Dinner Tonight - Pot Roast (01/14/2009

I was first taught how to make a pot roast by my grandmother during Rosh Hashannah. She told me to make sure that you get the freshest cut of meat from the butcher (and not taking a package out of the meat case), make sure that you get as much of the collagin off the meat, and that you cook it until it reaches at least 165 degrees.

Here is the recipe that I made tonight:

Pot Roast
1 2 Pound Blade Cut Chuck Roast
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons freshly ground pepper
1 1/2 Tablespoons Onion Powder
1 1/2 Tablespoons Garlic Powder
1 1/2 Tablespoons Paprika
1 1/2 Tablespoons Cumin
1 1/2 Tablespoons Coriander
2 C. Beef Stock (Kitchen Basics is the best)
1 medium onion, peeled and quartered
1 lb. baby bliss (red) potatoes, washed
4 celery stalks, washed and quartered
3 carrots, washed and quartered

1. Prepare all of the vegetables, and set aside.
2. In a small bowl, mix together all of the spices and spread over all sides of the Chuck Roast.
3. In a heavy skillet, sear the meat on all sides until it is brown - about 2-3 minutes per side.
4. In the crock pot, place all of the vegetables on the bottom so that it forms a raft.
5. Place the seared meat on top of the raft.
6. Pour the Beef Stock into the crock pot, making sure that none of the liquid touches the meat.
7. Set the clock for 8 hours, and the temperature to low.
8. Once the timer goes off, check the temperature of the pot roast by inserting a meat thermometer into middle of the chuck roast and ensuring that it reaches a minimum of 165 degrees. Once the meat reaches its proper temperature, take it out of the crock pot and allow it rest for at least 15 minutes before slicing.
Make a quick gravy by adding 2 T. of flour to the liquids at the bottom of the crockpot, and whisk quickly until it thickens. If the gravy gets too thick, add water to thin it out; if the gravy gets too thin, add a little bit more flour to thicken it.
9. Place all vegetables in a bowl (or separate the potatoes from all else).
10. Slice the pot roast on the bias and serve.

Enjoy!