Wednesday, February 12, 2014

Savory Pot Roast

Yesterday's dinner smelled so good all afternoon! Preparation was easy - it baked in the oven, and I made some creamy mashed potatoes to smother with the good gravy that it made. Here’s how to make it:


1 1.5- to 2-pound boneless beef shoulder roast
olive oil
kosher salt and freshly-ground black pepper
1 onion
1 can beef broth
1/2 packet onion soup mix
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon dried thyme, crushed
1/2 teaspoon dried parsley
kosher salt and freshly-ground black pepper to taste
1/2 pound baby carrots

Heat about a tablespoon of olive oil in large skillet. Season the roast on one side with salt and pepper and place in skillet, seasoned side down. Now season the top side. Brown the roast on both sides, then remove to an 11 x 7-inch baking dish.

Peel onion and cut in half vertically, then place cut-side-down on cutting board and cut into thin strips. Place onion in skillet and saute until softened.

Combine next 7 ingredients. Pour 1 cup of the liquid mixture into skillet with onions; let it come to a boil and reduce by about half. Place carrots in baking dish around beef. Pour the onions with broth and the remaining broth mixture over beef.

Cover with foil and bake at 325 degrees for one hour, then reduce to 300 degrees for 1 1/2 to 2 hours or till tender.

Remove roast from oven and let stand at room temperature for about 15 minutes before slicing. Cut across the grain for tender slices. This roast didn’t slice into neat slices because it was just so tender it fell into large chunks of yumminess!

If you want the broth thickened, skim off fat and place broth in saucepan. Bring to boil over medium heat. Make a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water and stir into boiling liquid. Return to boil – when it boils it will be at its perfect thickness. Remove from heat and season to taste.


(1) The shoulder roast is a less tender cut due to its location on the beef – a heavily-used muscle area. It needs braising or low, slow cooking to turn out tender and delicious.

(2) I just realized that a pot roast recipe was posted here recently, but they were different cuts of beef done in entirely different ways. And a good pot roast just can’t be beaten – it’s a great way to feed a lot of folks with minimal fuss.
Herb of the Week:

This is a new series I’m working on. Hopefully, I can bring to you a new culinary or medicinal herb, along with its history and some ways to use it, on a weekly basis. If you have any questions about any herb, please contact me and I’ll try to answer them.
“Anyone who has never made a mistake has never tried anything new.”
(Albert Einstein)

“Believe in yourself! Have faith in your abilities! Without a humble but reasonable confidence in your own powers you cannot be successful or happy.”
(Norman Vincent Peale)

So try something new today! A new recipe, a new craft project or maybe just do an everyday thing in a new way. And then believe you can do it successfully!
Your comments and suggestions are always welcome. Thanks for reading!

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