The Dinnertime Survival Cookbook by Debra Ponzek

Author:Debra Ponzek [Ponzek, Debra; Goodbody, Mary]
Language: eng
Format: epub
ISBN: 9780762448272
Publisher: Running Press

Preheat oven to 325°F.

Generously season the meat with salt and pepper. Heat the canola oil over medium-high heat in a Dutch oven or similar pot with a tight-fitting lid until just smoking. Sear the meat for about 10 minutes, turning to brown lightly on all sides. Add the stock, wine, tomato paste, garlic, and rosemary. The liquid should reach halfway up the meat and if it does not, add a little more stock or water.

Cover the Dutch oven, put it in the center of the oven, and roast for 2 hours, turning the meat halfway through cooking.

After 2 hours of cooking, add the carrots, parsnips, onion, and potato, stir to mix, cover the Dutch oven, and return it to the oven for about 1 ½ hours longer, or until the meat is fork-tender and cooked through.

Lift the meat from the pot and transfer to a platter or large plate and cover loosely with aluminum foil to keep warm. Using a slotted spoon, transfer the vegetables to a bowl and cover to keep warm.

Skim off any fat from the surface of the liquid. Put the skimmed fat in a small saucepan, add the flour, and whisk over low heat until smooth and pastelike. If there is not enough fat to accomplish this, add the melted butter to the pan. Spoon two or three ladles of the cooking broth into the pan and whisk to mix with the flour paste. Raise the heat and bring to a boil. As soon as the sauce boils, pour it into the Dutch oven. Return the sauce to a boil over medium-high heat, reduce the heat to medium, and simmer for about 5 minutes, or until the gravy thickens.

Remove the rosemary leaves from the stems, if you can, and return the leaves to the Dutch oven with the thyme. Season to taste with salt and pepper.

Slice the pot roast and serve it with the vegetables and thickened gravy, garnished with parsley.

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