Help! Bought a roast, lost my cookbooks

S

skyastara

Well-known member
I had found my boxes of cookbooks but had not unpacked them yet as my bookshelf is not up yet. WELL someone moved my boxes around, now I can't find the right ones.

Meanwhile, I just bought a round rump roast and a bottle of shiraz/merlot to make a roast/pot roast. I also bought potatoes, turnips. rutabagas, beets and carrots to go in it.

My confidence has completely waned and I don't know what to do with these things lol. Brown the meat or not? I'd love to not bother but I think the flavour will be adversely affected- right?

Then deglaze with wine but how much? And if I don't brown the meat, do I just stick the wine in the roasting pan with the meat and cut up vegetables?

Again... how much wine? The roast is about 3.5 lbs and I'm making lots of vegetables to go with it.

Thank you!

 
I adore pot roast. Here is the method I use

This is the only way I make pot roast; it is how my Mom made it, probably my Grandmother too. I make it in a large pot on TOP of the stove.

Dredge your roast in a little flour and brown on all sides in a large pot in some hot oil (just enough to brown the meat.) Pour off the rest of the oil if there is a lot at the end of browning. Now add veggies- all that you have. Then add a bay leaf or two, some thyme or oregano, (I also use Beau Monde or Herbs de Provence) pepper and a little salt. Pour about 1 cup wine and 2 cups beef broth (low sodium) over the top, put the cover on the pot and let simmer for several hours- 2-4.

At the end I generally thicken the juices to make a gravy- and I cook for a while longer to make certain the flour taste is cooked out.

Beets are not something I personally would put in a pot roast but then again, I have not tried it. I generally use carrots, potatoes, celery, mushrooms, onions, garlic and sometimes parsnips and green beans.

Some of you are most likely thinking that the veggies would get too "done" simmering with the meat for so long and yes, they do- but the flavor and combo of the veggies and meat that just falls apart that is so very appealing.

 
This is definitely going on my list as Winter Weekend Lunch #1. Some questions..

...from a pot-roast novice. (Even though I watched my mom make it and ADORE it.) smileys/smile.gif

Veggies--cut up or whole, when you add them, at the beginning? (Garlic--whole?)

Does it matter whether you use olive oil or veg. oil to brown the meat?

Thanks! Yum!

 
Hi Erin- some answers

I generally cut onions in half (peeled of course), potatoes too (unpeeled) unless they are smallish red potatoes then I leave them whole. I cut stalks of celery and peeled carrots in half or large chunks, garlic stays whole. Most often, if I use mushrooms or green beans, I put them in about 30 minutes from eating time.

Use the type of oil you like best for browning- doesn't really matter in this dish. I usually use Canola just because it doesn't smoke as fast as olive oil.

 
Excellent; thanks for your help, Cathy! smileys/smile.gif

 
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