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Straight from the Oven POT ROAST.
(Previously posted in 2020) Perfect for these still cold days in Chicagoland
I brag about my cooking in my bio-description and then rarely post anything we cook. Mostly because I don't work from recipes anymore, at least not for the family, and only occasionally for company.
During the stay at home order we (WERE) digging in our freezers, and trying to use the 'oldest' items first. Hubby came up with a big beef roast for Easter dinner, and some chicken legs/thighs for me.
So, OUR Pot Roast, today---just with what we have from the freezer and pantry.
During the stay at home order we (WERE) digging in our freezers, and trying to use the 'oldest' items first. Hubby came up with a big beef roast for Easter dinner, and some chicken legs/thighs for me.
Why not use a recipe--especially now? Because, we have to be FLEXIBLE...so I have offered some alternatives as we go along here. I have done all of the suggestions at one time or another, so feel free to wing it, yourself.
Today, I used a 3# beef roast, the more marbled, the tastier it will be. Generously sprinkle meat with a garlic/pepper based steak seasoning-your choice. If you like it on a hamburger, it will be great on your roast.
2 tablespoons of Worcestershire sauce or one of your choice.
Deeply fork the roast all over, and season in a low pan. Dribble the Worcester or your favorite sauce on it, turn over and repeat the dry seasoning and sauce. Cover with foil and leave at room temp for 1-2 hours or in the fridge overnight.
3 onions cut in quarters
5-6 stalks of celery cut in hunks
Today, I used a 3# beef roast, the more marbled, the tastier it will be. Generously sprinkle meat with a garlic/pepper based steak seasoning-your choice. If you like it on a hamburger, it will be great on your roast.
2 tablespoons of Worcestershire sauce or one of your choice.
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| oldnewgreenredo |
Deeply fork the roast all over, and season in a low pan. Dribble the Worcester or your favorite sauce on it, turn over and repeat the dry seasoning and sauce. Cover with foil and leave at room temp for 1-2 hours or in the fridge overnight.
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| oldnewgreenredo |
This was a pretty long piece of meat, so I used my griddle with two burners working on HIGH.
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| oldnewgreenredo |
Definitely had a good sizzle going. Do every side until it is seared all over, even the edges.
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| oldnewgreenredo |
My favorite splatter lid.
While this is searing you can prepare the vegetables.
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| oldnewgreenredo |
3 onions cut in quarters
5-6 stalks of celery cut in hunks
6 Large carrots-split down the middle
6 potatoes cut in sizes that will bake in 1 1/2 hours.
6 potatoes cut in sizes that will bake in 1 1/2 hours.
(These vegetables will make an excellent gravy.)
Reserve 1/2 the celery and 1/2 the onions, but use
pan spray on the rest and store at room temperature, covered. This will keep them from drying out and discoloring. Or, you can leave in salt water also.
This will keep them from drying out and discoloring.
The thick piece now has a good sear, which will keep the juices in. Move the meat into a lidded roaster or heavy lidded oven pot.
Meanwhile, lower heat on stove,
Add to griddle/frypan
1/2 cup of any wine---(bottom of your bottles is fine or, 1 cup of cider, or beer)
1/3 cup of catsup or a tomato based sauce. (The sugar content in this, will help caramelize and adds an extra kick of flavor.)
1/2 cup of water
Bring liquids to boil to deglaze pan, scrape all the goodness of bits and pieces up. Add one half of the celery and onions on top and sides of the beef. and then pour the deglazed liquid on top of the beef in the roaster.
Cover roaster and put in oven at 325 degrees for one hour.
Check to see if there is enough liquid. Add more (water with wine, beer or cider if needed.) Bottom should be completely covered.
Roast one more hour, covered.
Now add your room temperature vegetables. You can see the spray sitting on top.
(Normally I would add a mixture of zucchini, peppers, fresh tomatoes, or parsnips/turnips depending on the season, but our fresh stuff is depleted.)
