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Converted from paper version of the Broad Ripple Gazette (v07n03)
Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
posted: Feb. 05, 2010

Recipes Then and Now header

I do apologize to you, my readers, but I am late again in getting my article ready for this issue. So I will run another repeat from the first year of my writing career. It is a good one so do try it and enjoy!

There are few things that bring to mind "Mom's home cooking" better than Pot Roast with potatoes, carrots and lots of flavorful gravy. I have been experimenting with different recipes from several sources and I think I have it narrowed down to what I liked about my mother's pot roast. I have tried the pressure cooker with good results and the crock pot, too, but for the best old-time flavor and aroma use the stove top or oven. Some very good pot roast can be made with the recipe on the onion soup mix, but that is not quite right. I want to create the flavor myself, not dump it out of a package full of ingredients I can't pronounce.
Tradition will have you set the pot on the stovetop to cook. I like the oven, as it is a little clearer to say '325 degrees' than to say 'medium to low heat'. However, be sure to use a pot that has oven-proof handles and lids if it is going into the oven.
In my trials I have found that the best flavor comes from browning the roast well, then setting it to braise for several hours. If the browning is not done the meat will be gray and not as richly flavored. The process is quite simple. Place a small amount of oil in the bottom of the dutch oven or stock pot. Then heat over medium heat till the oil sizzles when you toss in a few drops of water. Now place the roast into the pot and let it get good and brown on the first side, then turn the roast over to brown the other side. You may also want to dredge the roast in flour before browning, as the browned flour will add another flavor dimension. I prefer not to use it, but you might like to try it.
The seasoning is important too. In Mom's kitchen salt and pepper were the standard - mostly salt and a little bit of pepper. That just isn't enough these days. Besides, today we have a dizzying array of seasonings from which to choose. My favorite for pot roast is 'English Prime Rib Rub' from Penzeys. I sprinkle on about ½ to 1 teaspoon on the top of the roast just before the onions go on.

Pot Roast Dinner

Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


4 to 6 pounds chuck roast
1 to 2 tablespoons flour (optional)
2 tablespoons oil
1 medium onion, sliced and separated into rings
4 to 6 small to medium potatoes, peeled and cut in half
6 to 8 medium carrots
Seasoning to taste
Water as needed, ½ to 1 ½ cups

Dredge the roast in the flour, if you are using it. Heat the oil in a Dutch oven or stock pot and brown the roast thoroughly on both sides.
Remove the roast and place in the bottom of the pan a rack or oven-safe trivet. Place the roast on the trivet to hold the meat so that it is not sitting in the liquid.
Sprinkle on the seasoning and top the meat with the rings of onion. Add only enough water to come ¼ the way up the sides of the roast - not too much as the roast will give plenty of its own juice. Cover the pot and place in the oven at 325 degrees.
Cook for 2 to 3 hours. Smaller roasts will take less time than larger ones. With about an hour to go, add the vegetables. Baste them with the pan juices to give them a good flavor.
When the potatoes are done, take everything out of the pot and make gravy with the pan juices. I mix together 4 tablespoons flour with ¼ cup water and then slowly pour into the pan while stirring. Add only as much as you need to make the gravy as thick as you like. Season the gravy with some salt and pepper and cook for a few minutes more.

Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Pot Roast Dinner - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan





Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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