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3-Day Pot Roast Recipe
Feb. 16th, 2014 08:37 amYes, I did just spend three days making a pot roast. AND IT WAS WORTH IT!
Writing it down so I don't forget:
( Ingredients, in order of use )
DAY 1: SIMMER SAUCE
STEP 1: Cut into chunks
turnip
carrot
parsley
cut garlic cloves in half
STEP 2: Put in pot and simmer until the level has gone down by an inch and veg are tender
All the above, plus:
1 qt beef stock
handful parsley and/or dill and/or thyme
1/3 bottle red wine
STEP 3: Scoop out vegetables, strain stock. Day 1 is done
DAY 2: ROASTING
STEP 1: Dust roast with flour on all sides and sear (put leftover flour in fridge; you can use it on Day 3 for the thickening)
STEP 2: Deglaze pan with 1/4 inch merlot and all of yesterday's stock, let simmer a minute
STEP 3: As the sauce simmers, add 1/2 to 1 cup strained tomato (to your taste; less if you like beefy broth, more if you like tomato). Stir well to combine
STEP 3: Layer ingredients in this order in the pot, letting sauce flow around it:
A - 2 or 3 sprigs rosemary (or pat 1/8 cup crushed dried rosemary on bottom of roast)
B - Roast
C - 2 or 3 more sprigs rosemary (or pat rest of crushed dried rosemary on top of roast)
D - Lots of fresh chopped mixed mushrooms - portobello, button, shitake
STEP 4: Cover pot. Roast at 225 F (~107 C, according to Google) for about 5 hours.
STEP 5: Let cool an hour or so, put in refrigerator. IT IS NOT READY TO EAT YET!
DAY 3: THICKEN SAUCE
STEP 1: Take out of refrigerator. Scrape off and discard layer of fat that has risen to the surface.
STEP 2: Remove the beef and mushrooms gently; don't worry about getting every little bit; you'll catch them in the next step.
STEP 3: Strain the sauce. Mushrooms and beef bits can be rescued here. The sauce will be a bit chunky; stir it in the strainer to get all the juice out.
STEP 4: Beef and mushrooms back into pot.
STEP 5: Make a roux by heating 3 tablespoons of oil to smoking or butter to foaming and dusting in 3 tablespoons of the reserved flour. It's being cooked, so it won't poison anyone. When the roux has thickened, stir in the strained sauce and bring it to a boil. If it's not as thick as you'd like, you can gently shake in a teaspoon of the reserved flour. Throw any leftover flour away now. NOTE: roux can be made with any fat, if you don't want butter)
STEP 5: When the sauce is as thick as you want, pour it back over the meat and mushrooms. Put back in oven at at warm -- it was between 150/200 F -- until hot through.
Eat.
Alternatively, you could cool the sauce back down, tear up the meat, and freeze at this point. Pot roast freezes nicely. Also, a frozen individual pot roast will thaw to edible in the oven at the same time that an individual apple crisp will cook...
Writing it down so I don't forget:
( Ingredients, in order of use )
DAY 1: SIMMER SAUCE
STEP 1: Cut into chunks
turnip
carrot
parsley
cut garlic cloves in half
STEP 2: Put in pot and simmer until the level has gone down by an inch and veg are tender
All the above, plus:
1 qt beef stock
handful parsley and/or dill and/or thyme
1/3 bottle red wine
STEP 3: Scoop out vegetables, strain stock. Day 1 is done
DAY 2: ROASTING
STEP 1: Dust roast with flour on all sides and sear (put leftover flour in fridge; you can use it on Day 3 for the thickening)
STEP 2: Deglaze pan with 1/4 inch merlot and all of yesterday's stock, let simmer a minute
STEP 3: As the sauce simmers, add 1/2 to 1 cup strained tomato (to your taste; less if you like beefy broth, more if you like tomato). Stir well to combine
STEP 3: Layer ingredients in this order in the pot, letting sauce flow around it:
A - 2 or 3 sprigs rosemary (or pat 1/8 cup crushed dried rosemary on bottom of roast)
B - Roast
C - 2 or 3 more sprigs rosemary (or pat rest of crushed dried rosemary on top of roast)
D - Lots of fresh chopped mixed mushrooms - portobello, button, shitake
STEP 4: Cover pot. Roast at 225 F (~107 C, according to Google) for about 5 hours.
STEP 5: Let cool an hour or so, put in refrigerator. IT IS NOT READY TO EAT YET!
DAY 3: THICKEN SAUCE
STEP 1: Take out of refrigerator. Scrape off and discard layer of fat that has risen to the surface.
STEP 2: Remove the beef and mushrooms gently; don't worry about getting every little bit; you'll catch them in the next step.
STEP 3: Strain the sauce. Mushrooms and beef bits can be rescued here. The sauce will be a bit chunky; stir it in the strainer to get all the juice out.
STEP 4: Beef and mushrooms back into pot.
STEP 5: Make a roux by heating 3 tablespoons of oil to smoking or butter to foaming and dusting in 3 tablespoons of the reserved flour. It's being cooked, so it won't poison anyone. When the roux has thickened, stir in the strained sauce and bring it to a boil. If it's not as thick as you'd like, you can gently shake in a teaspoon of the reserved flour. Throw any leftover flour away now. NOTE: roux can be made with any fat, if you don't want butter)
STEP 5: When the sauce is as thick as you want, pour it back over the meat and mushrooms. Put back in oven at at warm -- it was between 150/200 F -- until hot through.
Eat.
Alternatively, you could cool the sauce back down, tear up the meat, and freeze at this point. Pot roast freezes nicely. Also, a frozen individual pot roast will thaw to edible in the oven at the same time that an individual apple crisp will cook...
