Pot Roast and Roast Ham
A carnivore’s dream, these past few nights have been. Friday night we had pot roast. Which is not so much a testament to my good-wife skills as it was evidence of me being among the last to leave the set on Thursday night, when we remembered the pot roast that sat browned and prepped in the oven. (Through the magic of TV we had an already-done one to pull out for the final beauty shot.) I took it home and finished it the next day in the slow cooker while we shot Episode 5: Low-Fat Baking. M quartered some potatoes and put them on to boil so that when I got home, all they needed was a rough mash with the potato masher and some buttermilk, and a shake of frozen peas cooked up in another pot took about as long.
Saturday morning, as I may have mentioned, we shot little location segments in my kitchen. As the 8 person crew descended on the house first thing in the morning I popped some cheese biscuits into the oven, then swapped it for a ham, which after an hour or so I brushed with a mixture of brown sugar, balsamic vinegar and grainy mustard (about equal parts – maybe a little less mustard) while the guys adjusted the sound and lights. At lunch we had roast ham and biscuits, with the leftover tortellini salad I made with crumbled feta, white kidney beans, and pesto to ensure W didn’t eat eggs and toast for an entire week of lunches. Everyone was happy.
Luckily (for my colon) Sunday was the greens show, which requires us to make two big batches of tabbouleh, and so a big bowlful redeemed me somewhat. Maybe I shouldn’t have topped it with a slab of roast beef. (Just kidding. Maybe.)
Stay tuned for approximately a week of cooking with leftovers – of course leftover pot roast and roast ham are among the best things you can have too much of.
Pot Roast
There are two ways to cook a pot roast: on the stovetop or in the oven, and the choice of liquid and flavorings you use are largely up to you. Any kind of broth, wine, tomato juice, and water all work well, and I have even heard of people using coffee.
3-4 lb. chuck roast, rump roast, boneless bottom or eye of round or brisket
a drizzle of canola or olive oil
1 onion, peeled and quartered
1 carrot, peeled and cut into chunks
2 garlic cloves, crushed or chopped
2-4 cups liquid (beef, chicken or vegetable broth, wine, tomato sauce, juice, beer, coffee…)
1 Tbsp. Worcestershire sauce, soy sauce, balsamic vinegar, sherry or chili sauce (optional)Season your roast with salt and pepper. In a large pot or Dutch oven set over medium-high heat, heat the oil until hot but not smoking. Brown the roast on all sides, turning it with tongs or a fork. This caramelizes the outside of the meat, adding flavor.
Remove the roast from the pot and set it aside on a plate. Add the onion, carrot, and garlic to the pot and cook for a few minutes, until they start to brown. (If you want to skip this step, just throw the veggies in with the roast. Cooking them first caramelizes them a bit, adding more flavor.) Return the roast to the pot and add the liquid and any seasonings you like.
Cover the pot tightly and simmer the roast on low heat on the stovetop or inside a 275°F oven for 2-4 hours (depending on the size and thickness of your roast). Or pop the lot into a slow cooker and set it on low for 6-8 hours.
Remove the roast from the juices and set it aside. Tent it with foil to keep it warm. Let the juices settle for a few minutes, then scoop any excess fat off the surface with a wide spoon. Strain the solids out by pouring the juices through a sieve or using a slotted spoon, or purée them with a hand-held immersion blender (or in a regular blender or food processor). Return the strained or puréed liquid to the pot, set it over medium heat and bring it to a boil. Simmer for about 10 minutes to reduce and concentrate the juices, adding salt and pepper to taste. If you like, stir in a few spoonfuls of sour cream for a creamy gravy.
Slice or shred the beef and serve it with the sauce poured overtop, preferably with mashed potatoes to catch the drips.
I’m sorry for the crumbly eatmores – I’m going to double check to see if maybe something was lost in translation – or in sleep deprivation – did those of you who had trouble use all-peanuts peanut butter? I admit to a light PB addiction – not as good for you as the natural stuff, but not as fatty as the regular Kraft. It’s a but sweeter and not as lardy, and works beautifully in these. I’ll give it another go and post an update…
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February 09 2009 | leftovers | 8 Comments »
