Tuesday, May 27, 2008

McBone Recipes: Pot Roast

May in Ohio has been so cold that I've hardly been in the mood to grill outdoors at all. And what better way to combat a springtime chill than with a sumptuous pot roast? Mine is pretty basic, with one or two minor McBonifications.

You'll need:

A 3 lb. chuck roast, or some other cut of beef suitable for stewing. If you want your roast to be really moist and flavorful, don't get anything too lean*
2-3 cloves garlic, finely chopped
3-4 large carrots, cut in big chunks
2 stalks of celery, diced
1 onion, peeled and studded with 5 whole cloves
3 cups beef broth
1 cup red wine
2 tablespoons bacon fat
2 bay leaves
all purpose flour, about half a cup
salt and pepper to taste
fresh parsley, chopped

Start by sprinkling meat with salt and pepper on all sides. Rub with garlic, then dredge in flour, making sure all sides are nicely coated.

Heat bacon fat in a pot on medium heat. You can substitute butter for bacon fat but it won't be quite as delicious. Brown your roast on all sides. You want the meat to have a nice, deep brown color, but please, I beg you, do not scorch it! When the meat is about halfway browned, add your celery and carrots. I like lots of nice big chunks of carrot with my pot roast, because they really soak up all the flavors. Finish browning the meat. Then add your studded onion, 2 cups of the beef broth, red wine and bay leaves. Cover and cook in a 300 degree oven for two hours or until it's so tender you can't stop slobbering all over yourself. After about 2 hours check your roast and add remaining broth and more wine, if necessary. Also, I like to taste the broth and salt as needed.

When finished, slice the meat and serve with veggies and plenty of the juice. Sprinkle with fresh parsley. My favorite way to enjoy a pot roast is with an nice crusty bread and a good bottle of red wine. This meal is easy and delicious and comes with the McBone satisfaction guarantee. Just ask Alex, who says: Exquisite. Best tasting carrots I've ever had.

As always, McBone welcomes any questions or comments concerning pot roast or any of our scrumptious recipes.

Buen provecho!


* Screw low fat.

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