Pot roast
Recipe by Jessi Walkup
1 well-marbled beef shoulder or arm roast, 2-3 lb.
6-8 red or gold potatoes, or any firm or waxy type of potato (DO NOT use Russets, will fall apart during cooking), cut into large chunks
* small 2-bite potatoes (aka new potatoes) work great for this
1 large onion, peeled and quartered
1/2 bag of baby carrots
6 cloves of fresh garlic, peeled and crushed
1 can of beef broth
1 bottle of any non-stout dark beer
-OR-
1/2 bottle of drinkable red wine
*may need as much as double the liquid if doing in a crockpot, depending on size of crockpot
salt & pepper
Prep. Time → 15 min
1. If using a conventional oven, preheat to 325.
2. Season both sides of roast with salt & pepper.
3. If using the oven, place meat in the center of a large casserole dish and surround with potatoes and carrots. Place garlic cloves on top of meat and 2 or 3 in with vegetables. Repeat with separated onion segments, making sure meat is entirely covered by onion pieces before distributing the rest around with the vegetables.
4. If using crockpot, put potatoes and carrots on the bottom, lay the roast on top, and distribute onions and garlic same as above.
5. Pour in broth and beer or wine in at the corner of the dish slowly to minimize splashing and mess. Reseason entire dish with salt and pepper liberally.
6. If using crockpot, add enough liquid to make sure meat is covered. If double the broth and beer/wine is not enough, add a little water until meat is just covered. Cover and set to high until liquid is boiling then turn down to low. Cook for a minimum of 5 hours but can keep on low for up to another 3 hours before it should be turned down to keep warm.
7. If using oven, cover with 2 layers of foil and seal on all sides, Cook for an hour and fifteen minutes per pound plus an hour. (ex. 3 lb roast - cook for 4h 45 min)
Remove from oven and let stand 10 minutes before removing foil.
main courses September 22, 2011 15:51
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