Monday, November 1, 2010

Halloween Pot Roast

Halloween Pot Roast

Made a pot roast for Tom yesterday since it's his favorite Sunday meal, while he was busy carving pumpkins and raking leaves, in anticipation of Halloween.  I also wanted to thank him for the great trip to NYC he gave me over the last few days.

I made the pot roast using a chuck roast and braising it in leftover wine and coffee mixed with tomato paste, thyme and Worcestershire sauce, over a bed of sauteed onions, carrots, celery and garlic, in a low oven (300 degrees) for 4 hours.  I added the yellow potatoes during the last hour.

While I cooked, Tom made two fancy carved pumpkins -- it a Halloween tradition for him.  He is very good at it and the neighbors look forward to seeing his work. The kids think they are "awesome."  My pumpkin is the classic third one with the crooked eyes.

Here's how to make the Halloween pot roast: 

Preheat the oven to 300 degrees.  Plan on 3 or 4 hours to cook the pot roast.  A big thick chuck roast works well.  In a heavy casserole with a well fitting lid, melt 2 -3 T butter and 1 T. of olive oil.  Pat dry the roast, and season it well with salt and pepper.  Brown it well on both sides.  Remove. 

To the pan, add sliced onions and let them sweat while you clean and cut up the carrots and celery. 

Add them to the pan along with 2 heaping tablespoons of chopped garlic.  Mix together well. 

Add enough liquid to fully cover the veggies and eventually the meat -- about 4 cups.  Today I used leftover red wine and this morning's leftover coffee.  Bring it up to a simmer. 

Add 1 small can of tomato paste, 1/4 cup of Worcestershire sauce, and 1 T. dried thyme. 

Stir it together well.  If needed, add more liquid.  You can use beef broth or more coffee or more wine. 

Be sure to bring the liquid to a boil before adding the pot roast back into the pan. 

Cover, and place in a preheated oven.  Cook for 3 to 4 hours. 

After 3 hours, remove the pot from the oven, carefully turn over the roast. 

Add the pre-washed potatoes.  I used small Yellow Yukon potatoes.

Cover the pot, and return to the oven for another hour.

Carefully remove the pot roast and veggies to a platter.  Add some pan juices, but avoid the fat. 

And serve before the Trick or Treaters come to the door.  The meat will be very tender, and fall apart.  The potatoes will be done, but not mushy.   Plenty of leftovers.  Tonight we will have it again, with a side salad.

1 comment:

  1. Yum! We are big potroast fans so I will definitely try thus recipe. I always have red wine and coffee in the house! Great job on pumpkins too!