If you have been reading this blog for a while, you may already know that my husband and I share a common love of “dinner for breakfast.”
But lots of times we just have “dinner for dinner” and this basic pot roast is one of his favorites. (mine too!) Simple and tasty – this can be made in one pot and put into a slow oven until you are ready to eat and if you are using one of those heavy cast iron dutch ovens like I do, it will stay hot for a long time in case you have family or friends wandering thru at different times to be fed.
Over the years I have picked up a few tips to really help make the dish shine.
1. Add lots of seasoning to the meat and make sure to brown it. I really think being generous with your spices and seasoning sets up the meat for not only a flavorful crust but tasty “au jus.”
“crust” on lots of flavor!
The flavor is in the “brown!”
2.Sauté those carrots. Take the time to really cook those carrots a bit along with the onions – it makes a difference!
For the record… this picture was taken as soon as I threw in the carrots, so they were still raw, but they did get a nice saute in the pan!
3. Potatoes on the side please!
I used to put the potatoes right in with the roast but they were never as good as I wanted them to be, so when a TV cook from Oklahoma once suggested serving the pot roast on a mound of yummy, rich mashed potatoes, I have been doing it that way ever since! (plus this gives opportunity for extra flavor – like “garlic mashed potatoes!”)
- My husband made these delicious mashed potatoes!
My basic spice blend for the meat contains sea salt, course ground black pepper, garlic powder and celery seed. In addition to this I can change the flavor profile depending on what else I add. For example…ground cumin, paprika and a tiny bit of cinnamon for an “exotic” pot roast. Or crushed red pepper flakes for a “spicy” version. Let your imagination run wild.
My basic “go to” for liquid is water mixed with a generous amount of Worcestershire sauce to de-glaze the pan and become the cooking liquid for the pot roast meat and veggies. But you can use stock, cider, beer or wine too. Each of this will add/change the flavor profile.
I usually add a small can of tomato paste (or a couple squirts from the tube) to the pan after I have browned the meat and veggies but before I de-glaze to add a real depth of flavor to the pot roast liquid and because I love tomatoes!
If you want a thicker consistency for the “Au Jus” than add a tiny bit of cornstarch or an arrowroot slurry about an hour before serving.