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Juicy pot roast the easy way ... oven roasting.

Juicy pot roast the easy way ... oven roasting Oven-roasting is the easy way to a juicy and flavorful pot roast, especially when you brown a collection of root vegetables in the oven at the same time. As the heat draws out the vegetables' moisture, the roots' naturally sweet flavors intensify.

New-fashioned Pot Roast

About 1/3 cup all-purpose flour 2 teaspoons coarse-ground pepper 1 boned beef chuck roast (4 1/2 to 5 lb.), rolled and tied 1/2 cup (1/4 lb.) butter or margarine 6 tablespoons olive or salad oil 1 1/2 pounds (about 6 large) carrots, peeled 2 large (1 lb. total) onions, chopped 2 cups regular-strength beef broth 2 cups dry red wine 2 dry bay leaves 4 fresh thyme springs (about 3 in. long), or 1 teaspoon dry thyme leaves 1 pound (about 4 medium-size) parsnips, peeled and cut into 3/8-inch-thick sticks 1 1/2 pounds (about 4 medium-size) turnips, peeled and cut into 3/8-inch-thick sticks 1 pound (about 2 medium-size) rutabagas, peeled and cut into 3/8-inch-thick sticks 3/4 pound (about 2 medium-size) thin-skinned potatoes, scrubbed and cut into 3/8-inch-thick sticks Parsley sprigs (optional) Salt and pepper

Mix 2 tablespoons flour with pepper> past over meat. In a 500 [degrees] oven, melt 2 tablespoons butter with 3 tablespoons oil in a pan about 10 by 14 inches and 2 inches deep. Bake meat in pan, turning to brown evenly, about 12 minutes.

Chop 2 carrots> mix with onion in pan. Bake until vegetables are limp, about 10 minutes. Add broth, wine, bay, and thyme. Cover tightly with foil. Reduce heat to 350[degrees]> bake until meat is tender when pierced, about 2 1/2 hours. After 1 hour, turn meat over.

Meanwhile, in a 12- by 17-inch pan, or in 2 pans, each 10 by 15 inches, mix the remaining oil and 2 tablespoons butter (if using 2 pans, divide equally). Cut the remaining carrots into 3/8-inch-thick sticks. In pan, mix the carrots, parsnips, beets, turnips, rutabagas, and potatoes.

If using 1 pan, place in oven after roast has cooked 1 hour> turn vegetables with wide spatula every 15 to 20 minutes until tinged with brown, about 1 1/2 hours. For 2 pans, bake in sequence> combine to finish. Put 1 batch in with roast when oven is turned to 350[degrees]> bake 1 1/4 hours. Remove and add second batch> bake 1 1/4 hours. When roast is done, combine vegetables in 1 pan and bake in 450[degrees] oven until vegetables are tinged with brown, about 20 minutes. Keep warm until meat is ready.

Transfer roast to a large platter and keep warm. Pour juices through a fine strainer into bowl> discard residue. Skim and discard fat from juices> measure juices. If more than 4 cups, boil down to this amount over high heat in roasting pan> if less, add water to make 4 cups. Pour juices into the measure and set aside.

In roasting pan, melt remaining 1/4 cup butter over medium heat. Add 3 tablespoons flour and stir until bubbling> remove from heat. With a whisk, smoothly mix in reserved juices. On high heat, stir until gravy boils rapidly> pour into a small bowl. Spoon vegetables around meat> snip and pull off string. Moisten with a little gravy. Garnish with parsley. Serve meat and vegetables with gravy, salt, and pepper to taste. Serves 9 or 10.--Bradley Ogden, Larkspur, Calif.

Per serving: 533 cal.> 40 g protein> 25 g fat> 38 g carbo.> 315 mg sodium> 123 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1991
Words:598
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