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.