Long time subscribers have heard my raves about pot roast before. And while it takes some time on the front end, it is almost care-free cooking after that. Most of your time is spent doing something else because it is a slow cook method that requires little attention once the pot is ready to cook. And when it is ready, you get a balanced meal all in one pot — you’re eating like Thomas Jefferson. Protein, fat, vegetables and a fruit. And it is even better after spending 24 hours in the fridge, so you can make it on a weekend and have several meals during the coming
week. One last advantage — it works for beef or pork roast.
I saw a couple of recipe enhancements recently that I pass on here. The first is dusting your roast with flour before browning it in the pot (this step follows the sauteeing of your vegetables). The other was adding red wine and cognac (or any brandy) to your chicken stock before starting the slow cooking stage. So here’s the outline: sauté your chunky carrots, celery, bell pepper, garlic and potatoes (I add mushrooms too), remove them, dust your roast, brown it, throw the vegs back in, add a ½ cup of chicken stock, a ½ cup of wine, and 1/4 cup of cognac, bring to a simmer, lower the heat and cook until fork tender. I sometimes thicken the gravy with a butter roux and serve the whole dish over wild and brown rice, your choice. The harmony of vegetables, meat and wine brings unsurpassed dining to your family table. Builds those family bonds with food from the kitchen to the table. It’s a good thing.