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Pot Roast for Dummies



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“MY BEST TASTING POT ROAST”

Nothing smells as good as pot roast cooking on your stove!  I have worked out a VERY easy recipe which is consistently good and I invite you to try it.

THE MEAT:I personally think a bone- in roast, AKA a “7 blade” roast, (so named for the shape of the large bone) produces the best flavor, and that is due to its typically high fat content. Fat IS the source of meat flavor, so don’t be afraid to choose on that basis; when it’s all cooked down it is very easy to spoon off any fat you deem excessive.I always cook this in a heavy cast iron porcelain fry pan with a lid. I got mine from the Le Creuset outlet store here in SC. It must weigh 6-7 pounds, but I love all that weight. I prefer to cook on the stove because it is so much easier to check on things while they’re cooking, plus you get to stick your face in all that delicious aroma!

OK, salt the roast and sear it good on both sides.

THE OTHER INGREDIENTS: I add small packages of onions, peppers, celery, carrots and mushrooms already packaged by my local Publix. Veggies will sweat as they cook, so watch how your pot fills up and adjust the quantities accordingly. Add 1 cup of water to get things moving. Now, here is my absolute FAVORITE ingredient;  I package of Lipton “Garlic & Herb” soup mix sprinkled over the pot. This stuff gives a killer flavor to the mix! Bring it to a rolling boil and then simmer on low (covered) for at least 2 hours, checking your water level every so often and stirring things up.

 TOWARD THE END: Any 4-7 pound roast will be cooked in 2 hours, but you’re not ready to serve it yet. Remove the roast and place it on a cutting board. Slice it up into bite sized pieces, removing the bones and  any fat you feel guilty about (?), then put the meat back in the pot. Add I can of diced tomatoes (I Iike the variety that has garlic and other flavors already in the can) and simmer for another hour. All this extra cook time will meld the flavors and insure that every bite of meat is tender.

 FINAL PREPARATIONS: At this point everything’s looking “stewy” and the aroma in your whole house is incredible. There will be some fat floating on top of the pot, so now’s the time to get it out if you need to. Taste for saltiness; you should need a couple of teaspoons, but you decide. Thicken the liquid with flour of arrowroot, bring to another boil and then turn off the heat.  Serve over rice or just by itself in a bowl- you’ll love it!

More about this author: Ches Smith

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