The house was cold, I had a half-day off and I hadn’t cooked a nice dinner for my husband in weeks.
This Monday, after returning from the second marathon wedding weekend in a row, I decided to go to the grocery store, pick out a nice roast and haul out my Lodge cast iron Dutch oven.
I’m so glad I did.
After years of trying to get a crockpot roast to turn out exactly the way we like it– juicy and tender and falling apart– I just couldn’t get it to work. Then I purchased my Dutch oven during a sale at Northwest Hardware, and I’ll never go back.
I’m sure crockpot roasts turn out very nicely if you do it right, but I cooked the darn things for 8 hours and still didn’t get the consistency I liked.
On Monday, I picked out a nice-sized chuck roast and purchased 4 large potatoes, an onion and a couple of peeled carrots. Then I went home, seasoned the roast with pepper and browned it up in olive oil in my Dutch oven on the stovetop.
When it was nicely browned, I added a cup of water and a cup of red wine. Then I quartered my potatoes, onion and carrots and tossed them in.
For the first couple of hours, I kept the roast on 300. Then I decided it wasn’t progressing quickly enough to suit my taste, so I kicked it up to 325. I think the roast went in about 3 p.m. and by the time my hubby got home from work at 8 p.m., it was perfect.
Now, usually I just eat the potatoes in chunks with gravy. But this time, I tried something new.
When they were tender, I removed them from the pot and mashed them up, skin-on, with a little butter, milk and sour cream.
Because the potatoes had soaked up the beef broth in the pot, the mashed potatoes had a golden brown consistency and a delicious flavor. I’ll do that again next time.
A little gravy from the pan juices and an easy bag of Steamfresh corn and we had a dinner of champions.
And now I have a big chunk of leftover pot roast in the fridge. Roast beef sandwiches, here I come!
Have any of you perfected the pot roast? If so, tell me your favorite recipe.