Herbed Pot Roast

While it isn't officially winter until December 21st, I might beg to differ based on the current temperatures. So what could be better when you come home from a long, cold late-November day than to be greeted by the aroma of a cozy pot roast that has been simmering away all day?  This takes a little planning ahead. But if you're willing & able to start a dish before you leave in the morning, then you can walk in to a dinner that's ready to go when you get home.

Slow-cooking is a great way to tenderize a more modest piece of meat and really build a great depth of flavor.  I wasn't a huge fan of pot roast when I was a picky child, but this adult version really hit the spot for my current taste pallet.

Take a big 2-3 lb piece of meat and lightly cover it in some all purpose flour. Heat 1-2 Tbsp of butter in a skillet over medium-high heat. Get a really good sere on both (or all) sides.

Slice up a bunch of yellow baby Yukon potatoes in half.  Then quarter an onion, and use about half of a bag of baby carrots.  Toss them all into a slow cooker with 14.5 oz of low-sodium beef broth.

Add six sprigs of fresh thyme ... and my addition of some fresh rosemary. I figured potatoes are so good with some rosemary, so why not?  Season the veggies with pepper and a little salt.  Set your meat on top and turn the heat to low. Cover and cook for at least 8 hours.

(morning)

(evening)

Look at the difference there!  The veggies have softened up a ton, the flavors have bubbled & steamed together, and the meat is fall-apart tender.  Discard the herbs.  Set the meat & veggies (carefully) aside on a plate to rest.  Then transfer the beef broth to a sauce pan and add 2 Tbsp of butter and bring to a boil.

Let it reduce and thicken. Then skim off the fat that rises to the top.  Tear apart your pot roast with a fork into slightly larger than bite-sized pieces.  Here's where I tried to take this humble dish and make it a little more upscale. Arrange the meat & veggies around a flat plate.

I have been trying to work on my plating. I hope that looks as cool as I think it does. It's sort of Jackson Pollock.  But I thought it would make a more impressive presentation. Then I carefully spooned on the reduced sauce and served it while everything is still warm.

The potatoes are so velvety soft they almost melt in your mouth. The herbs & seasoning have really made everything taste rich and vibrant.  The pot roast is almost like a beef brisket you would get at a great BBQ place after they have smoked it all night. It was broken down so nicely by all the steam and beef broth while it was simmering away all day long that it just falls apart when you pick it up. I think this was a great dish to warm you up from the inside on a cold (winter) day.

And the best news is that we have leftovers to heat up later!