Saturday, November 21, 2009

Pot Roast with Potatoes for Pink Saturday


Photo courtesy of Bloomfield Farms



Earlier this week, Peg at Bloomfield Farms did a feature about cattle country. As I moved through her wonderful pictures I was struck by the pink tags that were placed in the ears of the cattle once they were in feedlots. My devious mind immediately knew what I would use as my lead photo today. If I led with a tagged steer, I'd need to feature a recipe for beef. So, I made a large pot roast for dinner tonight. It will provide two additional and easy meals that will allow more time for Thanksgiving preparation next week. I bake my pot roast in a low, slow oven. This recipe can be adapted for use in a slow cooker but the texture of the meat will not be the same. I, obviously, prefer the texture of the oven roast. I prepare a rub of sorts and work it into the beef with a jaccard or fork the night before I brown and roast the meat. I was born a contrarian, so I prefer to use flatter cuts of beef for our pot roasts. My favorite cuts are a boneless shoulder or center cut pot roast. Whatever cut is used, it's important that the braising liquid not cover the meat. It should come only halfway up its sides. I use white vermouth in this recipe. You can use red or white wine. My preference for vermouth is based on the fact that it's a fortified wine and can sit for a good while without turning to vinegar. A good French vermouth guarantees there'll always be a decent cooking wine in the house. That truc originally came from Julia Child. Whenever possible, I make the pot roast 24 hours before I plan to serve it. This allows neat slices of meat to be cut before they are warmed. Here's the recipe for the pot roast which, coincidentally, makes great French dip, cheese steaks or barbecued beef.


Pot Roast with Vegetables...from the kitchen of One Perfect Bite

Ingredients:
4 large cloves garlic, coarsely chopped
1 tablespoon dried rosemary, crushed
1 teaspoon Kosher salt
1/2 teaspoons coarsely cracked black pepper
1 (3-1/2 to 4 pound) boneless shoulder or center cut chuck roast
2 tablespoon vegetable oil
1/2 cup dry white vermouth or white wine
1/2 cup condensed beef broth, undiluted
1-1/2 pounds carrots, peeled and cut in 2-inch pieces
1-1/2 pounds small red or Yukon gold potatoes
2 tablespoons flour
1/4 cup water

Directions:
1) The night before roasting, combine garlic, rosemary, salt and pepper in a small bowl. Using a jaccard or meat fork, work the mixture into both sides of pot roast. Wrap in plastic wrap and refrigerate overnight.
2) Preheat oven to 300 degrees F. Heat oil in a Dutch oven over medium heat. When it is hot, slowly brown roast, about 10 minutes per side. Add vermouth and beef broth and bring liquid to a simmer. Cover and transfer to oven. Cook, covered, turning roast every 30 minutes, until tender and meat fork easily slips in and out of meat, 3 1/2 to 4 hours. About an hour before end of cooking time, add carrots and potatoes to Dutch oven.
3) Transfer roast and vegetables to a serving platter. Tent with foil to keep warm. Skim fat from surface of braising liquid. Add water or stock if necessary to equal about 1-1/2 cups. Combine flour and water in a lidded jar. Shake until smooth. Add to braising liquid and simmer for about 10 minutes. Season to taste with salt and pepper.
4) Using chef’s or carving knife, cut meat against grain into 1/2-inch-thick slices. Pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately. Yield: 6 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

79 comments:

The Quintessential Magpie said...

This sounds like another winner, Mary!

I wonder what the tag is in the cow's ear. My father raised prize beef cattle, and they had silver vacination things piereced through their ears like giant earrings. I wonder if the pink tag is similar.

Happy Pink Saturday...

XO,

Sheila :-)

Debinhawaii said...

Nothing like a good pot roast--an you have made such a gorgeous serving plate of it too. It almost looks too pretty to eat.

My Little Space said...

This recipe should do well with pork too. Looks so yummy good!

LDH said...

Good Morning Mary,

Clever pink tag lead-in! Recipe looks great! I am posting a Pot Roast Post tomorrow called Sunday Dinner. It is one from my MIL and really posted for my girls with step-by-step pics.

Have a great weekend!

Selba said...

