Three of Gabe’s college friends are visiting us this weekend, so I tried hard to come up with a homey yet impressive dinner menu. I first planned on serving beef tenderloin, until I discovered the price tag of $16/pound. We’re grad students. Not happening.
In desperation, I grabbed a pot roast from the grocery store and set out to make my first roast. (Most people don’t recommend trying new recipes the day of your dinner party, but I like to walk on the wild side.) After perusing several different roast recipes, I combined and tweaked and improvised to come up with my very own.
I also called my mom for gravy tips. There are some things you just can’t learn from a cookbook.
I’m happy to report that my roast was a rousing success! A melt-in-your-mouth, smells-like-home, makes-people-grin success. The meat was so tender it fell apart when I tried to slice it. I’d share a picture, but the meat was gone before I had a chance to grab my camera!
(Also for dinner, Carol Lehrke’s strawberry salad and Barefoot Contessa’s mustard roasted potatoes, made with dijon rather than whole grain mustard. Yum…)
Perfect Pot Roast
- 1/2 cup flour
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 5 lb. pot roast
- 3 Tbs cooking oil
- 2 1/2 cups beef broth
- 2 onions, chopped
- 2 bay leaves
- 4 cloves garlic, minced
- dried thyme, rosemary, and oregano
- ground nutmeg
- 3-4 Tbs. flour
- milk (to taste)
Mix together flour, salt, and pepper and rub over the roast. Heat cooking oil in large pot over medium high heat and sear roast, 3-4 minutes on each side.
Spread chopped onion, garlic, and bay leaves in the bottom of a roasting pan. Place seared roast on top of the onion mixture and pour 2 cups of beef broth on top. Sprinkle as desired with thyme, rosemary, oregano, and nutmeg.
Roast at 315° F for about four hours, or until internal temperature reaches 160 degrees F. Take roast out and let stand on cutting board for 15-20 minutes. Make gravy out of drippings in pan, whisking in flour and milk until the sauce is the right consistency. Add last 1/2 cup of beef broth if necessary. Serve roast sliced, with gravy.
Source: Lingonberry Jam original