Vegetables will add lots of liquid, great for gravy. I baste the vegetables when I put them in the roaster for seasoning with the juice, which is already a rich brown.
Season to taste or baste with pot juices. TASTE juice if you aren't sure. Roast covered until done (1 1/2 hours) (I upped the temp to 350 at this point, but watch your liquids.)
Reserve 1/2 the celery and 1/2 the onions, but use
pan spray on the rest and store at room temperature, covered. This will keep them from drying out and discoloring. Or, you can leave in salt water also.
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| oldnewgreenredo |
This will keep them from drying out and discoloring.
The thick piece now has a good sear, which will keep the juices in. Move the meat into a lidded roaster or heavy lidded oven pot.
Meanwhile, lower heat on stove,
 |
| oldnewgreenredo |
Add to griddle/frypan
1/2 cup of any wine---(bottom of your bottles is fine or, 1 cup of cider, or beer)
1/3 cup of catsup or a tomato based sauce. (The sugar content in this, will help caramelize and adds an extra kick of flavor.)
1/2 cup of water
Bring liquids to boil to deglaze pan, scrape all the goodness of bits and pieces up. Add one half of the celery and onions on top and sides of the beef. and then pour the deglazed liquid on top of the beef in the roaster.
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| oldnewgreenredo |
This should be enough liquid to start your roast with, you can always add more.
Cover roaster and put in oven at 325 degrees for one hour.
Check to see if there is enough liquid. Add more (water with wine, beer or cider if needed.) Bottom should be completely covered.
Roast one more hour, covered.
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| oldnewgreenredo |
Now add your room temperature vegetables. You can see the spray sitting on top.
(Normally I would add a mixture of zucchini, peppers, fresh tomatoes, or parsnips/turnips depending on the season, but our fresh stuff is depleted.)
Vegetables will add lots of liquid, great for gravy. I baste the vegetables when I put them in the roaster for seasoning with the juice, which is already a rich brown.
 |
| oldnewgreenredo |
Season to taste or baste with pot juices. TASTE juice if you aren't sure. Roast covered until done (1 1/2 hours) (I upped the temp to 350 at this point, but watch your liquids.)
If you must fuss with it, you can baste the vegetables again, but every time you open the oven, it takes LONGER.
Remove vegetables/meat to platter or dish and cover and keep in oven at 200 or under. Fork test, all the veggies are caramelized to a beautiful gold. Since it was just us, I skipped the large platter and used a pan.
Taste the drippings in roaster for salt/seasoning, adjust. Place on top of stove, reduce the liquid to increase flavor and bring juices back to boil. I added a cup of water to the bottom of my pan for gravy. The seasoning was perfect as it was.
Add 1 Tbsp of either cornstarch/flour/or arrowroot to a 1/2 cup of water and dissolve. Slowly add to the juices in the roaster and cook. Repeat as many times as necessary, until desired consistency is reached. I figure 1Tbsp of cornstarch per 1 cup of juices. (I ended up using 1 1/2 TBsp of flour for this gravy. An immersion blender makes quick work out of the gravy and gives you all that vegetable goodness.
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| oldnewgreenredo |
Remove vegetables/meat to platter or dish and cover and keep in oven at 200 or under. Fork test, all the veggies are caramelized to a beautiful gold. Since it was just us, I skipped the large platter and used a pan.
 |
| oldnewgreenredo |
Taste the drippings in roaster for salt/seasoning, adjust. Place on top of stove, reduce the liquid to increase flavor and bring juices back to boil. I added a cup of water to the bottom of my pan for gravy. The seasoning was perfect as it was.
 |
| oldnewgreenredo |
Add 1 Tbsp of either cornstarch/flour/or arrowroot to a 1/2 cup of water and dissolve. Slowly add to the juices in the roaster and cook. Repeat as many times as necessary, until desired consistency is reached. I figure 1Tbsp of cornstarch per 1 cup of juices. (I ended up using 1 1/2 TBsp of flour for this gravy. An immersion blender makes quick work out of the gravy and gives you all that vegetable goodness.
