Sunday, September 23, 2012

Fall Apart Roast

As fall arrives and the air becomes cooler, it is once again time for the comfort foods of my childhood. For tonight's Sunday dinner, it was time for the slow cooking of a tender pot roast filled with intense flavor and fresh roasted vegetables. This meal is great to entertain friends and family as well as sneak some sweet vegetables into your children, or husband! Since there are only 2 of us in the house, I did a small roast, with enough for leftovers. If you have a larger party, just increase the seasoning and liquid. This is a pretty fool proof meal.

Ingredients:                                   Preheat Oven Temperature: 325 degrees
3 Pound cut of London Broil
3 Medium cloves of Garlic, peeled and thinly sliced
1 Medium Onion, thinly sliced
3 Large Carrots, large chunks
6 Small Red Skin Potatoes, quartered
Sea Salt
Fresh Cracked Pepper
1/4 Cup Red Wine
1/4 Cup Worcestershire Sauce
Water
Vegetable Oil

1. Heat a Dutch Oven over medium high heat with just enough oil to lightly coat the bottom of the pan.
2. While the pan is heating, pat the London Broil with paper towels to remove moisture. Season with salt and pepper to taste. I do a a moderate coating. If you like a saltier taste, then add more; it is really up to you.
3. Once the oil is hot, place the roast into the pan and allow to sear for 4-5 minutes. DO NOT TOUCH!!! The meat needs to have time to form a solid crust.
4. Turn the meat over to the other side and allow another 4 minutes of searing.
5. Remove the meat from the pan.
6. Add the garlic and onions to the pan and allow to season the oil, approximately 1 minutes. Add 1/2 teaspoon salt and pepper.
7. Add the wine and Worcestershire to the pan and scrap the bottom to release and seared on flavoring.
8. Add the meat back to the pan.
9. Add just enough water to come 3/4 the way up the meat.
10. Add the roughly chopped carrots to the pot. You want large chunks because they have a long time to cook.
11. Place the lid on the pot and cook in a 325 degree oven for 2.5 hours.
12. After 2.5 hours, remove the pot from the oven (carefully), and add the potatoes. If the moisture level looks low, add additional water to come approximately halfway up the meat.
13. Cook for another hour.
14. Remove from the oven and allow to sit on the stove for 10 minutes.
15. Serve and enjoy!

Note: If you use a large piece of meat, you may need to cook additional time. I have cooked large roasts for 4-4.5 hours. As long as their is moisture, the meat will continue to tenderize and not dry out.

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