Doesn’t it sound romantic?
They always seemed to be making “pot roast” on all those shows from the 60’s. Laura Petry and Mrs. Cleaver always had one on the go. In fact, didn’t even Alice on the Brady Bunch always seemed to be worried about hers being over done?
Whatever the case, to me, pot roast just sounds homey.
But to be honest, I’m not sure I’ve ever actually had one. It wasn’t something my own mother cooked. And quite frankly, I’m not even really sure what it is, other than the obvious of course.
So I asked the Chef what pot roast was made of? Normally I enjoy his long lessons in the proper use of cuts of meat, but not necessarily at breakfast on a Sunday morning.
Whatever cut of meat you choose, it must be a braising cut.
Most meat is to be cooked one of two ways. Wet or dry. So like a steak would be cooked on dry heat and a pot roast with wet heat. Make sense?
So after may lecture, I decided to go with a hunk of brisket. Brisket is also what they make “smoked meat” with back in my home land of Montreal, home of the infamous “Montreal Smoked Meat Sandwich”, but that’s something for another time.
I started with my hunk of meat in the roast pan on TOP of the stove.
I got it really hot and then seared the meat on all sides to lock in the goodness.
Once it was nicely browned on all sides, I tossed in a few “aromatic” vegetables like celery, carrots and onions. You could also add a few herbs and spices, but if I were you I’d look up a recipe for exactly what kind of flavour you are going for.
I put in some pepper corns, some hot chili flakes, some dry mustard and a bit of pumpkin spice!! I know, that’s crazy, but I wanted that “warm” flavour to it.
Then I added some home made vegetable stock I had, to about half way up the pan. Then covered it tightly with tin foil and put it in a 350 degree oven.
Give yourself at least 4 or so hours to cook this puppy properly! That’s why it’s a nice Sunday afternoon project and it makes the house smell very friendly.
I’d say every hour or so, take him out, turn him over and add more liquid if necessary. Keep doing this till he looks good and done and starts to pull apart when you poke at him. In the last half hour or so, I added about a half of a tin of tomato paste to the liquid to give the “sauce” a nice sort of bar b q look to it, but you don’t really need to do this unless you want to.
I served him up with some beautiful butter milk mash potato and some of the vegetables fished out of the bottom of the pan!
This was a very comforting Sunday in February dinner.