A beef pot roast simmering away is a pleasure to cook and to eat. I usually cook it in a slow cooker, but simmer on the stove top or in the oven also works. Any way of doing it low and slow, as the saying goes, so that the fat and connective tissue break down. A brisket, or round roast work, although I prefer a flat cut of chuck roast. Meat that is too lean will become tough when simmered over several hours.
Cool autumn days just beg for a long simmering, slow cooked meal that makes the whole house smell good. Add a loaf of the bread from last weeks column, and it smells super good!
The first step to great flavor is a good rub, and browning the meat. I use my own rub blend, a little smoky, a little sweet, on almost any meat. I make a cup or two of rub and keep it handy in my cabinet to pull out whenever I want it. The meat is dried, if needed, with paper towel and then the rub patted on the top and sides.
I heat up a large cast iron skillet with a little bacon fat inside, and flip the meat into it, rub side down. While it browns, I apply rub to the top side while it’s in the pan.
Meanwhile I’ll slice a large onion and grab a few celery ribs out of the fridge to put in the bottom of the pot (in my case a slow cooker) to keep the meat off the bottom. At times I’ve added mushrooms, potatoes or carrots. Any root vegetables that will keep their shape will l work. I add about a cup of chicken stock. As soon as the meat is browned on both sides, into the pot it goes.
I add about 1/2 cup of red wine (today is as a nice Pinot Noir), more stock as needed and a bay leaf. If you are simmering on the stove or braising in the oven, have enough liquid to come up the sides of the roast, so that it is mostly submerged. I leave the slow cooker on high about 5 hours, or simmer over low heat on the stove top, or about 300F in the oven.
We don’t usually eat the veggies that are in the pot, but they will add nice flavor to the resulting juices, which I use to make gravy. What’s pot roast without gravy? Mashed potatoes or mashed root vegetables (i.e. celeriac, rutabagas and turnips are popular at my house) are a perfect side and help soak up the gravy. As does a hearty slice of homemade bread!
I also make a version where soaked navy or pinto beans go into the pot to cook along with the roast. They soak up some of the beef flavor, and turn into a protein packed tasty side dish.
The next day the roast is just as good, if not better, for another meal. Maybe everything is just reheated, but once it’s been cooled, it slices neatly, and makes perfect open faced hot sandwiches. Save all left over gravy just for this!