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Associate.com - Share Your Recipe!

Recipe Name: Kathy Pitts' Pot Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
1995

Don't really have a recipe, David, but would you settle for
directionson how to make one?First select a good-sized hunk of not too
tender beef roast. A 3-5 lb.hunk of chuck, bottom round or brisket
would be good. Look for a fairlylean piece that has at least some fat
marbling inside and a light fatcoating on the outside.Select a covered
casserole or Dutch oven large enough to hold the roastwith a bit of
room left over. Place the cooking pot on the stove, andadd enough oil
or fat (rendered bacon fat is good, if not heart healthy)to the pot to
cover the bottom to the depth of about 1/4 inch. Heat thefat over
medium-high heat until it is hot, but not smoking.Meanwhile, either dry
the outside of the roast very well with papertowels or roll it in flour
seasoned lightly with pepper, maybe somegarlic salt, whatever other
herbs seem appropriate.When the fat is hot, add the roast, and brown
well on all sides. Takeyour time with this. You want a nice, crusty
coating, but you don'twant to burn it. Remove the browned roast from
the pan, and set aside.Add about one cup of chopped onion, 1/2 cup of
chopped celery and 1/2cup of diced carrots to the fat remaining in the
pan. Cook, stirringfrequently, until this mixture is nice and brown.
Drain off most of theremaining fat, leaving the vegetables in the
pot.Smooth the vegetables out to make a base for the roast, and add
theroast to the pot. Now add enough liquid (beef stock, 3/4 beef
stockplus 1/4 dry red wine, tomato juice, whatever you feel like) to
comeabout 1/4 inch over the bottom of the beef. The amount of liquid
youneed (don't use too much or the beef will boil instead of braising)
willdepend on the size of the pot and the size/shape of the roast.Cover
the pot, and either simmer on top of the stove over very low heat,or
place it in a preheated 325 degree oven. Either way, check the
roastevery half hour or so, turning the meat occasionally, and adding
moreliquid as needed.After an hour or so, you can add small whole
peeled carrots, peeledpotato halves or whatever other vegetables appeal
to you to the roast.If you do this, tuck the vegetables around the side
of the roast so theysit in the liquid.Cooking time will depend on the
cut of beef, and the tenderness of themeat, but you can count on at
least 2-2 1/2 hours. The meat is donewhen a large cooking fork can be
inserted easily.At this point, remove the meat and vegetables (if used)
to a servingplatter and keep warm.Pour the liquid remaining in the pan
through a strainer, into a bowl,pressing down on the strainer to
extract as much of the juices from thechopped vegetables as
possible.Skim the fat from the surface of the juices, and return about
4 tbsp. offat to the cooking pot (do not wash the pot first, any
goodies remainingin the bottom will add to the flavor of the gravy.)Add
an equal amount of flour to the fat in the pot, and cook,
stirringconstantly, until the flour/fat mixture has turned a nice brown
color(about the color of peanut butter.) Slowly wisk the reserved
cookingjuices back into the flour/fat mixture, adding additional liquid
asneeded to make a smooth, not too thick gravy. Season the gravy to
tastewith salt and black pepper.Slice the pot roast into fairly thin,
even slices, and cover with asmall amount of gravy. Serve garnished
with the vegetables (if used),and the additional gravy on the
side.Kathy in Bryan, TXPosted to FIDO Cooking echo by Kathy Pitts from
Dec 1, 1994 - Jul 31,File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip


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