oil for sautéing

4 fresh sprigs of rosemary

a bunch of sprigs of fresh thyme

A couple squeezes of tomato paste (ala tube)

lots of black pepper

Italian parsley

Thickened at the end with butter/flour paste. One day I will remember the french term for that method.

Served with mashed potatoes, creamed corn, lemony crushed kale greens topped with broccoli salad. Oh, and thick slabs of grilled Tuscan bread.

THANKS...and another THANKS for your comments.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=27274

 
Cheryl's Broccoli Salad from People mag, Holiday food issue

I only had one large stalk of organic broccoli left, so I cut down on this recipe, but it's very tasty and is delicious served atop lemony kale.

1/3 C mayo
1/3 C sour cream
4 TBL cider vinegar
1 TBL brown sugar
1/4 tsp white pepper (optional)
1 large head broccoli, trimmed
5-6 oz Dubliner cheddar cheese, crumbled
1/2 C golden raisins
1/3 C toasted sunflower seeds
1/3 C dried cranberries

**1/2 small red onion, finely chopped (I DID NOT USE THIS)

Mix dressing
Peel stem of broccoli, finely chop florets and stems and add dressing and other ingredients. Chill.

 
Good job Marilyn! So happy you had such a wonderful success.

Beurre manié is the term you are looking for I think.

Your dinner sounds like it was fabulous. Nothing I love more than a good pot roast dinner.

 
Oh, welcome to Florida Ang! Snowbird is the best way to go. You'll

get the best of both worlds.

 
Beurre Mani

Beurre Manié: A paste made by mixing equal quantities of butter and flour. It is stirred into stock or sauce at the end of the cooking to aid thickening.

 
Thanks Marilyn, I knew I had just read it somewhere. I wanted to make a pot roast this week.

I have been using a similar recipe that I saw in the Penzy's catalog. The part of it I like is slicing a bottom round roast into thick steaks, browning them well and then proceeding. Somehow this comes out well and no shredding while carving.

 
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