{"id":725,"date":"2009-09-02T13:55:39","date_gmt":"2009-09-02T17:55:39","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=725"},"modified":"2009-09-02T13:55:39","modified_gmt":"2009-09-02T17:55:39","slug":"pot-roast","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/pot-roast\/","title":{"rendered":"Pot Roast"},"content":{"rendered":"

\"Pot<\/a>
\nLooking for some comfort food this past weekend Monique and I decided to put together a pot roast along with the Lemon Meringue Pie<\/a>. We found a nice 5-pound section of top round chuck roast at BJ\u2019s which saved us a lot from one 15-pound bottom round I was eyeing a few minutes before the butcher pointed out the \u201croast\u201d meats section. Roasting anything larger than 5 to 7 pounds requires a larger pan\u2026.err\u2026pot! At the Hyatt Regency Hotel, every Sunday brunch had a carving station and many times, I can remember panning up, seasoning and roasting up to a dozen top rounds each weighing in at around 15 to 20 pounds each. Now that is a lot of roast beef.<\/p>\n

We have really enjoyed the Pot Roast Sandwich at Bob Evan\u2019s since we started eating there on occasion and Monique said it reminded her of the pot roast her grandmother made years ago. The pot roast recipe we came up with is a close attempt at duplicating the two flavors; we have been eating leftovers every night since.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
5<\/td>\nLb.<\/td>\nBeef top round or chuck roast<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nCarrots, peeled and large diced<\/td>\n<\/tr>\n
1<\/td>\nLarge<\/td>\nSweet onion, large diced<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nMushrooms, baby Bella, halved<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nShallots, peeled<\/td>\n<\/tr>\n
1<\/td>\nBulb<\/td>\nGarlic, cloves peeled whole<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nBaby new potatoes, halved<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nBeef stock, warm<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nMerlot or red wine<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nSoy sauce<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
1<\/td>\nPacket<\/td>\nLipton onion soup mix<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nFresh rosemary, chopped<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nFresh basil, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nFresh thyme, chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nFresh sage, chopped<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and fresh cracked black pepper<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pre-heat oven to 425\u00b0 F.<\/td>\n<\/tr>\n
1.<\/td>\nUnder cool water, rinse the roast then pat dry with paper towels. Then evenly coat the entire top, bottom and sides of the roast with salt and fresh cracked black pepper.<\/td>\n<\/tr>\n
2.<\/td>\nEvenly spread the carrots and onions into the bottom of the roasting pan, and then place the roast over them.<\/td>\n<\/tr>\n
3.<\/td>\nTake whole garlic cloves and evenly stuff in-between the sections of the roast on the top side only.<\/td>\n<\/tr>\n
4.<\/td>\nArrange the mushrooms, shallots and baby new potatoes evenly around the roast.<\/td>\n<\/tr>\n
5.<\/td>\nMix together the warm beef stock with the merlot soy sauce and the Worcestershire sauce. Then add the Lipton onion soup mix packet and stir well. Then evenly pour this over the roast and other ingredients.<\/td>\n<\/tr>\n
6.<\/td>\nCombine the fresh chopped herbs and then sprinkle them evenly over the roast and other ingredients. Cover.<\/td>\n<\/tr>\n
7.<\/td>\nPlace the covered roast in the pre-heated 425\u00b0 F oven for one hour, then turn down the oven temperature to 275\u00b0 and continue to roast for another 4 hours. \u00a0Do not lift the cover from the roast at any point during the roasting.<\/td>\n<\/tr>\n
8.<\/td>\nRemove from the oven and allow to sit for 10 minutes to cool. Then slice or pull the meat into portions.\u2019Serve with peas and mashed potatoes for a complete meal. \u00a0Also makes great pot roast sandwiches.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
\n

\"Pot<\/a><\/p>\n

Before Roasting<\/strong><\/p>\n<\/td>\n<\/tr>\n

\u00a0<\/p>\n

\"Pot<\/a><\/p>\n

After Roasting<\/strong><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

(Click on images for a larger view)<\/p>\n","protected":false},"excerpt":{"rendered":"

I was eyeing a few minutes before the butcher pointed out the \u201croast\u201d meats section. Roasting anything larger than 5 to 7 pounds requires a larger pan\u2026.err\u2026pot! <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11],"tags":[212,169,214,154,213],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t