The Season of One Pot Meals-Pot Roast
I love the fantastic pumpkins and gourds that are now available.
They go well with the gargoyle on our front porch.
And the spooks in our window.
It is the time of year for hearty one pot meals and while this recipe seems rather easy I know there are plenty of cooks out there just learning their way around the kitchen and they may appreciate this one.
We are hosting a young man from Germany right now and I have not had much time to cook a proper meal so before he and my son go out on Halloween I want them to have a good meal tonight.
I know I am calling this a one pot meal and it is….it’s just that my kids don’t really like having all the vegetables cook together with a roast so one night I cooked the meat, mushrooms, onions, and garlic in one pot and then made some candied carrots and sauteed leeks—served it all together and they ate more, probably because the carrots are sweet.
The meat is some of the best, most flavorful I have ever had.
In true one pot fashion though you can put the vegetables in with the roast and add more beef stock.
My favorite pot is a large Dutch oven from Le Creuset though it is quite heavy, it creates the most wonderful melding of flavors. An alternative is a cast iron deep skillet with a top or a Dutch oven from Caphalon.
2-3 pound pot roast (in my store they call it beef chuck roast, boneless)
salt and pepper to taste
1 tablespoon canola oil
1/2 onion, sliced thin
10 medium mushrooms, stemmed and sliced thin
2-3 medium garlic cloves, passed through a garlic press
2 1/2 cups beef stock (Pacific brand is gluten free)
Optional: a few sprigs of thyme and 1/2 pound fingerling potatoes and/or carrots
Dry the roast with paper toweling and season with salt and pepper. Heat the oil in a Dutch oven until shimmering. Quickly brown all sides of the roast, remove from heat and set meat aside. Saute onion, mushrooms, and garlic (add a little extra oil if needed) and cover to cook for a few minutes. Add a little stock to the pot and scrap the bottom of the pot to loosen any bits of meat. Evenly spread the mushroom mixture on the bottom of the pot, place the roast on top, and pull some mushrooms and onions up on top of meat. Add remaining beef stock to the pot, cover with lid and bake in a 325 degree oven for 2-3 hours until meat is tender.
If desired, add some fingerling potatoes/carrots and a few sprigs of fresh thyme to the pot when you still have one hour of cooking time remaining.
6 medium carrots, peeled and sliced
2½ tablespoons butter
¼ cup loosely packed brown sugar
Place carrots, butter, and brown sugar in a medium saucepan. Pour in 1/2 cup water.
Cook over medium-high heat, covered, for about 20 minutes. Cook uncovered for 10 minutes. Carrots should be caramelized and in a thick sauce, remove from heat and serve.
2 medium leeks, cleaned and sliced in 1/2 inch chunks
1 tablespoon butter
1 tablespoon olive oil
Dry leeks on paper toweling, melt butter with oil in a medium skillet.
Add leeks and cook until softened and some carmelization occurs.
The American boy is on the left and the German is on the right.