Sunday, December 5, 2010

Cooking: Pot Roast

Pot roast: An extremely common dish that I have never cooked before!

I do a lot of cooking, but I don't typically do the "meat and potatoes" route. I used the recipe Emeril's Pot Roast.

1. Cut slits in roasts and stuff with garlic cloves.
2. Rub with olive oil, season with salt & pepper. (I tried to do the oil "nicely" using a basting brush, but ended up just using my hands.)

I happened to have had 1 corn fed and 1 grass fed roast.
Check out the difference in color & marbling!
(Grass fed roast is on the right.)

3. Sear roasts on all sides.

4. Put in dutch oven and add 4 cups beef broth/stock. Cover with lid.
5. Put in 350° oven for 4 hours.

6. Toss veggies (1 lb each carrots, potatoes, turnips, and parsnips; 2 onions) with olive oil, salt, and pepper.
7. Add to dutch oven, return to oven for 1 hour.

 Finished product!

For gravy:
Drain remaining liquid in the dutch oven into a saucepan, bring to a simmer.
Whisk together 1/4 cup flour with 1/2 cup water, whisk mixture into saucepan. Simmer for 5 minutes.

What I would do different next time:
  • Deglaze the searing pan with some of the stock/broth so all those tasty bits would be in the pot and not washed down the drain.
  • Nix the potatoes and up the quantity of other veggies. Next to the other vegetables, the potatoes were rather bland.
  • Not use as much water when making the gravy, it was a tad too runny.


  1. I LOVE the way that my mom makes put the roast in the crock pot at 10:00 and put a can of cream of mushroom soup on top and a package of dry onion soup mix. Then, at noon add the potatoes, onions, and carrots. It will be ready by dinner time and it's amazing!!! The potatoes don't get so bland that way....just an idea for ya!!

  2. Mom's pot roast is good, but I'm telling you, next to the parsnips and turnips (veggies I'd never had before this), the potatoes have no flavor. Onion soup mix is cheating. That will make anything taste good.