Sunday, October 2, 2011

Autumn Pot Roast

Even though it wasn't really cool enough today to have my oven on, I was craving a nice Sunday Pot Roast.  Mr. G was due back home from the Big Bear Troutfest, and I thought there would be hungry kids coming in and out too.  Turns out, the roast was done about 6 and no one was here but me.  As they returned home, one by one, they piled their plates high with this yummy comfort food.  The way I cook pot roast, comes from my Mom, who is the best cook I know!  She always made the best roasts.  And the smell that would greet you when walking into our house was amazing.  It makes me feel warm and fuzzy to this day.  Today, when I cooked my roast, I started it on the stove top, but then finished it off in the oven, the way The Pioneer Woman does.  I really liked doing it this way.  Turns out Ree, learned to cook from my mother too.  Or, someone who cooked homestyle meals much the way my Mom did.  So much of what The Pioneer Woman cooks, is very like the cooking my family grew up on.  Let's get started.  I purchased a chuck roast from Sam's that was a bit over 5 pounds.  My largest Le Creuset Dutch Oven was the perfect fit.  First, get your pot screaming hot, and drizzle olive oil a couple times around pan.  Drop your quartered onions into pan, turning as they begin to carmelize.
Remove when well browned, and drop your carrots into pan, turning as they brown. 
While these are browning, season beef.  I used sea salt, cracked pepper, garlic powder and smoked paprika.  I love smoked paprika, by the way.   Rub into both sides. 
  If necessary, add a little more oil, and let heat up again before dropping meat down into pan.  Sprinkle flour on one side before dropping it into hot pan  Then dust other side with flour.
 Sear on high heat, both sides, creating a nice brown crust on meat.
When both sides are browned, remove from pan, and deglaze pan, removing all of the browned bits on bottom of pan, with beef broth.  I used two cans for this size of roast.  Then replace meat into pan, with carrots and onions on top.  Usually I add new potatoes to my roast too, but this time I did not.
Put lid on pan, and place into a preheated oven at 250-275 degrees.  For a roast this size, cook for several hours.  I cooked mine from 1-6. 
I peeled potatoes, and cooked them on the stovetop, later mashing them in buttermilk, with generous heaps of butter, and salt and pepper.
This meal was delicous.  Comfort food at it's best.  If my family had come home to join me, I would have made a green salad.  But being in a big hurry to eat, I just added some cut up watermelon to my plate, and dug right in.

One by one they followed their nose through the back door to make their way to the stovetop of food.   Each piling their plate high with the first Autumn comfort food of the season!
Before I leave tonight, I wanted to share this tip.  Many of you may already do this.   Pour your leftover wine into ice cube trays to use this for dishes you would add wine to later.  I poured them into a ziplock bag after they had frozen solid, for easy storage.  I use red wine in cooking soups and stews and this is a great way to have it on hand.

Bon Appetit!

31 comments:

Tammy said...

Yummy!!!!!!!!! I'll be over tomorrow for left overs..... If there are any. =)

Holly said...

I made Ree's pot roast last month and my husband and I already want another one. The smells are amazing. No one should fear the pot roast!!! I've been making soups lately and then freezing them in serving sizes in freezer bags for my lunches. Love the cooking smells around the house.

Kerri said...

We love roast, potatoes and carrots over here...I usually do mine in the crockpot. Next time...I'm trying your way! Yum!

Janene said...

I think I just drooled on my keyboard! I am going to have to try this roast...it looks delicious!
It is going to be rainy and cold today in my part of Ohio, so what better way to end a cold, dreary day than with a nice plate of comfort food.
Have a great week!

Debbiedoo's blogging and blabbing said...

I was craving a roast yesterday too, I made a pork one..yours looks delish!

Janna said...

There must be something in the air (in spite of 80 degree weather) because I've got PW pot roast on my meal plan this week! I thing your idea for saving wine is AWESOME!!! Gonna try that for sure.

Savvy Seasons said...

There is nothing I love more than Autumn dishes....YUM! Warm, savory, comfort food, DELISH! I think your tip on having wine frozen for accessibility is a great idea, never thought of that before. It is 6:30am and now I am hungry after viewing your photos. ;) Thanks for sharing! XO ~Liz

❀❀❀Ðαωᾔ❀❀❀ said...

