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I have a passion for the roasts, stews and soups of wintertime. The one pot meals that nourish, sustain and excite us through the cold and dark time of the year. I swear that some of these lunches and suppers have saved my life.
If you're from the Midwest( Mn) and you grew up on Mom's pot roast , you know what I mean. You can make it better, I think. She seasoned it with salt and pepper - the chuck or blade front end of the cow, as well as the potatoes, carrots and onions.
Add garlic and rosemary or "herbs de Provence( a mixture of dried herbs from the South of France) which includes basil, fennel seed, lavender. marjoram, rosemary,sage, summer savory and thyme ( according to the "Food Lover's Companion") - a thoroughly intoxicating perfume of flavors esp when married to meats like beef or pork, or chicken in a one black cast iron pan meal.
One hour total cooking time w/ chicken - add vegetables the same time as the chicken.
With a pork or beef roast( or venison), add the vegetables after one hour of cooking and check for tenderness at 2 to 2 1/2 hours. You should add water and wine at the beginning and cover your container( 2 cups water, 1 cup wine - red or white). It is so simple and so good - deep, rich, aromatic, delicious.
Serve with artisan bread for dunking.It will keep you alive and interested. Umm, 350 degree oven. Oh, add whole mushrooms, too. Mom didn't.
Showing posts with label pot roast. Show all posts
Showing posts with label pot roast. Show all posts
Monday, December 27, 2010
Tuesday, February 19, 2008
Roasting at Twenty Below
Tastefully Simple's recommendation on the box is that this cremy wild rice soup is "covenient for college students, and great for camping trips." Not really, at 90 minutes cooking time. It was good though, when I added by half a completely home made chicken dumpling soup w lots of vegetables to it.
But, it is apparently quite a successfull company.
Great weather for an old fashioned pot roast w/ chuck ( 3 lbs) and plenty of carrots and onions. They glaze and carmelize so nicely. Three hours total. Add the vegetables at about half way. Keep everything covered. Brown the roast in a little oil after you have seasoned it w/ salt, pepper, and garlic. Add 1 cup water and 1 cup wine(red or white) just before you put it in the oven. You could add rosemary and potatoes ( @ 2 hrs) to the pot/pan/roaster, too, to make it even more interesting and complete, and special. It is comfort food at it's best. The kind of food a body craves/ yearns for this time of the year when it is 20 below and the wind continues from the northwest.
If you are using venison, add bacon,( 3 or 4 strips thick cut) as you put it in the oven. Or larding, as DeGroot recommends, which I spoke about but have not tried. I promise to try it, and will let you know if it is worth the work. Where to get a "larding needle"?
But, it is apparently quite a successfull company.
Great weather for an old fashioned pot roast w/ chuck ( 3 lbs) and plenty of carrots and onions. They glaze and carmelize so nicely. Three hours total. Add the vegetables at about half way. Keep everything covered. Brown the roast in a little oil after you have seasoned it w/ salt, pepper, and garlic. Add 1 cup water and 1 cup wine(red or white) just before you put it in the oven. You could add rosemary and potatoes ( @ 2 hrs) to the pot/pan/roaster, too, to make it even more interesting and complete, and special. It is comfort food at it's best. The kind of food a body craves/ yearns for this time of the year when it is 20 below and the wind continues from the northwest.
If you are using venison, add bacon,( 3 or 4 strips thick cut) as you put it in the oven. Or larding, as DeGroot recommends, which I spoke about but have not tried. I promise to try it, and will let you know if it is worth the work. Where to get a "larding needle"?
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