Pot Roast...a bit of early comfort food.

Flour, crushed red chile, black pepper, and garlic powder for dredging.


Dredge and brown on all 6 sides.


3lbs yellow onions, and some shameless watanabe porn.


2 bunches celery, split lengthwise and chopped...immediately following this photo...not used to doing all my own photos yet.


10 lbs red potatoes, quartered...in just a sec...


Caramelize onions.


Assemble roast, celery, and onions in pan.


cover with potatoes.


Make slightly browned roux with leftover dredging flour.


rubbed thyme and more red pepper.


Worcestershire for umami. Add about a quart of chicken stock, then cover with foil and into the oven at 280F for 6 hours. The house smells amazing about 45 minutes into it.


I like to serve this in a bowl with a spoon. No fork nor knife needed, and spoon helps to round up that unctuous sauce.

 

Looks great! I'm going to need to try this out.
Ps sweet Watanabe, how long ?

 

I believe it's a 180mm...but not certain.

 

Ooo this looks simple and delicious!
Thank you for sharing!

 

Is there any reason for chicken stock rather than beef stock? Just curious.

 

Chicken has about 10x the water soluble compounds as beef, so it's much easier to get a strongly flavored stock than with beef.

 

I make a decent pot roast but yours looks/sounds even better.
I will have to give this a try.
Thank You for posting this.

 

Super easy, just a bit of work. Show us how it turns out!

 

Looks lovely! I do almost the same thing in my la cruset dutch oven. Always a crowd favorite.

 

Looks amazing. Good job.

I thought I already posted to this thread…I must be going crazy.

k.

 

Heh....that was at the 'other' place...Thanks again though

 

I'm glad I asked!!! That is useful information there. Thanks!

 

I made a pot roast following your directions the other day. At least pretty close.
I forgot the thyme and the rue. Added baby carrots.
Everyone loved it. There was enough for 2 meals and everyone wanted it the 2nd night as well.
Not a bit was wasted. Even the last of the stock was drank like a cup of spicy bullion. I added a bit of extra red pepper so my roast might have been a bit spicier than yours. Here are some bad cell phone photos.

 

I've had a craving for pot roast lately. This is going to force me to go to the grocery tomorrow for a roast. Don't usually put red pepper flakes in my pot roast, but it sounds like a good thing to do next time. (I use bay leaf, marjoram, herbs de province if I think about it, celery salt, garlic, worchestershire, onions, carrots, S&P with red wine rather than chicken stock, then when it's done shred the cooked meat, thicken the juices, add some green beans to cook in the juice, put the shredded meat back in, then serve it over rice.)

 

Um.....yes, yes....go to the grocery store. I think I speak for all of us when I say....WE NEED TO SEE THAT!! Sounds great

 

After 20 years of restaurant experience , I made traditional brisket "like my mother used to make" . I added a little red wine, which she never used.
My wife tasted the perfectly cooked brisket, looked at me, and said . " you better call your mother. This is not your mother's brisket." Took me years to live it down.

 

Yeah, I want photos! I'm intrigued by the shredding idea. I've been looking for a new twist on this dish.

 

I know what im making next weekend

 

Made another one last night. Finished cooking at 2am.
So it's pot roast for dinner tonight.

 

Home from the grocery. The kind butcher even cut a shoulder roast for me (my favorite for pot roast.) Now I just have to get over being annoyed that I didn't think of a comeback right away for the arrogant twit who was waiting for a brisket. One of these yahoos who starts up conversations with strangers to try to make themselves look superior. I should have asked him if he used a Cutco.