All Things Chill

Pot roast is kind of a love thing. When you search for ‘pot roast’, you’ll find that there are thousands of recipes to choose from. Use ‘em if you like, but there’s something about using the stuff that you already have at home that makes it taste better. Here are a couple guidelines that I follow:

Chop a couple carrots, two celery stalks, 5 or 6 cloves of garlic and 1 large red onion into 1/2 inch pieces and throw them in your pot. Prep the 2-pound beef chuck roast (bone-in plz) just as you see in the video and set on top of veggies. Add 1 can of tomato paste, 1 1/2 cup (or more) of your favorite red wine and add enough beef broth to cover the meat. Add kosher salt and pepper. Pop it on high for 8 hours, or let it stew on low for 12.

That’s it! It’s the length of time that makes it taste delicious. There’s a certain “in the back of your throat,” drool-worthy richness of flavor that only comes from cooking something 8+ hours. I didn’t mention it in the vid, but I’ve also added some dried herbs such as rosemary, thyme and basil before I let it sit for a while to round out and support the flavors already in the pot. I’m not a fan of olives or raisins (BLLEEEHHHH) with my meal, but I do like adding cubed potatoes to make it heartier. Don’t forget the crusty bread to sop up all the sauce!

MMMMmmMMmMMmmm… Meaty.

~Spec

This entry was posted on Sunday, February 26th, 2006 at 8:25 am and is filed under Cheap [and GOOD] Eats, Cooking Culture, Recipes, Video. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.