I like the way you decorate the pot roast with potatoes :)

Happy Pink Saturday!

Donna-FFW said...

This is seriously the next pot roast Id like to try, and I love how you arranged the potatoes around the meat.

Susan said...

Finally, a perfect pot roast. I have never used wine in mine and I ask..why not? (smile and thanks)

Ginger said...

Now I am just shaking my head. Your Pot Roast is a thing of art! The recipe sounds delicious and I am happy to learn a little about slow cooker and oven roasted. Thank you for that and have a wonderful weekend. Thank you for sharing this.

Hélène Glehen said...

Love the "pink earings" of the cow. Happy PS to you.

Bunny said...

Love the photo of the cow and her pink tag. I just bought a roast to make a pot roast. I will try this when the family is ready for a nice pot roast. Love your blog.

Marina Capano said...

Hi! Happy pink satuday!

what a fantastic pink post, lovely
and so yummy!!!mmhhh

xoxo

Mary said...

Sheila, the tag identifies the feedlot to which the cattle belong.

Tami said...

Another great recipe! Thank you!
Happy Pinks today..xo Tami

Happily Retired Gal said...

Wow ... that sounds (and looks) delicious ;-)
Hugs and blessings,

Natashya KitchenPuppies said...

So pretty! I love the presentation.
And the sammies you are describing are making me hungry!

SnoWhite said...

that looks great!

George Gaston said...

Mary, nothing warms the soul like a good Pot Roast. This recipe sounds so delicious. Enjoy!

Michelle said...

Mary, Your pot roast looks so elegant, I love making this meal just for that reason, you don't have to cook for a couple more meals, I'll have to arrange my a little prettier. Happy PS.

lilyng said...

mary

i was in colorado springs visiting my dear friends and met London, Meatball and ??. They belong to Teng Teng. London is a black and white and the oldest of the three. Meatball and ?? are still calves and brown like the one in your picture but they do not have tags. Perhaps they have but i was too engrossed in their lovely fur.

SmilingSally said...

I refuse to connect the top photo with the second. My meat comes from a grocery store, and it's in a package, wrapped in cellophane. LOL

Lea Ann said...

Love the arrangement on this delicious dish. Whenever I drive by a field with cows with tags, I always say "Nice earrings"

Charmingdesigns said...

What a delicious blog! Your header is delightful! I'm on my way to check out what I've been missing!

Martha said...

Mary, there is a bit of a chill in the air -- pot roast sound wonderful -- it was one of our winter Sunday dinners growing up!

bj said...

This looks and sounds delicious. I like both oven and crock pot roasts but prefer the oven.
Happiest Pink...
xo bj

Karen said...

What a beautiful presentation of your pot roast. I love the pink in the picture!

Rosie@Journey to Charm said...

Oh, oh, oh. Just now seeing your blog. I'm a printing recipes right now. Such a wonderful blog you have.

My Crafty Little Page said...

Hmm...for some reason I always leave here hungry! Happy Pink Saturday :) Nancy

Barbara said...

Love your cow photo! And the pink earring.

I think pot roast is better the second day too--also true with stews.

Great presentation, Mary! It looks divine.

She'sSewPretty said...

We make our pot roast almost the same Mary except I have never used vermouth. I will have to try your recipe to see what flavor the vermouth adds to it. Thanks for sharing your recipe and happy Pink Saturday!

Mollye said...

Hmmmmmmmmmmm I can smell it way down here Mary. Uhm... that is to say the roast beef dish not the one on the hoof! Happy Pink Saturday, Mollye

Riet said...

This sounds like a wonderful dish. Wow, I always get hungry when I read your recipies Mary and I just had dinner.:))
Happy pink Saturday and thank you for your visit

CC said...

Again Mary,You have made me so hungry..as always,your food and presentation is just gorgeous. Your pictures and service is just so pretty.. Happy Pinks..and have a wonderous Thanksgiving filled with all those you love.

claudie said...

Feedlot?? Cool I didn't know that.
I like the presentation, it looks delish Mary.
Happy PS
Love Claudie
xoxoxo

Nancy @ La Chambre Rose said...

Happy Pink Saturday!

