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Posts Tagged ‘pot roast’

  1. Pot Roast Dinner

    October 20, 2011 by erinRD

    DSCF0041

    Adapted from Pioneer Woman

    I love making a big Sunday dinner. The boys watch the football games and I listen to them in the kitchen while making dinner. This is one of the reasons I love Fall so much. My Mom also made big Sunday dinners and so I feel like it’s kind of a tradition. She would make a lot of roast dinners – pot roast, beef roast, pork roast – sometimes lamb. This one hit the spot!

    Ingredients

    1 whole (2-3 pounds) chuck roast
    2-3 Tablespoons olive oil
    3 whole onions
    6 whole carrots
    3-4 turnips, cut
    salt to taste
    pepper to taste
    1 cup red wine
    2-3 cups low sodium beef stock
    3 sprigs fresh thyme, or more to taste
    3 sprigs fresh rosemary, or more to taste

    Mashed Potatoes
    6 potatoes
    ½ stick butter
    ½ cup half & half
    1 teaspoon Lawry’s seasoned salt
    pepper, to taste

    Directions

    1. Generously salt and pepper your chuck roast.

    2. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
    3. Cut two onions in half and cut the carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

    4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

    5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

    6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
    7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).

    8. Add in the onion, cut up turnips and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.


    9. Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours or until internal temperature is around 140°
    10. While the roast is cooking, make the mashed potatoes. Start a pot of water on the stove big enough to cover all of the potatoes. Wash the potatoes well and cut them into chunks. Throw them into the water and bring to a boil.
    11. Cook until soft (time will vary depending on how many potatoes and how small you cut them) around 20-30 minutes.
    12. Drain potato water and keep potatoes in the pot. Turn the heat on low and mash them until smooth.

    13. Add in your butter and half & half and mix until creamy. Add seasoned salt and pepper to taste. Dinner serves 8.

    Nutrition Notes

    Turnip is a root vegetable has one third the amount of calories as an equal amount of potatoes. Turnips provide an excellent source of vitamin C, fiber, folic acid, manganese, pantothenic acid, and copper.  They are also a very good source of thiamine, potassium, niacin, and magnesium.  In addition, they are a good source of vitamin B6 and E, folic acid, and riboflavin.

    Taste Test

    Delicious! Classic and one of those cook all day dinners that is so worth it when you get to eat it at the end of the day!

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  2. Pot Roast with Porcini Mushrooms

    April 13, 2011 by erinRD

    I made this for dinner when my parents and friend Jess came over. This was the best pot roast I’ve ever had! I didn’t even get a picture of it — it went that fast! Ok truthfully, I forgot but I needed to post this recipe for you guys anyway. It was just amazing!

    Pot Roast with Porcini Mushrooms
    Adapted from Giada De Laurentis

    1 (5-pound) boneless beef chuck roast
    Kosher salt and freshly ground black pepper
    1/4 cup olive oil, divided
    2 onions, chopped
    6 cloves garlic, crushed
    1 cup red wine, such as cabernet sauvignon or pinot noir
    1 (15-ounce) can low-sodium beef broth, plus extra, as needed
    1 ounce dried porcini mushrooms
    1 large sprig fresh rosemary, leaves removed and chopped
    6 sprigs fresh thyme, leaves removed and chopped
    3-4 carrots chopped

    Directions:
    1. Preheat the oven to 350 degrees F.
    2. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
    3. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes.


    4. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms.


    5. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed. Add in carrot with about 30 minutes remaining.
    6. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices.
    7. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
    8. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Serves 8.

    I served it with roasted asparagus and fingerling potatoes!

    Just so pretty!

    Nutrition Notes:  Porcini mushrooms are high in riboflavin and contain as much fiber as 1 medium tomato.  They are also a good source of niacin, pantothenate and copper. While medicinal mushrooms have been used in China and Japan for more than 3,000 years to boost immunity and fight diseases such as cancer, only in the last decade has their power begun to be recognized in the United States. A number of compounds in mushrooms have been found to stimulate the function of the immune system, inhibit tumor growth and boost intestinal flora.  Particularly, mushroom substances called terpenoids help kill bacteria and viruses and exert anti-inflammatory effects.

     

    Taste Test: Like I said before – the best pot roast I’ve ever had! Porcini mushrooms have an earthy and nutty flavor and have a concentrated flavor and mushroom aroma that is excellent in Risotto, soups, and some amazing sauces. So delicious!

    Enjoy!

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