Comfort Food: Pot Roast


Brrrrrrr.  I don't know where you live but if you reside anywhere north of Texas it's darn right nippy outside.

And what's a girl to do when the weather leaves her holed up at home?

COOK.  Duh.

Well, at least this girl, anyway.  Maybe others do sensible things like laundry or scrubbing toilets.  

Me?  Umm, no thanks.  My husband is the bathroom cleaner in the family-and he does a mighty fine job at it, might I add.  I'm blessed to have a  spouse who knows my aversion to anything in the vicinity of toiletdom.  Thankfully, he is fabulous at cleaning bathrooms and does so willingly.  This is why I married him.  

Well, among other things, of course-but this was most certainly a requirement.  He passed.  Whew, I could've been that old maid with a dirty bathroom for eternity.  However, I'm sure all of heaven's toilets are clean.  Are there toilets in heaven?

Wait.  How did we get here?

Okay, sorry, steering away from elimination and focusing on consumption... 

So what's this girl doing today?  Cooking beef roast, baby.  

Yum, is there anything better?  Really?  I think not.  Especially when you are using a recipe from this:

Now really.  If you are a foodie and/or blog stalker of any sort and you have not tapped into Pioneer Woman's realm you have been living on another planet.  

Sorry, don't mean to make you feel bad, but really- she has become a blog icon.  And not only for her fabulous recipes.  She is hilarious, witty, sarcastic, an incredible photographer, homeschools her kids, works/lives on a cattle ranch, and cooks/blogs about nearly everything.

I am in awe of her.

I'm still not quite sure how she gets all this done every day but hopefully someday I will have the privilege of meeting her and discussing these feats.

Until then, I can only live vicariously through her recipes.

Like today, a day when I need inspiration and guidance.  I need Pioneer Woman.  This, and I have a very large slab of cow in my fridge that needs tending to.  When I think of cattle, I think of Ree Drummond (aka Pioneer Woman).  Though I'm not sure she'd like me saying so- or maybe she'd be flattered.  Who knows.

Anyway, I was at the store the other day and beef chuck happened to be on sale (meaning it was likely hitting expiration date, which kind of freaks me out...but whatever, I bought some).  What is a beef chuck, you say? Good question, I haven't a clue.  I am not one to know my beef cuts.  But here is a little diagram if you are so inclined to learn:

Beef chuck is apparently the front-upper portion of the cow.  It is marbled with fat (making it quite juicy an moist) and is often a thicker cut.  It looks like this (please ignore the dirty baking sheet...):

Now.  Let's get started cooking this bad boy.

To find the complete recipe and ingredients, I beg you to either buy Ree's Cookbook, or visit her website.

There are very few ingredients in this recipe.  Because of this, you want to use top-quality selections.  Therefore use that expensive pure olive oil, Kosher salt and grind your own pepper.  Use homemade beef stock, fresh thyme & rosemary, and a good choice cut of beef.  These things make a difference.

Begin by heating some oil in a skillet, halving your onions, and brown both sides of each.

Oh, the smell.  I live for this stuff.

Next, cut up whatever veggies you'd like to toss in.  I chose two kinds of potatoes and carrots.  I also had some whole button mushrooms lying around so threw those into the pot later.  Use whatever you like!
Once the onions have browned, remove them from the pan and prepare your other veggies.

Throw the veggies into the same pot as the onions and toss them around until they are slightly brown.  Once they have browned, remove them to a plate or bowl while you brown your beef.

Make sure to generously salt and pepper your chuck roast.

Dang, look how crazy-huge this thing is.  Yes, that's a technical term.  Crazy-huge.
This would either make a ravenous soul salivate or turn vegetarian.
I'm somewhere in between.  I prefer it in the cooked state myself.

So my arm was seriously starting to hurt from holding this thing up.
Not kidding.

Once seasoned, brown both sides in the same skillet.

Once meat is browned, you will need to deglaze the pan.  
I will let her recipe describe this.
After deglazing, place your meat in a roasting pan, followed by your vegetables, beef stock, and herbs.
Cover the pot and roast for 3-5 hours (depending on the size of your cut).  
Don't fiddle with your meat while it's cooking.

When done, remove from oven and slice against the grain.  Place on a plate surrounded by the vegetables and serve with P-dub's Creamy Mashed Potatoes (sooooo good!) or just gnosh on the potatoes from the roast, that's fine too!

Enjoy the yumminess of this cold-weather dish.
It's bound to warm your insides.


Anonymous said...

It's funny that you'd post this...I made this recipe on Monday (from her delightful cookbook) and it was the best pot roast I've ever had (no offense, mom!). Yummy!!

Kirsten's Cooking said...

This looks so good! How many pounds was that cut of meat? I love when meat is discounted, always makes my menu planning easier and it's a great brainstorming recipe tool-
Have you ever checked out Ina's pot roast recipe?
Thanks for sharing all of your exploits!

Abbie said...

Hi Kirsten, the post was 5 lbs :) Though it seemed like 20...

Haven't tried Ina's roast--though I should! You know how I love her.

Kinsey Mazunik said...

That just made me super hungry for roast. It's 6:45 am. Is that weird? :)

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