What's For Dinner? Sunday Pot Roast

On a Friday....

Well the temps have started dropping, all around the country, not just here. The thermometer says it's -2. In the morning it is supposed to be -12. that is actual temp, wind chill not included. What we have to realize is that it is January in Michigan. If it were -12 in Miami, I too would freak out. We have about 11/2 feet of snow on the ground. It is a little hard to tell with the wind blowing it sideways....

It was a good day for Pot Roast. Pot roast is kind of a forget it meal. Throw everything in the pan and let it go! Low and slow and it's ready when dinner rolls around. The only real cooking is searing the roast (so it doesn't dry out) and making gravy before dinner. I served this with a simple salad, because all the veggies are already cooked with the roast. And leftovers can be turned into sandwiches or wet food, aka soup.

Sunday Pot Roast

Oven at 300 degrees

4-5 pound beef roast (I just use whatever roast I grab out of the freezer)

Salt and pepper all sides and sear in 2 T olive oil in a dutch oven

Then comes the tricky part because I don't really measure this part--

Add to the pan (I dump them around the roast

1/2-1 pound baby carrots (can use big carrots cut in chunks)

1/2-1 pound baby potatoes cut in half (can use big potatoes in chunks)

3-4 stalks celery cut into 2" pieces

1/2-1 pound mushrooms (sliced or halved or little ones whole)

1 small onion in 1/8s

** 2-3 bay leaves

1 tsp thyme

1 tsp rosemary

2 tsp garlic powder

1 tsp sage or savory

1 tsp onion powder

1/4-1/2 tsp cayenne pepper

1-2 tsp paprika

1/2 tsp celery seed

**Add about 3-4 c beef stock (one carton is 4 c so I tend to use it all or it may get lost in the fridge)

**2 T Worcestershire sauce

Put the lid on your dutch oven and in the oven it goes! Today it took about 3 hours on 300. It may take longer, depending on the size of your roast.

**Some notes before I get to the gravy portion of our program

** the dried spices I make into a mix, multiplying it by 10 (usually) and store in a jar. Then when I want to make this, BAM! just add 2-3 T of the mix and it saves a little time and energy. I also make almost all of my spice mixes in bigger batches like this.

** When you open a carton of stock or broth and do not use all of the carton, there are several things you can do with leftovers. You can make extra gravy (few people say no to extra gravy). You can freeze the stock in ice cube trays or in a lidded dish. If you put it into the fridge, take a sharpie and write the date you opened it on the top so you know if it is still good. You don't want any surprises when you go to use it!

** A little story about Worcestershire sauce--watching Diners, Drive-ins and Dives one day and the chef is making his recipe with Guy Fieri. He is naming the ingredients as he adds them and then he gets to Worcestershire sauce. Most people have a hard time pronouncing this. As he adds it he calls it "Wash your sister sauce". I laughed so hard I almost ...well I am sure you know....I have called it that ever since....So now you will never get taht out of your head......

On to the gravy! Gravy is way easier than people think. I have never had lumpy gravy. Lumps are not allowed unless they are dumplings.

In a sauce pan (size is determined by gravy quantity) you will add equal parts butter and flour.

Melt the butter first. If you add 1/4 c butter, you will whisk in 1/4 c flour (gluten free or regular flour). Whisk it until it is smooth. Cook for a minute or two, to cook out the raw flour taste.

Add a ladle of stock from the pot roast pan, whisk thoroughly, see no lumps! It will thicken quickly, add another ladle of stock, whisking thoroughly. Because the stock is hot from the pot roast, it will thicken quickly each time. keep doing this until it is the thickness you prefer. It will probably take bout 4-5 ladles.

You can check for salt and pepper, but because you used the pot roast stock it will have all the seasonings in it. It should be silky smooth, unless you dumped some of the mushrooms in it as you ladled...I heard from a friend.....

** My grandma would make gravy by adding a flour and water slurry. She would have tons of little lumps in it and then would strain it to make people think she didn't have them to begin with.... my method is less steps....

** make extra gravy and then have hot roast beef sandwiches with the leftovers--- toast some bread (or don't but it won't be as soggy if you do), lay on some warmed roast beef and ladle gravy on top. Or mix the roast into the gravy and then pour it on the bread.

** You can also turn it all into a beef pot pie by topping it with puff pastry and baking it!

Lots of ways to use this! You just have to get in the kitchen and do it!