Monday, May 07, 2012
A simple and hearty meat dish is pot roast. You can make it with a less expensive cut of meat since it simmers for quite a while, getting more tender all the time. I like it to have onions and carrots and corn and beans with it, plus some potato dish on the side. They add flavor to the dish and some veggies for those of us who are not as solidly carnivorous as Sweetie is. You can leave the veggies out for a meatier experience.
3-4 lb beef chuck roast
1 tablespoon vegetable oil
salt and pepper to taste
1/2 teaspoon herbs de Provence or your favorite herb (I used chopped Italian parsley)
1 medium onion, peeled and chopped
2-3 carrots, washed and sliced into bite sized chunks
1 cup liquid...either beef broth, beer, or red wine for flavor or water if you prefer
1/2 teaspoon paprika
1-2 cups mixed vegetables...your choice
Pat the beef dry. Heat the oil in a large skillet (cast iron works really well) over medium-high heat. Brown the roast on all sides in the oil. Remove from pan and season to taste with salt, pepper and herbs. Set aside.
Add the onion to the skillet and cook, stirring often, for 5 minutes or until onions are translucent.
Return the beef to the pan, placing it on top of the onions. Add the carrots and the liquid. Sprinkle with the paprika. Bring to a boil, cover and reduce heat to a simmer. Simmer for 1-2 hours or until meat is tender. During the last 20 minutes add the mixed vegetables, stirring them into the liquid in the pan. Optional: you can stir together a couple tablespoons of flour and add enough water to make a slurry, then stir that in to the liquid. Let cook another 3-5 minutes, stirring often, until sauce thickens. Serve sauce over sliced meat and serve veggies on the side.