Your comment arrived by divine intervention I am sure. Just as I was about to leave for my grocery shopping for the week, I checked here one more time. As is my usual routine, if I have not stopped in here already this week, I catch up! We adore,crave, etc. Portuguese kale soup. Immediately upon seeing the recipe to include the leftover turkey, I quickly typed kale and sausage into my iPhone list. I love your recipes and I love the technology that keeps me updated here and at the store!

Thank you for the recipe! Your work is much appreciated in our home.

Sandi@ My Yellow Door said...

Good thinking, Mary! Your recipe sounds delicious! Thanks for sharing and Happy Pink Saturday.

Blessings,
Sandi

Lynda said...

A beautiful arrangement for the roast and potatoes, Mary. I prefer the oven, too for cooking, although I do use the crockpot once in a while for it.
I like your tip of using a herb rub the day before you roast it- I hadn't thought of that. Thanks!

Carol at Serendipity said...

Very pretty presentation. I like the oven as well and the tip about the vermouth makes a lot of sense!

Happy Pink Saturday!

Catharina Maria said...

Oh the cow with her pink earring !
delicious receipt !
love Rini the Netherlands

Teacup Mosaics said...

That is the most beautiful pot roast I have ever seen, after all the turkey I think I will be trying it. Pretty Pink earred steer too!

caren said...

Oh, Yum!!! I make pot roast with potatoes and carrots but I'm sure it's not as good as yours. I will try your recipe instead. Happy Pink Saturday!

Sares said...

It looks and sounds delicious, but I do feel sorry for that poor cow. Even if she got a pink tag in her ear! Happy Pink Saturday and have a wonderful weekend!

Betzie said...

Oh my that cow was a eye catcher! Poor thing...LOL
Would you please come cook for me? I have no idea what to make for dinner and too late to make your delectable pot roast!!!! YUM!

LemonyRenee' said...

Oh, Mary. How can I enjoy pot roast with those big brown eyes looking at me??? I know, I'm a city kid.

The recipe looks delicious.

That shabby Pink Girl said...

Hi Mary
I always love your Blog, so many pretty things and the yummy food, I write down your recipes and try them~~so delicious~thanks so much for sharing with us.
see you next time, and have a wonderful Thanksgiving!

marian elizabeth

~*~Magpie's Nest said...

~*Happy Pink Saturday*~ and Happy Thanksgiving to you and yours!!!

Rostrose said...

Hmmm, that really looks delicious! Happy Pink Saturday & Hugs, Traude

Ange said...

YUM! The pink tag is pretty but my I'm looking forward to trying your pot roast recipe! Merci for coming and visiting my blog and here's to more pink tags!

someplace in thyme said...

Oh my Mary, after seeing the sweet face on that cow, I am not eating potroast today. Sorry.......Maybe next week, Happy Pink Saturday sweetie, Char

Pat@Back Porch Musings said...

Looks delicious, Mary.

We raised beef cattle, up until about 7 years ago.

vickie said...

Happy Pink Saturday! Quite a cute pink Saturday picture! The stew recipe looks wonderful. Thanks for sharing!

Pam said...

The roast sounds wonderful. My mouth is watering just reading the recipe. Happy Pink Saturday and have a wonderful Thanksgiving.

Wrightboysmum said...

All our cattle must be tagged so thepicture made me smile. I wanted to do a roast for Boxing day so that recipe looks fab. I'm going to have a go at that. Thanks and Happy Pink Saturday.

Grace said...

what a great recipe thank you for sharing ...love the pink tag. Happy Pink Saturday!

LV said...

You are so good at cooking and making us all hungry. As always, I would like to have anything you prepare. This would sure taste good after too much turkey.

serenade said...

oh i'm going to follow your blog now just love it. Happy pink and thanks for the comment. D.E

sissie said...

At least the cows are into pink too! What a great post.
Thanks for commenting on mine as well.
Happy Pink Saturday.

Elena said...

I should never visit your blog on an empty stomach - especially as you alway have such mouth-watering, delicious looking recipes ... sigh, wish I could 'cook'.

Happy ps - have a great week.

ciao for now,
Elena :)
ps. I think the cow looks rather cute with a pink tag :)

Mimi said...

