Sunday, November 14, 2010

Pennsylvania Pot Roast

This has become a favorite recipe of ours over the last few years. I originally found this recipe on Cooking Light's web site and it's the best pot roast I've ever had. The secret is in the sauce! You cook the pot roast with a bunch of yummy vegetables on the stove top very slowly. And when the pot roast is done you reduce the flavorful vegetables and the liquid to make this velvety delicious sauce. It is such a cinch to make and only requires about 10 minutes of prep time. The kids love this meal and they don't realize all of the veggies that they are eating! Serve with some whipped mashed potatoes and you're good to go!

adapted from Cooking Light

2 Tbs Olive Oil
1 (1 1/2 lb.) beef eye of round roast (or whatever your butcher recommends for a pot roast)
3/4 cup low-sodium chicken or beef broth (I've used both and it doesn't effect the flavor much)
1 cup chopped onion
1 (16 oz) can diced tomatoes (or crushed if you prefer a smoother sauce), undrained
1/2 cup diced carrot
1/2 cup celery
2 Tbs chopped fresh flat leaf parsley
1/4 teaspoon dried thyme
4-6 black peppercorns
1 bay leaf

Place a large dutch oven (or saucepan) over medium high heat. Heat olive oil in pan until hot, but not smoking. Salt & pepper the roast. Add the roast to the pan and brown on all sides (2-3 minutes per side).

Next, add the remainder of the ingredients (see, I told you this was simple!) and bring the liquid to a boil.

Cover, reduce heat and simmer about 3 hours or until tender (or until the Vikings game has ended).

Remove the roast and tent with foil. We're doing this to retain the juices in the roast and let it rest. If you cut into it right away the juices will run out and you'll be stuck with tough meat.

While the meat is resting, increase the heat of the dutch oven to medium. Cook the broth mixture, uncovered for 10 minutes, or until it has reduced to 1 2/3 cups. Discard the peppercorns and bay leaf.

Slice the roast against the grain and serve with the sauce over the top.


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