by Lynne Marie

Created on: January 19, 2009

The Perfect Pot Roast

Browning the meat
Using any size or type of roast that your prefer, stab each side about three times with a fork. In a shallow frying pan, add about 2 Tbs of oil, over medium heat. Once the oil is heated, carefully place your roast in the pan. Brown each side (about seven minutes per side). Remove from pan and immediately place into a large stock pot or dutch oven. The pot should be large enough to cover the roast by about 3 inches. If your pot is not large enough, cut the meat in half or thirds, to allow more room.

The Stock
To the pot, add enough water to cover the meat by about two inches. Add 1 Tbs of Kitchen Bouquet (a browning syrup) per pound of meat. I also like to throw in a beef broth cube or can of beef broth as well. Add one large chopped onion, 1 Tbs of seasoning salt, 1 Tbs of garlic powder, 1 Tbs black pepper, and 1 large bunch of finely chopped parsley. Cook over medium heat for about three hours (only two hours is required if you cover the pot). Check the pot occasionally to see if you need to add more water. Never let the liquid in your pot go below the level of the meat.

The Side dishes
When your meat is done, remove it from the pot and place in a separate dish. You might need a slotted spoon, because this roast is going to be very tender and fall apart easily! Add about a cup of liquid from your pot to the bowl you put the meat into. Keeping the original pot filled with your stock over your burner, turn the heat to high. Add a whole peeled onion, and as many peeled carrots and potatoes as the pot will allow. Do not cube your potatoes, rather cut them into thirds. Leave the carrots whole, or cut them in half. Cover pot, and bring to a roaring boil for about 15 minutes, or until veggies are tender.

Gravy
Remove the veggies from the pot. You can either place them in the dish where the meat is resting, or their own dish. If you opt for a separate dish, be sure to pour a bit of the juice from the pot over them. If you have your own favorite thickening method, use it. If not, try this one: Add two heaping spoons of flour or cornstarch to 1 cup of cold water. Mix well. Slowing pour into the juice (be sure it is at a roaring boil) that the meat and veggies cooked in. Stir constantly, for about five minutes. Remove from heat.

Pour the gravy over meat and veggies once plated, and enjoy! Another great side dish to make with this meal is egg noodles. Before you make your gravy, add a bag of large egg noodles to the stock (rather than just boiling in water!). Boil until almost done, and remove from pot. They will absorb all of the flavor of your meat! They will also reduce the amount of leftover stock that you might otherwise throw away!

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