Beef Pot Roast

Beef Pot Roast

Prepared Nov 12, 2012.

about 3 lbs (1.5 kg) boneless beef chuck, about 1-1/2 inches thick
2 lbs (1.0 kg) yellow onions, cut into eighths through the poles.
1 lb (0.5 kg) carrots, cut on slant
1 large or 2 medium parsnips, cut on slant
4 cloves garlic, thinly sliced
6 yellow potatoes, peeled, quartered lengthwise
salt and pepper
1 c (225 ml) commercial beef stock
1 to 2 c (225 to 450 ml) dry red wine, as needed to half cover the meat

Seasonings

1/4 c (100 ml) ketchup
2 bay leaves
3 T (50 ml) tomato paste
1 t (5 ml) ground cumin
2 T (15 ml) paprika, divided
5 pepper corns
3 allspice berries

Preheat oven to 350 degrees F (about 175 C). Trim off excess fat and loose membranes from the meat, season well with salt and pepper, and place in a roaster. Top the meat with the onions, carrots and parsnips, add the seasonings and the liquids to half cover. Roast 90 minutes tightly covered, turning every half-hour, adding water to make up for evaporation. Turn over meat, add the potatoes skin-side down, dusted with paprika and salt, and spoon vegetables and liquid over both. Roast covered for 20 minutes, and then uncovered for 15 minutes more. Let meat cool on a plate 10 minutes before slicing. To serve, separate the roast into its major muscles along the natural seams and cut across the grain. Arrange on a platter with the pan-roasted vegetables. Defat the pan gravy and serve on the side. Serves 6 or more. Dinner rolls to sop the gravy will do nicely on the side.

Rice and Mushroom Pilaf

First recorded July, 2008. Revised November, 2012. The dish takes its flavor from the mushroom-scented oil that is forced out of the mushrooms and into the rice as it cooks. 

2 oz (60 ml) olive oil, divided
6 oz (180 g) brown button (baby bella) mushrooms, thinly sliced
1 T (15 ml) minced garlic
2 c (500 ml) long-grain white rice
3 c (750 ml) hot chicken stock (or vegetable/mushroom stock if vegan)
1 t (5 ml) salt

Heat half the oil in a heavy 10-inch (25 cm) skillet on medium high. When it shimmers, add the mushrooms. Stir as they cook until well browned and beginning to shrivel (5 to 6 minutes). Add the rice and the remainder of the oil, and mix to coat. Continue to heat, turning often. When rice turns milky, add the garlic and heat briefly, until fragrant. Stir in the salt and the stock all at once. Lower heat, and boil uncovered slowly, until the liquid drops to the level of rice but before volcanoes appear. Stir once only, and cover. Lower heat to simmer for 20 minutes. Fluff, and let steam covered off heat for 5 minutes before serving. Serves 6 to 8. Good side for pan-roasted pork chops.