Tuesday, February 19, 2013

Pot Roast








   

This dish was created using the recipe given in pioneer woman pot roast with some modifications.  It turned out to be so tasty, that we made this again when we had a family gathering.

Ingredients

1.   Chuck pork meat- 1 pound
2.   Onions, white - 3
3.   Carrots, medium -5
4.   Garlic cloves - 7-8
5.   Beef broth or red wine - 1 cup
6.   Rosemary, Thyme - 1 tspsn (dried)
7. Salt to taste
8. Pepper to taste

Method

1.   Pick a nicely marbled piece of meat. Slice the meat into 1 inch thick pieces, and generously salt and pepper the chuck roast
2.   Now cut each garlic into 1-2 pieces, and press them into each meat slice (see pic)
3.   Cut the onion into 3 pieces, and the carrots into 2 inch slices.
4.   Heat some oil in a pan, and brown the onion pieces, followed by the carrot slices. Scoop them out.
5.   To this oil, add each meat slices, and sear it for 1-2 minutes on all sides until it is brown on all sides. Remove the meat piece. Do not discard the remnants in the pan, we are going to use it. With the burner still on add beef broth, and deglaze the pan, scraping the bottom to get all the flavor out from the pan. Keep aside
6.   Now in a tall vessel, add beef broth, the meat slice, the flavor liquid from the pan, onion and carrots.
Add in the rosemary, thyme,
7.   Keep the oven flame to medium heat, and let this cook for 3-4 hours. Make sure you have enough broth in the vessel to cook this through and through
















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