Wednesday, December 10, 2008

Pot roast is pot roast



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Garlic-Sage-Marinated Beef Pot Roast
Better Homes and Gardens Low-Fat & Luscious Italian Copyright 1997

1 2- to 2 1/2-pound boneless beef chuck pot roast
3/4 cup dry red wine or tomato juice
2 tablespoons tomato paste tomato paste
1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
10 cloves garlic, halved
1 tablespoon cooking oil
1 1/4 pounds whole tiny new potatoes or 4 medium potatoes
4 medium carrots, cut into 2-inch pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour

1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl. Combine the wine or tomato juice, tomato paste, sage, bouillon granules, pepper, and garlic. Pour over meat. Close bag and marinate in refrigerator for 6 to 24 hours, turning occasionally. Remove meat from marinade, reserving marinade.

2. In a kettle or pot, brown the roast on both sides in hot oil. Drain well. Pour reserved marinade over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

3. Remove a narrow strip of peel from around the center of each new potato. (Or, peel and quarter each medium potato.) Add potatoes, carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes or until tender, adding some water if necessary. Transfer meat and vegetables to a serving platter; cover to keep warm while preparing gravy.
I didn't thicken the gravy.
4. For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water and the flour. Stir into juices. Cook and stir until bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Serve with meat and vegetables. If desired, garnish with additional fresh sage.

Servings Per Recipe 8 servings Calories 321, Total Fat (g) 8, Saturated Fat (g) 3, Cholesterol (mg) 78, Sodium (mg) 345, Carbohydrate (g) 28, Fiber (g) 3, Protein (g) 29, Starch (d.e.) 1.5, Vegetables (d.e.) 1, Lean Meat (d.e.) 3, Percent Daily Values are based on a 2,000 calorie diet
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Pot roast isn't very photogenic, is it? Not this one anyway. It was very good but pot roast is pot roast. It always seems to taste basically the same no matter what recipe I use. My son loves pot roast. It's one of his favorite things.

I didn't thicken this gravy and I don't think the recipe in the book called for thickening the gravy, since it was a 'light' cookbook but maybe it did and I just missed it. I copied this recipe from the BHG site.

Tonight I'm making deer meat. Woo hoo. Our venison supply has been replenished and hopefully the new stuff tastes better than last year's deer (which we still haven't finished up). The guys don't mind it so it does help stretch the grocery budget.

No Question of the Day. I can't think of one and it's been pretty quiet around here anyway.

3 comments:

Anonymous said...

I love this blog! I have two pickey boys who also love pot roast. I'm constanly looking for ways to change it up for me and my husband. I can't wait to try this recipe! I hope you post your deer meat recipes. All of the males in my house have killed at least 1 this season and I have no idea how to prepare it. Thanks!

Claire said...

Mmmmm...deer meat, I'm jealous! I love deer meat but haven't had it, except ground, in a while.

Anonymous said...

"Quiet" is good! Wish I could say the same thing.

Jan