Thursday, 15 May 2014

Pot Roast - An Oldie But A Goodie

As we get close to having our cow (Freezer 2) killed for our consumption we are trying to use up the last of the beef we have from the previous cow (Freezer 1).
We have used up almost all of the meat except for a few cuts that are more so the type used for winter meals like roast, corned beef and osso bucco.
One of the cuts we had was a rolled rib roast.  Often these rolled roasts are quite large but since there is just the 2 of us we asked our butcher to halve the size of ours so we are not eating it for a week.  This is a cut of meat that needs slow cooking and we think it is delicious when done as a pot roast. 

Rolled Roast
When I make a post roast there is no measuring or fancy ingredients and it is a tasty and cheap meal.
Other than the meat I use some home made beef stock, onions, carrots, potatoes, garlic and a bay leaf.

The first thing I do is rub the roast over with a generous amount of salt and pepper.  Then I brown it off in the pot I am going to use to cook it in.  This can be cooked in a slow cooker, on the stove top or in the oven.  Today I used the oven as I had been using it for cooking something else.    If you are using the slow cooker it is best to still brown the meat off then use some of your stock to de-glaze the pan and put all of this into the slow cooker so you get the most flavour possible.  It is really important that you get a really good amount of colour on the top, bottom and sides.  

Getting some colour on the sides
Once the meat is well coloured add the rest of the ingredients to the pan and cover before putting in a low oven (160 degrees) and cooking for 3 - 4 hours.

When there is 1 hour to go in the cooking time add some peeled potatoes, taste test for seasoning and return to the oven.

When the potatoes are cooked remove the meat and veggies and set aside in a warm place.  Then place your pot on an element and add a few tablespoons of corn flour dissolved in cold water (the amount will depend on how much sauce there is) to the stock to make a gravy.  We like ours to be the consistency of thin custard but it is up to you.

We like to eat ours in a very rustic fashion with a few chunks of meat and some veggies covered in gravy but feel free to serve yours up however you want.

Do you make pot roast?
Are there any rustic meals you like to eat during the cooler months?


  1. Yum! And the last two I made I didn't even brown ((my mum's suggestion) just dropped it in the slow cooker with stock and carrot and onion, wine etc. Cooked for 12 hrs. It browned up lovely and no dirty fry pan!

  2. Im with Fi, i love the flavor that comes from browning and once deglazed, the pan is clean. Gosh it looks good.

  3. I haven't made one in a while, but I think I will after seeing this one. Yum looks delish!


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