marmalady
Executive Chef
Threw together a great pot roast today - just needed some 'comfort' food. Great chuck roast, lots of marbling - browned it in a little oil in a roasting pan w/ a lid, lots of s/p, rough sliced onion and about a dozen roasted garlic cloves left over from NYE. Added half a can of beef stock, about half a cup of red wine, covered, and into the oven at 300 for about 3 hours. The smell was making even hubbie's mouth water, and he's a vegetarian!
The sauce was a beautiful dark brown, and the onions and garlic were just falling apart (as was the roast!). I defatted the sauce, and used the stick blender to puree the onions/garlic - it made the sauce thick enough I didn't have to thicken it any more.
This may have been the best pot roast I've ever made! And - the best part - 'cause I'm the only meat eater in the house, I get to make lots of little pkgs for the freezer to savor later!
The sauce was a beautiful dark brown, and the onions and garlic were just falling apart (as was the roast!). I defatted the sauce, and used the stick blender to puree the onions/garlic - it made the sauce thick enough I didn't have to thicken it any more.
This may have been the best pot roast I've ever made! And - the best part - 'cause I'm the only meat eater in the house, I get to make lots of little pkgs for the freezer to savor later!