Thursday, March 28, 2013

Untested Pot Roast Recipes

No, I have not tried any of these recipes, yet. There are two reasons for that: 
1. The Mr. always takes charge in the kitchen when there is any kind of meat to be roasted. I'm perfectly capable at cooking a roast (Or really anything in the oven for that matter, especially baked goods...grilling is a totally different story - I don't even know how to turn on or light a grill. But I digress.) so I don't know why he insists on me taking the back seat when it comes to a roast. Maybe it's the manliness of a 3.5 lb slab of meat? Regardless, he does a terrific job. I just don't know what exactly he does.
And 2. I just stumbled upon these recipes (which have been ripped out of the Dec 11/Jan 12 issue of Ladies Home Journal in an article called "Try a Little Tenderness") a few minutes ago while doing some office work here at the farm. I haven't had time to lock the Mr. out of the house while I test one out.

So without further ado here are some pot roast recipes for us all to try. If you get a change to test any of them out, please let us all know what you think. I'll do the same!

Beef Roast with Potatoes and Carrots

 Beef Roast with Potatoes and Carrots

You'll need a rib or sirloin cut -- a splurge, but perfect for a special meal.
1. Heat oven to 350 degrees F. (or 425 degrees F. for tenderloin or sirloin). Tie a 5-pound rib roast with kitchen twine if boneless or not compact. Rub roast with 1 tablespoon light brown sugar, 1/2 teaspoon dried thyme, 2 cloves minced garlic, 2 teaspoons kosher salt and 2 teaspoons pepper; place on a rack in a roasting pan. Add cut potatoes and carrots tossed in olive oil to the pan.
2. Roast until meat thermometer registers 5 to 10 degrees below desired doneness (140 degrees F. for medium rare), about 2 1/2 hours (45 minutes for tenderloin or sirloin). Allow to rest 15 minutes before serving.
Serves 4 to 6

Chipotle Pot Roast with Sweet Potatoes

Chipotle Pot Roast with Sweet Potatoes

Use a chuck or round roast for our slightly spicy take on the traditional recipe.
1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
2. Add 3 peeled and cut sweet potatoes and 1 onion cut into wedges to pan. Stir together 1 minced chipotle pepper, 1 tablespoon adobo from chipotle in adobo, 1 teaspoon ground cinnamon, 2 tablespoons honey or maple syrup, and 3/4 cup beef broth and pour over meat and vegetables. Cover and roast in oven until beef is fork-tender, 3 to 3 1/2 hours.
Serves 4 to 6
A covered heavy-bottom Dutch oven is ideal for pot roast.

Classic Pot Roast with Vegetables

 Classic Pot Roast with Vegetables

Like your mom used to make on Sundays, only more tender.
1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
2. Add 6 small quartered potatoes, 2 ribs cut celery, 3 cut carrots, 1 large onion diced, 2 bay leaves, 2 tablespoons Worcestershire sauce, and 1/2 cup beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3 1/2 hours.
Serves 4 to 6
For a smaller roast, you can also use a covered heavy-bottom casserole.

Pot Roast with Tomatoes and Chickpeas

 Pot Roast with Tomatoes and Chickpeas

Use a chuck or round roast for this Mediterranean-flavored meal.
1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
2. Stir together one 28-ounce can whole tomatoes with juice, one 15.5-ounce can drained chickpeas, 3 cloves minced garlic, 1 diced onion, 1 tablespoon ground cumin, 2 teaspoons ground coriander, and zest of 1/2 an orange. Add to Dutch oven with meat. Cover and roast in oven until beef is fork-tender, about 3 to 3 1/2 hours.
Serves 4 to 6
If you use a roasting pan for pot roast, make sure you cover it tightly with foil.


Tips and Tricks:

Sear Delight

Browning your meat before you braise it not only makes the finished dish more beautiful, it's also essential for adding texture and more intense flavor (chefs call this the Maillard reaction). Well-browned beef should be a rich mahogany color. Here's how to do it right.
1. Pat the meat dry with paper towels (oil and moisture don't like each other), then season with salt. (Add pepper and spices after browning because they can burn.)
2. Get a pan very hot (you can sear the meat in the Dutch oven you'll braise it in or use a separate skillet), then add a little oil and the meat.
3. Don't move the meat until it's well browned on that side, about 2 or 3 minutes. It will move easily when you pick it up with tongs; turn it over and repeat.
4. Be sure to brown the edges, even if it means holding the meat with tongs while it cooks.

Two Ways to Cook a Roast

Braising
Also called pot-roasting, this moist-heat cooking method is best for less tender cuts of beef like chuck and round.

1. Pat beef dry and brown it on all sides in a small amount of canola oil over medium-high heat. Pour off the drippings.
2. Season beef with salt, pepper, and other flavors. Add vegetables and liquid and cover.
3. Cook at 325 degrees F. until beef is fork-tender, about 3 hours, and allow to rest 10 to 15 minutes before serving.

Roasting
With this dry-heat method you don't add liquid or cover the pan. Use it for tender cuts like rib, sirloin, or tenderloin.

1. Pat roast dry and season with salt and other flavors. Place on a rack in a shallow roasting pan.
2. Toss vegetables in a little olive oil and salt and arrange in pan around the roast.
3. Roast, uncovered, at 350 degrees F. for about 2 hours (425 degrees F. for about 45 minutes for tenderloin), until 5 to 10 degrees below desired doneness (140 degrees F. for medium rare).
4. Let roast stand, tented with foil, for 15 minutes before serving, allowing the meat to reach final temperature.




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