Posts tagged ‘roast’

September 28, 2010

Pot Roast (in the slow cooker)

As a kid, my mom’s pot roast was my and my brother’s favorite dinner! Anytime she would ask us what we wanted for special occasions we always opted for the Pot Roast. The tender meat with buttery potatoes topped with gravy make my mouth water just thinking about it. When I came home from school the house would smell so good and feel warm and cozy. Now I can have the same experience by cooking the roast in my slow cooker. My mom would make it on the stove and cook it for an hour and a half, but I cook mine in the slow cooker so I can put it on my menu during the week.  Coming home from work on those days is a treat. The house is filled with the wonderful smell of a dinner that is essentially ready, with just a few finishing touches. It is a comforting and warming feeling in the fall and winter.

This is my mom’s recipe, but of course I have altered it just a bit. I just can not seem to make a recipe without changing something up. However, it stays true to my mom’s version. 

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I use small whole potatoes when I can find them, if you cook potatoes in liquid with the skins on, the potatoes do not dry out and get too starchy. If you do not have whole potatoes cut your potatoes into quarters.

1 Chuck Roast (any size that will feed your family 2-3lbs)
1 yellow onion (quartered)
3 large carrots (cut into thick coins)
1 to 1 1/2 lbs. of potatoes (I use the small yellow potatoes and leave them whole)
2 sprigs of thyme
3 cloves of garlic, left whole
1/2 cup red wine
4 cups beef broth
flour for dredging
salt and pepper

Dredge all sides of the roast with flour seasoned generously with salt and pepper. Brown the meat on all sides. Deglaze the pan with the wine and a little of the broth. Simmer for 2 minutes then pour the liquid into the crock pot.

Place the potatoes and carrots in the bottom of the crock pot. Lay the roast on top and place the onion and garlic cloves around the roast.  Pour the remaining broth and sprig of thyme in the crock pot.

Cook on Low for 8 hours.

GRAVY – My mom would always make the broth into gravy using this method, it’s quick and easy. Place 2 cups of the broth in a sauce pan and bring it to a boil. Add some salt and pepper. Using cornstarch and cold water (about 2T cornstarch and 1/4 c. cold water) whisk into the boiling broth, it will thicken pretty fast. Add a little more cornstarch/water if you want a thicker gravy.

Serve with your favorite type of bread – garlic bread, croissants, bread sticks, or rolls.

Alternate stove-top method: Follow the first step and brown the meat and remove it from the pan, then deglaze the pan with the wine. Add the onions, garlic, and thyme to the pot and add enough broth to just cover the meat. Simmer for an hour and a fifteen minutes, then add the carrots and potatoes and cook for another 30-40 minutes until the potatoes and carrots are tender and the meat falls apart.

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December 25, 2009

Prime Rib with Au Jus

Christmas Eve dinner at my house usually features a Prime Rib roast.  I am truely a meat and potatoes kind of girl and this is the BEST dinner! My family and I all like it medium rare…Mmmm. Fortunately for those of you who like your meat a little more cooked a Ribeye is still nice and tender at medium. Prime Rib is super easy – much easier than Turkey! So much better too. Add some Au Jus and it’s heaven. I don’t need anything else – okay some potatoes and veggies are good too!

6lb Ribeye Roast (bone-in)
1/4 c. Kosher Salt
a bunch poultry herbs
zest of 1 lemon
1 tsp. pepper
2 c. beef broth
3 c. water
1/4 c. red wine
1 sprig of thyme
packet of au jus gravy mix 

Trim any excess fat off the roast. Chop herbs very fine, zest lemon and mix salt and pepper in a bowl. Spread the rub over the entire roast and massage into the meat. Place the roast bone side down in a roasting pan with a rack.

Set the roast out 40 minutes before cooking and let rest at room temperature. (cold meat in a hot oven means tough meat!).

Heat the oven to 450 degrees. Add beef broth and 2 c. water in bottom of roasting pan. You may need to add more water during the cook time if the liquid reduces too much. Roast for 20 minutes at 450 then reduce the temperature to 350 degrees until the internal temperature reaches 120 degrees (medium rare). (total of about 1 1/2 – 2 hours).

Remove the roast and rest for 30 minutes before carving.

Au Jus
While the roast is resting bring the juices in the pan to a boil. Scoop out any large pieces and skim some off any excess fat. Add the wine and let simmer 3 minutes. Add another cup of water (or more if needed) along with the sprig of thyme and au jus packet, allow to simmer for 5-8 minutes. You should have about 1 – 2 cups of sauce.

Once roast has rested cut the bones off the roast with a carving knife, cut the meat from the rib bones in one piece, following the contour of the bones. Lay the meat on a cutting board and slice across the grain in the thickness you prefer.