Saturday, September 09, 2006

Pot Roast

I was looking for an economical bit of meat that would be good for two dinners...and one that we haven't had recently. So pork roast was out. Happily, I asked the Safeway butcher to bring out more of the 7-bone pot roast, which if you get the right cut has very little boning and not much fat.

So for $6.50, we had a nice pot roast dinner for the first cool evening of the fall.

Fleagirl's Pot Roast

Season one 4-5 pound pot roast with kosher salt & freshly ground pepper. Then, with a hand-held strainer, sift flour evenly across the roast.

In a wide, heavy pan, heat about 2T corn oil. Add roast and brown well. Turn and brown the other side.

Remove roast (put in oven proof pot or dutch oven). Add to cooking pan about three cups mirepoix (three large diced carrots, one diced onion, two ribs diced celery) and about five smashed cloves of garlic. Cook until tender.

Move mirepoix to roasting pot.

Deglaze cooking pan with 1/2 cup chicken broth, one can roasted tomatos, and a splash of red wine. Scrape up all the yummy bits on the pan, break up tomatos. Add to roasting pan after all is simmering.

Cover roasting pan with heavy-duty aluminum foil and tight-fitting lid. Cook in oven at 325 to 350 for two-to-three hours. During this time baste the meat every hour.

Serve with egg noodles (I throw some frozen peas into the water while they are cooking), and sauted cabbage (I like to add some thick-sliced carrots, which add color and crispness).

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