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| oldnewgreenredo |
Health Tip: By putting juice into a fat reducer measuring cup, you can pour off only the broth (basically vegetables), leaving the fat in the cup.
With a nice fresh salad, this is worthy of a holiday meal!
If you are working/ QUICK COOK: Sear meat on stove top, throw everything in a crockpot on high for 1 hour, and then low all day! Remove meat and make gravy on stovetop, at night.
Hubby said this is the best roast I have ever made, and we have been married for 51(53-now) years!
This is an oldie but a GOOD ENJOY!
Hubby said this is the best roast I have ever made, and we have been married for 51(53-now) years!
This is an oldie but a GOOD ENJOY!
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Great instructions and it really looks delicious. Love that thick sauce on the vegetables. I'd crawl in and eat it right this very minute!
ReplyDeleteThanks, Jeanie. Carmelized veggies really make an excellent gravy! Thanks, Sandi
DeleteI love pot roast, and this sounds like a delicious version!
ReplyDeleteAw, thanks, Amy. It's really an easy one! Sandi
DeleteThat looks Amazing and I'm sure tasted divine! I like a good Pot Roast. Perhaps you should throw in a few Food Blog Posts, you do it well my Friend!
ReplyDeleteI should, except I seldom cook from recipes anymore...as I just make things the way we like them, LOL. I did make a ham and lentil soup--this week, I'll see if I can get that up! Was really nummy---secret ---no added salt---and balsamic vinegar at the end>...who knew...LOL. Sandi
DeleteSandi, wow, this sounds and looks so good. There is nothing like a good pot roast and all those heavenly veggies. Sometimes I get lucky just guessing at ingredients but not very often. I usually have to use somebody's elses good recipe..Happy Thursday..xxoJudy
ReplyDeleteYikes, that's why I don't do many recipes here---because it's a little of this and a lot of that, and oops add some??? with a splash...LOL Makes it hard to make the recipe---grins! Sandi
DeleteIs this a repeat post? For shame. When all else fails let your imagination flow; fibs can be just as interesting as truths, especially now that you've revealed to me, if not the world, that you've read Joyce. Tone Deaf is honoured by your confession.
ReplyDeleteReflect, then push out the boat. Think about that virtually perfect short story - The Dead - that appears in Dubliners. Reflect on the fact that the movie director, John Houston - close to death himself at the time - chose to turn it into an almost perfect film. Sitting in his director's chair wearing an oxygen mask, joshing with his film crew, moving towards those heart-clasping final words:
...snow was general all over Ireland. It was falling on every part of the dark central plain, on the treeless hills, falling softly upon the Bog of Allen and, farther westward, softly falling into the dark mutinous Shannon waves. It was falling, too, upon every part of the lonely churchyard on the hill where Michael Furey lay buried. It lay thickly drifted on the crooked crosses and headstones, on the spears of the little gate, on the barren thorns. His soul swooned slowly as he heard the snow falling faintly through the universe and faintly falling, like the descent of their last end, upon all the living and the dead.
I totally agree, Joyce's descriptions leave you breathless. And, I also agree 'The Dead' is an amazing film. Huston pulled so many nuances into that film, which one can miss while wallowing in Joyce's words. And, of course Angelica was stunning. Definitely her defining performance--another being 'Grifters' with John Cusack. Always fun visiting with you, Roderick! LOVE the quote!
DeleteSounds like a wonderful roast, and it's always so nice to get compliments from those who enjoy the food you worked hard to prepare! Love pot roast so much, and it was nice to see how you did it! Many blessings :)
ReplyDeleteThanks Marilyn. It is a rare treat around here, but I have to make it as soon as Fall hits with the cold weather. Sandi
DeleteLooks like a lovely dinner. Really comfort food at it's best. Thanks for sharing at Love Your Creativity.
ReplyDeleteThanks for visiting, and it is a classic for cool days! Sandi
Delete