A Better Pot Roast:
Pot roast can be made from various cuts of meat that are widely available at all markets that sell beef. To get the best meat for your family, look for organic, free-range, and grass fed. You will pay a few dollars more per pound for beef raised this way, but the health benefits are overwhelmingly worth the $6-10 extra dollars that you will pay for the roast. Think of using your roast as a compliment to the other dishes in your meal: potatoes, roasted vegetables, green salad, fresh fruit, rice, noodles, and bread. A 3-4 pound roast makes at least 3 meals for our family of four. Check out these ideas of how to use your pot roast beyond the classic preparation:
Five Meals To Make From Pot Roast – in addition to classic pot roast!
Start with a cooked pot roast – or even better, pot roast leftovers — and make it into any of the following dishes:
- Shredded Beef Tacos. Shred pot roast, and serve in corn tortillas with pico de gallo and avocado slices.
- Beef Stroganoff. Sauté a chopped onion and sliced mushrooms in olive oil. Add cubed pot roast and 1 cup beef broth, and heat. Once heated, add 1 cup sour cream, and season with freshly ground pepper. Serve over noodles or rice.
- Beef Hash. Shred or cube pot roast, and add to potato hash.
- Bolognese Pasta Sauce. Add shredded pot roast (and any pan juices and vegetables left over) to tomato marinara.
- Beef and Black Bean Chili. Shred or cube pot roast, and add to beef and bean chili instead of ground beef.
Classic Pot Roast:
Sharon’s recipe inspired by Beef Pot Roast from Joy of Cooking by Irma Rombauer and Marion Rombauer Becket, 1975.
- 3-4 lb. chuck, shoulder, top or bottom round, brisket, blade, or rump
- 1 clove garlic, peeled
- 1 tablespoon flour
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 2 ribs of celery, diced
- 1 small onion, peeled
- 3 whole cloves
- 2 cups beef or vegetable stock
- 1 cup red wine
- 1 bay leaf
Rub meat with clove of garlic, or for more intense flavor, slice garlic and tuck into meat. Dredge roast in flour and pepper. Heat vegetable oil in a heavy pan, then brown the meat on all sides in the fat (about 2-3 minutes per side). Do not let it scorch. Add diced carrot and celery to pot when the meat is half browned. When the meat is browned, add onion stuck with the whole cloves, stock, wine, and bay leaf. Cover, and bake 3 to 4 hours in a 300-325 degree oven, or simmer on top of the stove. During this time turn the meat several times and, if necessary, add additional hot stock. Season to taste with salt and pepper. When the meat is tender, spoon off excess fat, remove bay leaf, and serve with the pot juices. Enjoy!
Classic Pot Roast pairs nicely with potatoes – try: mashed, smashed, roasted, baked, or potato pancakes.
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