I love fall cooking. Our daughter says there is no season for good food but I disagree. tonight's supper is a beautiful pot roast with crispy potatoes and yorkshire puddings. —lorigoldsby
4-5 # roast
small yellow onions
garlic cloves, peeled, cut into thirds
can of tomato paste
red wine (small "personal" 4 pack bottle)
kosher salt and pepper
fresh bay leaves
yukon gold potatoes
In This Recipe
Tip: Each time I make this the roast is a different size, so i put my roast in my pan first, then figure out how much room i have left for vegetables. Because we prefer our vegggies with a beautiful carmelization, you can only have 1 layer of veggies...so get the largest roasting pan that has a nice sealing lid... You can put some of the onions under the meat to save room. (see picture)
Season and then sear your roast on all sides. Before we were married, my husband didn't like roast beef and didn't realize that a roast beef wasn't grey. Once he had my roast, he understood why I seared the meat first. It not only helps with sealing in moistness, it adds flavor.
Coat your veggies with a little oil or melted butter. Season with salt and pepper, layer in the pan. Add thyme, bay, tomato paste and wine. Add beef stock. Add lid or foil to tightly seal.
Bake in a 350 oven for 3-4 hours. Remove to platter to rest. add 1-2 t. flour to make gravy.
Cube potatoes. Toss to coat with melted butter or oil. Season with salt, pepper and thyme. Bake at 400 for 20-25 minutes until crispy.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.