Friday, 25 January 2013

The Worlds Best Pot Roast (the secret is a little Balsamic Vinegar)


I didn't grow up eating pot roast.  We didn't eat tons of beef when I was a kid.  Maybe because it was too expensive on a single moms budget, maybe it was too time consuming, or maybe because my moms recipe lexicon of 7, one for every day of the week, was full....I don't mean to take a stab at my mom....she is a great mom, but she just wasn't and isn't a very adventurous cook.  She kinda sticks with the few things that she is really good at.

It wasn't until she married my wonderful step-dad, who is a real 'meat'n'taters' farm boy, that she made a point of bringing into rotation some classic beef dishes.  Gone was the 'tuna pie' of my childhood and in was pot roast. I was introduced to pot roast for the first time (unless I had it as a child and don't remember) during a visit and have always sworn I needed to to start making it. (What a great way to use a cheaper cut of meat!!)

With so many of the ingredients of a pot roast being the same as beef stew there is always the possibility of it tasting like a cheap watered down version so I really looked at other recipes to see how people deviate. There are some horrible looking ones out there and I have come to the conclusion that Americans will find any excuse to put  'Merican Cheese on something.....anything!!.  Don't start looking smug Canadians, I could share with you the recipe for 'Pot Roast Poutine'........no I'm not kidding.....(unfortunately it actually sounds kinda good)

Instead I will share my own, a soon to be classic!

3 lbs beef chuck/pot roast, boneless  *preferably grass fed*
salt and pepper
2 tbsp olive oil
2 onions, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves
4 cloves garlic, chopped
1 cup red wine
1/3 cup good balsamic vinegar
2 cups homemade beef stock

Generous salt and pepper the outside of the roast.  Heat the oil in a large skillet and once hot, sear the roast on all sides - a couple of minutes on each side.

Remove from pan and place in the bowl of a slow cooker.  Add in the onions, garlic, herbs, red wine, stock and vinegar.

Cook on low over night or all day, approx 12 hours.

Simple eh?  Now most people add potatoes and carrots to their pot roast.  I don't but that is because I am not a fan of squishy carrots.  What I recommend doing is roasting them separately.  This brings out the sweet of the vegetables which is a really nice contrast to the slight acid of the balsamic in the roast.

1 comment:

Adi said...

Thank you for posting this recipe. I can't wait to try this version. I never considered roasting the carrots and potatoes separately, but that makes a whole lot of sense.