NORTH WOODS HEARTY POT ROAST
There’s nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising – also known as pot roasting – are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.
This week's recipe features lean Certified Angus Boneless Chuck Roast which is on sale for $3.49 lb. through Wednesday, November 6. Pot roasts from the chuck are perfect for braising, a moist heat cooking method that tenderizes the meat. In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein.
Three Easy Steps (see graphic below)
Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.
Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.
Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.
2 teaspoons seasoned pepper blend or garlic-pepper seasoning
1 tablespoon minced garlic
1 boneless beef chuck shoulder pot roast (2 to 2½ pounds)
1 tablespoon vegetable oil
½ teaspoon salt
1 cup beef broth
1 pound small red-skinned potatoes, cut in half, or into quarters if large
4 medium carrots, cut into 2½-by-½-inch pieces
2 medium parsnips, cut into 2½-by-½-inch pieces
1 small leek, (white and pale green parts only), cut in half lengthwise then crosswise into 1½-inch pieces
4 tablespoons water
2 tablespoons cornstarch
Combine seasoned pepper or garlic-pepper seasoning and garlic; press evenly onto all surfaces of pot roast. Heat oil in stockpot over medium heat until hot. Brown pot roast on all sides. Pour off drippings and season beef with salt.
Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
Remove pot roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (add beef broth or water to cooking liquid to yield 2 cups, if necessary); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
Carve pot roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.