Nourishing Traditions Pot Roast Recipes

NOURISHING TRADITIONS' POT ROAST

Steps:

• POT ROAST: Use a metal skewer to poke the meat all over.
• Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
• Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
• Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
• On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
• Preheat oven to 300 degrees.
• Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
• Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
• Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
• GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
• Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

PARTRIDGE POT ROAST

Steps:

• In a large frying pan melt the butter over moderate heat.
• When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown.
• Using a slotted spoon, transfer the vegetables to a large flameproof casserole.
• Set aside.
• Add the bacon and mushrooms to the pan and cook, stirring frequently, for 5 minutes, or until the bacon is crisp and has rendered most of its fat.
• With a slotted spoon, transfer the bacon mixture to the casserole.
• Place the partridges in the pan and cook, turning them occasionally, for 6 to 8 minutes, or until they are lightly and evenly browned.
• Remove the pan from the heat and transfer the partridges to the casserole.
• Add the salt, pepper and bouquet garni.
• Pour the beef stock and red wine over the partridges.
• Place the casserole over high heat and bring the liquid to the boil.
• Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour, or until the partridges are tender when pierced with the point of a sharp knife.
• Remove the casserole from the heat.
• Using tongs or two large spoons, remove the partridges from the casserole.
• Cut each partridge into 4 pieces, and keep warm.
• Strain the cooking liquid and set the vegetables aside to keep warm.
• Remove and discard the bouquet garni.
• Return the strained cooking liquid to the casserole.
• Return the casserole to high heat and boil, stirring occasionally, for 5 to 7 minutes, or until the cooking liquid has reduced by about one-third.
• Reduce the heat to low.
• Gradually stir in the BEURRE MANIE*, a small knob at a time and continue cooking, whisking constantly, for 2 to 3 minutes, or until the sauce is smooth and has thickened.
• (*BEURREMANIE, is kneaded butter and is used to thicken stews and sauces. It is added in small knobs to the boiling liquid, which is then whisked until the butter melts and the sauce thickens.)*TO MAKE BEURRE MANIE: Mix together equal amounts of softened butter and flour (soften the butter with a fork to incorporate the flour) Replace the partridges and vegetables in the casserole and stir in the chopped parsley.
• Cook for a further 2 to 3 minutes or until the pot roast is piping hot.
• Remove the casserole from the heat and serve immediately.