I could never do your job! (Pot Roast)

My husband wanders into the kitchen at 8 am beckoned by the savory aroma of a pot roast searing in a black heavy cast iron pan and asks... "You starting dinner?" This not a question mind you, as he know darn well what I am making and there is a hint of contained excitement in his voice. Ahh …. Pot Roast!

I laugh and tell him. "Honey you could never do my Job. I have already studied spelling with our son, folded a load of laundry, made his lunch and now I am getting dinner started." He is smiling, chuckles a bit as he slips on his shoes and replies as any appreciative husband should. "Oh I know honey; I could never do your job" He leans over my shoulder and takes in another whiff of the tantalizing scents of peppered seared beef that is now resting in the crock pot. Bathing in a bath of beef stock, I arrange sweet onions and peppers over the meat. Another smile and with a kiss on the cheek he is out the door off to work.

 

Pot Roast

• Medium size well marbled Pot Roast

• Steak seasoning blend

• 1/4 c Worcestshire

• Olive oil

• 1/2 medium size sweet onion

• 10 small sweet peppers with stems    removed

• 2 cups beef broth

• 1 tsp butter (optional)

• 1 tsp flour (optional)

Season roast with Worcestshire and steak seasoning. Sear roast in a lightly oiled skillet for 1 to 2 minutes per side. Searing the meat helps to seal in and add rich flavors to the pan gravy. Once roast is seared transfer to a Dutch oven with a lid or Crock pot. Layer top of roast with sliced sweet onion and surround roast with sweet peppers. Fill the pot half way up the side of the meat with the beef broth. Set cooking temperature to low, cover and let the roast braise for 3 to 4 hours. If you want your roast falling apart the way my boys like it, let the roast braise for a longer time. Carefully remove roast and place on your serving platter. Tent with foil and let rest for at least 20 minutes. Remove any large pieces of gristle that may have fallen off the roast and with an emersion blender (a regular blender will work as well just be very careful handling the hot liquid) Puree onion and peppers into remaining braising liquid. Your gravy should be thickened by the pureed vegetables but if you need to thicken the gravy further you can thicken with a roux. In sauce pan over med heat melt butter. Once butter is melted add flour and whisk for 1 minute to cook out the flour taste but not brown the roux. Using a ladle slowing add in the braising liquid. Continue whisking until gravy tightens. Garnish vegetables such as carrot, potatoes or pearl onions can be added to the braising liquid 20 minutes prior to serving. Just be sure to remove them with the roast prior to finishing the gravy.

 

Note on How to Braise - When braising meats slow and low is the way to go. Your braising liquid should never boil but sit at a nice simmer. Many medium size roasts can be prepared in the morning on the way out the door and be glorious once you get home from work. Meat is done when you can stick a fork into the thickest part with ease and the meat shreds easily or falls off the bone.