Classic Pot Roast with Variations
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2 1/2 lbboneless chuck roast or other "pot" roast
1 Tbspolive oil, extra virgin
1 Tbspbalsamic vinegar
2 lbcarrots (i like organic)
2 lbpotatoes (i like golden)
·good salt (optional)
·pepper - black or cayenne (optional)
How to Make Classic Pot Roast with Variations
- Remove roast from its packaging and pat it dry.
Heat a cast iron skillet over medium high heat. When it feels hot, add the olive oil and quickly place one side of the roast in the olive oil. Let it sear. Use a pair of tongs to lift it and repeat with all sides until it is completely seared - about 5 minutes. Remove from the burner.
- Place the seared roast in a large, covered pot on the stove.
- Use the balsamic vinegar to deglaze the frying pan. Add a little water if you need to to scrape up all the bits. Pour over the roast.
- Cover the pot, and cook on medium low for a total of 2.5 hours. Check to make sure this is hot enough on your stove - temperatures vary.
- Meanwhile, prepare the carrots and potatoes. Scrub them, trim the ends off the carrots, and cut any growing eyes out of the potatoes. If the potatoes are large, cut in half.
- After 1.5 hours, add carrots and potatoes on top of the roast. Continue cooking, covered, over medium low.
- Remove roast from pan, and let rest 5 minutes. Then carve in slices across the grain.
Serve with a salad and/or a green. Enjoy!
You need an acid to deglaze the pan. You can use wine, cider vinegar, or a non-sweet juice - anything you have that is acid. I've used tomatoes at times. It will break down the fibers in the tougher cuts of meat and create the sauce. You can add parsnips for a sweeter taste, and celery in the last half hour to add crunch.