Recipe: Pot Roast with Oven Roasted Potatoes

In our house we have a goal of one home-cooked meal a week. Careful planning allows us to extend this one meal into two or more. One good base dish to start with is a traditional pot roast.
 

 

What makes a traditional pot roast so special? Its ability to be used in so many dishes. The first night serve pot roast as the main course. Leftovers can be shredded and used in wraps, stews, or chili. My favorite next day use? Beef Stroganoff.
 

5 Dot Ranch Beef Brisket Pot Roast

• 3- to 4- lb chuck roast or brisket
• Coarse salt and pepper
• 2 Tablespoons (Tbsp) olive oil
• 8 medium carrots, chopped in thirds
• 3 medium onions, quartered for a total of 12 wedges
• 1 pound crimini mushrooms, approximately 20 to 24, or 4 portabella mushroom tops
• 1 Tablespoon (Tbsp) cornstarch*
• If preparing in a slow cooker, 2 Tablespoons (Tbsp) water
• If preparing in the oven, 2 cups water
• 2 Tablespoons (Tbsp) Worcestershire sauce*
• 1/4 cup red wine

*To make this meal Passover friendly, you'll need to replace the cornstarch and the Worcestershire sauce. Here are the acceptable substitutions: for the cornstarch, 1 Tablespoon potato starch or ground Passover Matzoh (make sure the box says Kosher for Passover); for the Worcestershire sauce, 2 Tablespoons brewed coffee and 1/4 tsp sugar.
 
If cooking in the oven, preheat the oven to 350°F. If cooking in a slow cooker, dissolve the cornstarch in 2 Tablespoons of water and add to the slow cooker. Place carrots and onions in the bottom of the cooker.

1. Sprinkle salt and pepper all over the roast. If adding other spices to your rub remember that the long cooking time will amplify the flavor; a little goes a long way. Heat olive oil in a thick-bottomed pot over medium-high heat. When the oil is warm, sear your roast. Do not move your roast while browning a side.
2. Once all sides of your roast are brown, place on top of the carrots and onions in the slow cooker, or if cooking in the oven, temporarily remove the roast to a plate.
3. If cooking in the oven, dissolve cornstarch in 2 cups of water and add to the pot you just used to brown the roast. Place carrots and onions in the bottom of the pot, and place roast on top of the carrots and onions.
4. Drizzle Worcestershire sauce and red wine over the roast. Stick roast with oven safe meat thermometer, and top with mushrooms.
5. Cook.
   • If cooking in a slow cooker, cover your slow cooker and specify either high or low heat and set your timer accordingly: 6 hours on high and 10 hours on low.
   • If cooking in the oven, cover your pot (make sure it's oven safe and that the lid closes tightly) and place in your oven. For 15 minutes keep the oven at 350°F, then drop it to 300°F for the remaining time. (A good rule of thumb for a medium roast is one hour per pound. 2 hours and 45 minutes for a 3 lb roast or 3 hours and 45 minutes for a 4 lb roast. If you want a rarer roast, reduce time by 30 minutes.)

When your roast is done (check meat thermometer to see if it's at least 140 for rare or 170 for well done), remove to a cutting board. Cover with foil and let rest for 10 to 15 minutes. While the roast is resting, remove vegetables from the pot to a serving dish. Cover and keep warm. Pour the pan juices into a gravy boat for serving. If you want a more traditional gravy, mix three to four Tablespoons of flour with a cup of water until smooth. Heat the pan over medium heat until the juices begin boiling. Slowly add the flour until well combined and pour into a gravy boat to serve.
 

Oven-roasted Yellow, Red, and Purple Potatoes

• 20 yellow, red, and purple potatoes, chopped in half
• Coarse salt and pepper
• 2 Tablespoons (Tbsp) olive oil

Preheat the oven to 475°F. Place potatoes in an 8-inch square baker. Grind salt and pepper over potatoes. Drizzle with olive oil. Cover with foil and place in oven. Cook for 30 minutes or until fork tender. Transfer to serving bowl, and serve immediately.
 

What's your favorite go to dish?
 

Bon Appetit!

Eden

 

Credits: All layouts designed by and images taken by Eden Hensley Silverstein for The Road to the Good Life.