Pot roast and potatoes are the perfect comfort foods for a chilly night.
Mimi

xinex said...

This looks so pretty and so good too, Mary!...Christine

WizzyTheStick said...

NO wonder the poor moo looks so sad. She can see what's in store for her with that delicious roast. Poor thing :-)

Dawn said...

Yummy! HPS!

Terri said...

Looks and Sounds great! Hope you had a great pink Saturday!

Martha's Favorites said...

Mary: Can you send me some of that? Have a blessed week. Martha

sherri@lavenderfields said...

Mmmm! Now I'm feeling like a nice Sunday Night dinner! Sounds good with a little horseradish!! Have a great Pink Saturday, and a wonderful week! Sherri : )

Katy ~ said...

This pot roast sounds like perfection! For so long I've needed The Recipe. I think this may be it!

rosechicfriends said...

Happy Pink Saturday!
Thanks for visiting my post and for the YUMMY Pot Roast recipe. It happened to be my FAV way to eat beef.

HPS...Lorena

Peg @ Bloomfield Farm said...

Pa will be so happy you are encouraging people to eat beef. Great idea for Pink Saturday. Delicious sounding recipes too!

To answer the ear tag question, there are several thousand cattle in a feed lot. Each one is very important to his owner. Occasionally, one might escape from a pen and steers are very closed-mouthed about where they came from. Those tags help them return to their rightful owner. Each pen is identified with the same color... Pa's bunch got stuck with the hot pink tags. The guys were not too happy with the color choice.

Lisa said...

Yummy!!! I love pot roast!
Happy Pink Saturday!
Hugs, Lisa

Lori said...

Arent you clever, it looks like a crown.

Audax said...

What a beautiful potroast and so uncommon here in Australia. The final dish sounds so delicious I might even try it later when the hot weather abates. Wonderful photos. Cheers from Audax in Australia.

Christi @ A Southern Life said...

Cute idea for Pink Saturday. I have a hard time looking in the eyes of what I am about to eat! Love pot roast and it is a great idea to make it as a time saver while you prepare for Thanksgiving.

Christi @ A Southern Life

dana said...

Ohhhh, I hope that Pink Tag doesn't mean that cow is "NEXT"! :)

Yummmmmm, pot roast! I haven't fixed that delicious meal for over 7 years....that's when my hubs had a heart attack! We do have a steak on occasion, but not pot roast....and I can tell you that I MISS IT!

Your blog is wonderful!! Thanks for all of your interesting and delicious shares!

Oh, and I hope you had a terrific Pink Sat...and an awesome Thanksgiving! Dana

Julie said...

Hi Mary, This looks so yummy...Happy Pink Satrurday...Happy Thanks Giving... Do hope you will stop over for a visit...
xoxo
Julie

Lynn@ The Vintage Nest said...

Happy Pink Saturday. Pot Roast.....I think is every guy's favorite meal....I know it is for my husband. And if I serve it with real home made yeast rolls and real butter....I can pretty near ask for anything I want. :)

dottydotty said...

how incredible is that photo lovley presentation hope you have a fab pink weel:)

Beverly said...

Mary, I love your clever use of the photo. I am certain that cow was thrilled to have received a pink tag.

Your pot roast looks and sounds delicious. I like that you use the vermouth, and I will try that next time. I like mine cooked in a slow oven, too.

free online adventure games said...

Ooh I love pot roast, especially when the fork slips easily in and out of the meat and that melt-in-the-mouth feeling when eating it. I'd love to really try this recipe.

Maria Berg said...

I will think about that - A good French vermouth guarantees there'll always be a decent cooking wine in the house.
MB

foodiefranklin said...

Wow, this looks fantastic! Not sure if I agree about the vermouth though. It may work with this recipe, but it can't work for everything (you use different spices in each recipe, so why not different wines?).

Ever heard of this: www.academiewines.com? They blend nice wines for gourmet cooking - real wines, not your standard "cooking wine". Bottles are smaller too (which I like!) and you can drink while you cook (which I really like!).

Just thought I'd share! Thanks for the recipe and I love the photography! (wait...the beef in the recipe isn't from the cow in the picture, is it??)

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