It is a common occurance in our home to cook a Roast Beast for Christmas, personally I prefer Turkey, as if you have read this blog you know I dont' like meat in general. But I do love the sight and smell of Roast Beef (and I love to eat the Yorkshire Pudding..look on a previous blog for the recipe). And when my children were little we called it Roast Beast (thank you Dr.Suess).
The Grinch: And they'll feast, feast, feast, feast. They'll eat their Who-Pudding and rare Who-Roast Beast.
I do like to cook a roast beef, pot roast, etc. And we have already covered Roast Beef and Yorkshire Pudding previously. So we will cook Pot Roast..Beef Edition.
Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish.
Tougher cuts such as chuck steak, Boneless chuck roast, and 7-bone pot roast are popular joints of this technique. While they are unsuitable for oven roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising. As with all braises, slow cooking tenderizes, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat.
Pot roast in North America (also known as "Yankee pot roast") is often served with carrots and/or potatoes as well as other vegetables such as onions simmered in the cooking liquid.
Sauerbraten is a popular variety of pot roast in Germany.
Pot Roast is yummy because you throw it together in a pan and cook it for hours...making the house smell delicious..and it is a one pot meal...meat veggies potatoes all in one pot.
Pot Roast
It requires slow cooking over low heat to ensure tender, flavorful meat. Pot roasts typically use the tougher cuts of beef – a chuck roast or shoulder roast – which have the most flavor.
Preheat the oven to 350 degrees F.
Season the roast on all sides with salt and pepper.
In a Dutch oven** over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.
**Definition: A Dutch oven is a heavy cooking pot with a tightly fitting lid that is good for braising. Dutch ovens are also excellent for making soups and stews. A Dutch oven can be used either on the stovetop or in the oven, and they're usually made of cast iron. Cast iron Dutch ovens need to be seasoned before using, like other cast iron cookware. Because they can withstand extremely high heat, cast iron Dutch ovens can also be used for deep-frying. Some Dutch ovens have an enamel coating over the cast iron, which makes them easier to clean than plain cast iron, and there's no worry about rust. Note that cast iron is a poor conductor of heat, so it takes a long time to get hot, but it retains that heat for a long time. That's what makes Dutch ovens ideal for braising meat.
Wine Suggestion for This Recipe
Merlot..Jammy, earthy red wine
Sunday Pot Roast
Preheat the oven to 325 degrees F.
Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.
Pot Roast Carbonnade (for Doug)
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
I am not German..I don't eat Sauerbraten..but I am assured this recipe is authentic...gutes Essen
Sauerbraten Recipe
Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day.
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours.
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade.
Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.
Helpful Hints
Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, and red cabbage. This classic, but easy, recipe requires advance planning and time (3 days!), but it has a flavor and aroma that is incredible.Don't hesitate to adjust the amount of gingersnap cookies to give the sauce your preferred consistency. The flavorful gingersnap cookies are used as the thickener, not flour, so you don't run the risk of having a pasty sauce.
You can use a half bottle of dry red wine in the marinade. Instead of juniper barries, use 2 shots of very dry gin, Bombay Sapphire is a good choice. Also add a half tsp of whole cloves, warmed to near simmer but did not boil.
Sauerbraten
In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
and a way easy cheat....crock pot roast
Campbell’s Soup Pot Roast
- 2 cans Campbell’s Cream of Mushroom Soup
- 2 cans Campbell’s Cream of Celery Soup
- 2 envelopes Lipton onion soup mix
- 1 pot roast (use whatever cut of meat that is your favorite or on sale)
Pot Roast Pastitsio
Preheat oven to 375 degrees F.
In a heavy saucepan over medium-low heat, melt butter. Whisk in flour and cook, whisking, 3 minutes. Whisk in milk and bring the sauce to a simmer. Simmer sauce, stirring, about 8 minutes. In a bowl, whisk eggs and add 1 cup sauce in a steady stream, whisking constantly to keep the eggs from cooking. Whisk egg mixture into remaining sauce and stir in dill, nutmeg, and salt and pepper. Keep dill sauce warm and its surface covered with plastic wrap. In a pot of boiling salted water, cook penne until al dente. Rinse penne in colander and drain well. In a large bowl, stir together pot roast meat, beef broth, and gravy. In a buttered shallow 7 by-11-inch baking dish, place half of pasta evenly over the bottom. Top with 1/3 of the reserved sauce and then spread beef mixture evenly on top of the sauce. Top evenly with remaining pasta and pour the remaining sauce over the pasta. (Pour the sauce slowly to keep from overflowing and to allow it to sink in.) Bake in middle of oven until set, about 40 minutes. Sprinkle cheese over the pastitsio during the last 20 minutes of baking.
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