Pot Roast of Perfection
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This low and slow pot roast recipe is well worth the wait. It takes about half and hour to prep everything and then all you have to do is let it cook. When it comes out, it will fall apart and melt your heart.
Prep Time: 30 min
Cook time: 6+ hrs
Yield: 1 roast
Cross rib roast (or Chuck roast or Blade roast)
3 garlic cloves
Bunches of fresh herbs - rosemary, thyme, oregano
2 cup broth
2 tbsp butter
2 tbsp corn starch
2 tbsp flour
1/2 tsp red wine or white wine vinegar
Thaw roast the day before. Salt the meat and keep it in the fridge overnight. Set it out on the counter in the morning to allow it to come to room temperature.
Heat your outdoor grill to it's hottest temperature. Sear the meat on all sides over high heat for 20-30 seconds per side. Set meat aside.
Pre-heat oven to 400F.
Cut onion, garlic and tomato into wedges. Heat a cast iron pan on medium heat and cook the onion in a splash of oil until it softens. Add the garlic and tomato to the pan and cook a couple minutes more.
Remove the pan from the heat and arrange the wedges of vegetables around the edges of the pan. Place the bunches of herbs on top of the vegetables. Nestle the roast into the middle of the pan. Add enough broth that all the vegetables and herbs around the roast are sitting in the liquid.
Wrap the pan with the roast in tin foil. Place in pre-heated oven & immediately turn the temperature down to 270F. Leave in oven for 6 hrs or more.
The meat is done when it falls apart by touch and you can remove any bones without resistance. Remove the roast from the pan, cover and let sit for 10 min.
Serve with gravy made from the strained cooking liquid.
Strain the cooking liquid through a fine mesh sieve into a medium sauce pan.
Heat to boil, adding more water or broth if there is not much liquid.
In a small dish, blend the flour and corn starch into the butter, using a fork, until it makes a paste.
Add the paste to the boiling cooking liquid, a teaspoon at a time. Whisking it into the liquid thoroughly. Add until the consistency of the gravy is as you desire. Adjust to taste with salt, pepper and vinegar.
Zhuzh it up!
You can adapt this recipe to give the roast whatever flavours you like. Change the vegetables your fry up, the herbs you put in fresh and add a spice rub to the meat.
This amazing recipe was written by Erin Walker