Looks delicious, did you cook it in the 2 cans of broth as your liquid? Everyone is making Fall comfort food right now, and it all makes me hungry. I haven't been cooking with hubby out of town.

Elaine @ Sunny Simple Life said...

Yumm!!! Yeah it is supposed to rain this week. I have the same pan. Don't ya just love them???

Naomi said...

Leftover wine? I don't understand - PLEASE explain!

Linda said...

Looks yummy!! But you have leftover wine??? That never happens in our house!!

bj said...

Ummmm...this sounds so so good. I LOVE the idea of doing it all on top and then into the oven. I've made several PW recipes and they are all good. :))
xo bj

Pat @ Mille Fiori Favoriti said...

MMMMmmm your pot roast looks so delicious, Kris! I like the weay your camelized the onionsand carrots that roast along with it. I've watched the Pioneer Woman cooking show a few times --she is really cute and her ranch kitchen is spectacular!

Erika said...

This was insanely delicious!

Whosyergurl said...

LEFT OVER WINE?

WHAT IS THAT? ;-)
xo, Cheryl

Mommyblogger said...

This looks soooo good!!! Thanks for sharing the recipe!!

Shenita @ Embellishments by SLR said...

Oh my gosh, Kris! This pot roast looks wonderful!! I can almost smell it thru my computer! LOL! Thanks for leaving such sweet comments on my post this morning. It was an honor to put it up!! God bless you!!!

Maryrose said...

Love pot roast...looks yummy!! Great idea about the wine too!!

All That Glitters said...

Man, that looks good! I'm coming over to your house!

Genn said...

Oh that was THE BEST breakfast?/lunch I might have ever had!!!!!!!
Thanks for feeding us all and watching Hannah this morning!
I can't wait to try this pot roast. Maybe I will do it this weekend if it is rainy. Will you be around? What if I need help?

Oh and how come you have never shared that trick about the wine cubes with me before??!! I am totally doing that tonight.
ummmm, would it be wrong to just use them as snacks? ;)

deb said...

pot roast is my fav meal!!!!!!! I usually do mine on top of the stove but after I saw Ree do it this way I guess I will have to try it huh!!!! GREAT tip about the wine cubes!!!!!!!!
first cool day Im making pot roast!!!!!!!!!!

Jann Olson said...

Hi Kris,
Wow does this ever look delicious! I have gotten lazy. Anymore I just throw my roast in the crockpot. Sure I add fresh herbs and sometimes I poke holes with the end of a wooden spoon and put whole cloves into the roast. They are always good, but this crusty roast looks so yummy. I have heard of cooking it slow like that, but have yet to try it. On my to do list for sure now. Thanks for sharing!

by Teresa said...

OK, that did it, chuck roast will be on the shopping list. I watched PW on her cooking show on Saturday on FOOD network and hubby and I both go... ok, we're browning our veggies next time!! We just put them in to cook and have never browned them.
((hugs)), Teresa :-)

Nicolle said...

I love a pot roast, and we also get our meat from Sam's. They have the best cuts for roast. I really, really wish I had a Le Creuset. My sister in law has a collection, and I just drooled over them when I visited her last. I actually make my roast in an electric skillet now, and it's the most tender roast ever. Yours looks SO GOOD!

Linda said...

OH that looks SO good, Kris! You are quite the cook!!

Anne Fannie said...

Hi Kris, your pot roast looks so good!! I bet it was delicious!!
Yum! Thanks for sharing the recipe!
Ann

Pam said...

I have a sudden craving for pot roast - yours looks wonderful Kris. Great tip about freezing the wine.

Gloria said...

Love this plate Kris and I find specially tasty the onions!!! gloria

Pammy Sue said...

Wow. Wow. Wow. Just Wow. I want it now! My mom makes her pot roast in the oven too.

Angela said...

Yummy! One of my favorite meals! Always makes the house smell good too! :)

Joseph said...

The best pot roast I ever had. To make it a little healthier, I cooked it all day on low and then refrigerated it. The next day I was able to peel off over a 1 layer of beef fat that had hardened on the top and reheat the pot roast in the oven.


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