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30 Comments
Robin P.
September 28, 2014
Ok, I'll ask so just how much did this lovely piece of meat cost? Wondering really since in North West New Jersey this would probably be more than a weeks worth of food, not that I wouldn't have bought it.
Mary T.
September 17, 2013
I forget how much I adore pot roast until I read an article like this and can practically smell it cooking. My heart aches for my mother and grandmother every time I read a pot roast recipe and I still cannot choose a piece of meat as well as my mother could. I better start preparing a lot more Sunday roasts if I want my daughter to think of me and continue the pot roast connection!
mpeterse29
May 15, 2013
I made this yesterday, using a bit more liquid (some leftover vegetable stock plus some red wine - nice excuse to open a bottle!), ended up sticking it in the oven for many hours until the meat was glossy and falling apart, and BOY WAS IT FABULOUS. Thanks!
Kathy C.
May 12, 2013
I cooked this yesterday and it turned out perfect. Genius! I didn't use the slow cooker version as I didn't have enough time but the stove top version was perfect. I used a grass-fed chuck roast about 2-1/2 lbs and cooked it for about 2-1/2 hours. So delicious! Thank you.
blondex
May 11, 2013
Speaking of "swiss steak", my mother had the best recipe! She cut the steak in a few pieces, dipped it flour, and browned it briefly. Then put it in a large skillet with those yummy small cocktail olives, juice and all, and cooked it on low heat for appx. an hour until meat was tender. Browning the meat first sears in the juices and makes for better flavor. The juice from the onions tenderizes the meat, and makes the best gravy you have ever tasted!
CookingMomTR
May 10, 2013
I find it funny that everyone always chooses pot roast or beef stew as a comfort food...for me, they are the worst possible choices...most likely due to the fact that neither my mom or Nana could cook them well. We dreaded these meals, and to this day, the mere thought makes me cringe. Comfort food for me was chicken pot pie, spaghetti or chicken soup.
ATG117
May 10, 2013
great piece. Where does Food52 source its meat? The meat in the picture is beautifully marbled
Kristen M.
May 10, 2013
We do a mix of ordering from Fresh Direct or picking up at Whole Foods or a local butcher. That handsome one is a rump roast through Fresh Direct's Local Harvest program: https://www.freshdirect.com/product.jsp?catId=mea_lcl_bf_2&productId=mea_rump_rnd_abf&trk=srch
faded-elegance
May 9, 2013
Amyelk - The term "Swiss steak" probably refers to a tenderizing process whereby meat is run through rollers that leave it pinpricked all over. "Cube steak" (which we also a lot of in our impoverished student days) was a tough cut of meat that had been "swissed." Pounding floured meat with the edge of a plate was a home cook's approximation of the "swissing" done by a butcher.
Winter M.
May 9, 2013
Mouth watering. I think I will surprise my son-in-law this weekend. Yammy recipe
Donna C.
May 8, 2013
my best pot roast involves browning the roast really well, remove from pan then adding the "Holy Trinity" a cup each of chopped celery, onion and carrots, to the pan, frying well, then add a cup of ruby red port to deglaze the pan and a cup of beef broth, and braising (covered) for 3 to 4 hrs at 300 degrees, really comfort food, and wonderful flavours. Suitable for a dinner party. Use this recipe with beef short ribs as well... delish!!
Luigi
May 8, 2013
Just wondering where you find a piece of meat marbled liked the picture??? Prime Beef?
Barb168
May 8, 2013
Pot roast - comfort and yumminess!
I chop carrots in both smaller and larger pieces. The smaller pieces mush into the gravy, then the large pieces can be served with the meat. I also add chopped celery and Worcestershire sauce. And chopped/diced tomatoes or tomato paste - or even a wee bit of BBQ sauce (not so much that you actually taste it, just enough to give more depth of flavor). Add small potatoes near the end, then serve with a salad/green veggie, bread/rolls, and a nice bottle of red wine.
I chop carrots in both smaller and larger pieces. The smaller pieces mush into the gravy, then the large pieces can be served with the meat. I also add chopped celery and Worcestershire sauce. And chopped/diced tomatoes or tomato paste - or even a wee bit of BBQ sauce (not so much that you actually taste it, just enough to give more depth of flavor). Add small potatoes near the end, then serve with a salad/green veggie, bread/rolls, and a nice bottle of red wine.
svbooker
May 8, 2013
A really lovely post and beautiful pictures...thank you! My mother's and now my pot roast recipe is almost identical to this. I use my fingers to push in the flour, but will definitely give the plate try (meaty-juicy-flour sets up like concrete under fingernails if you're slow with the nail brush). I've made one addition to the recipe. I use a chuck roast, giving me a flat surface, and top it with a 5-oz jar of prepared horseradish that's been partially squeezed dry. I also stir some into the red wine I use as the cooking liquid. The horseradish turns the same color as the beautiful onions pictured here and becomes a slightly sweet, umami crust...pushing this dish into the hyper-umami universe~
ChefJune
May 8, 2013
I am always hungry for pot roast. Our family celebrated any and everything with it... Thanks, Kristen, for a lovely story to go with that lovely dish.
koechin
May 8, 2013
that brings back memories of my childhood in germany. every sunday the air was perfumed with the smell of potroast when you walked down any given street in frankfurt. i make mine similar to this one, the only major difference is that we always brown our meat in bacon drippings which adds great depth of flavor.
mrslarkin
May 8, 2013
I've found my Mother's Day meal! Thank you, Kristin and Susan.
What an interesting person, that Betty Wason! I've just requested some of her books from the library. Thanks for the great tip!
What an interesting person, that Betty Wason! I've just requested some of her books from the library. Thanks for the great tip!
mrslarkin
May 8, 2013
P.S. it would be GREAT if we could get a "dinner tonight" feature, with specific menu/instructions/shopping list/game plan that I can hand directly to my husband and say "go forth and make pot roast" while I'm at work on Sunday.
Jennifer W.
May 8, 2013
Angela, at our house, we tear off chunks of crusty bread to dip in the gravy-- and share a bottle of red wine. Salad optional!
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