Friday Night Pot Roast

Friday Night Pot Roast Recipe - Top or Bottom Round with Vegetables and Spices

Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 8

Introduction

Friday Night Pot Roast is a classic comfort food dish that is perfect for a cozy evening at home. This recipe features tender beef cooked in a flavorful sauce with vegetables and spices, creating a hearty and delicious meal that is sure to satisfy your cravings.

History

Pot roast has been a popular dish in American cuisine for many years, with variations of the recipe dating back to the early 19th century. Traditionally, pot roast was a way to cook tougher cuts of meat by slow-cooking them in a pot with vegetables and seasonings until they became tender and flavorful. Over time, different regions and families have put their own spin on the dish, resulting in a wide variety of pot roast recipes.

Ingredients

4 lb (1.81 kg) top or bottom round, 2" thick
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
1 bell pepper, seeded and chopped
6 cloves of garlic, coarsely chopped
6 sprigs of parsley and dill, 1 bay leaf, and 0.5 tsp of thyme tied in a spice bag
6 whole cloves
0.5 tsp each of allspice and curry powder
0.75 cup of apple juice
1 cup of water
1 cup of kosher dry red wine
1.5 tbsp of plain or seasoned olive oil
1 cup of unsalted tomato purée
0.25 tsp of salt
watercress for garnish

How to prepare

Place the meat in a large narrow pot or bowl that can hold it, leaving enough room for liquid (cut the meat into 0.5-inch pieces if necessary).
In a medium saucepan, combine the onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice, and water.
Bring the mixture to a boil.
Reduce the heat to simmer and cook for 3 minutes.
Stir in the wine.
Pour the mixture over the meat.
Cover the pot and refrigerate overnight.
Preheat the oven to 300°F (149°C).
Drain the meat, removing the vegetables.
Remove and set aside the spice bag.
Strain the marinade into a bowl, reserving the solids.
Heat oil in a heavy Dutch oven over medium-high heat.
Brown the meat on all sides, then add the drained vegetables.
Stir and cook with the meat until they begin to soften.
Add the reserved marinade, spice bag, and tomato purée, turning the meat and spooning the sauce over it several times.
Cover the pot and cook over moderate heat for 5 minutes.
Position the oven rack to the lower third of the oven.
Bake for 1 hour.
Turn the meat and baste it.
Repeat the turning and basting process 3 more times until the meat is tender (approximately 3.5 to 4 hours).
Remove the pot from the oven and let it stand for 30 minutes.
Discard the spice bag.
Transfer the meat to a covered bowl.
Place the pot over medium-high heat and bring the sauce to a boil.
Cook the sauce, uncovered, until it is reduced by 0.25.
Let the sauce cool, then pour it into another container with a tight lid.
Refrigerate the meat and sauce until well chilled.
Remove any congealed fat from the sauce.
Pour the sauce into a wide heavy-bottom saucepan.
Heat the sauce until it is bubbling.
Sprinkle the sauce with salt.
Slice the meat against the grain into 0.25-inch slices.
Immerse the meat in the sauce and heat it through.
Arrange the meat on a warmed serving platter in a neat pattern.
Spoon some of the gravy over the meat and serve the remainder in a gravy boat.
Garnish the platter with watercress.

Variations

Try using different cuts of beef, such as chuck roast or brisket, for a unique flavor and texture.
Add mushrooms, potatoes, or other vegetables to the pot roast for extra depth and variety.
Experiment with different seasonings and spices to customize the flavor to your liking.

Cooking Tips & Tricks

For best results, marinate the meat overnight to allow the flavors to fully develop.

- Browning the meat before slow-cooking it helps to seal in the juices and enhance the flavor.

- Be sure to baste the meat regularly while it cooks to keep it moist and tender.

- Let the meat rest before slicing to allow the juices to redistribute and keep it from drying out.

- Serve the pot roast with plenty of gravy and your favorite side dishes for a complete meal.

Serving Suggestions

Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.

- Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor.

Cooking Techniques

Slow-cooking the meat in the oven allows it to become tender and flavorful, creating a rich and delicious dish.

- Basting the meat regularly helps to keep it moist and juicy throughout the cooking process.

- Allowing the meat to rest before slicing helps to retain its juices and ensure a tender texture.

Ingredient Substitutions

If you don't have apple juice, you can use beef broth or red wine as a substitute.

- Feel free to use your favorite vegetables in place of the ones listed in the recipe, such as potatoes, mushrooms, or green beans.

- You can use different herbs and spices to customize the flavor of the dish to your preferences.

Make Ahead Tips

This pot roast can be prepared in advance and reheated before serving for a convenient and stress-free meal.

- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the sliced meat on a platter and garnish with fresh herbs or a sprinkle of paprika for a beautiful presentation. - Serve the pot roast in individual bowls or on plates with a generous spoonful of gravy and a side of your favorite vegetables.

Pairing Recommendations

Pair this pot roast with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, for a delicious and complementary combination.

- Serve with a side salad or steamed greens to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftover pot roast in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the meat and gravy in a saucepan over low heat, stirring occasionally until heated through.

- Alternatively, you can reheat individual portions in the microwave for a quick and easy meal.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

15g per serving

Fats

- Total Fat: 12g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 35g per serving

Vitamins and minerals

Vitamin A: 25% of daily value per serving

- Vitamin C: 40% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Contains: None

Summary

This Friday Night Pot Roast recipe is a balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and calories, making it a satisfying and nutritious option for dinner.

Summary

Friday Night Pot Roast is a classic and comforting dish that is perfect for a cozy evening at home. This recipe features tender beef cooked in a flavorful sauce with vegetables and spices, creating a hearty and delicious meal that is sure to satisfy your cravings. With a balance of protein, vitamins, and minerals, this pot roast is a nutritious and satisfying option for dinner. Serve with your favorite side dishes and enjoy a delicious and comforting meal with family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a cold and rainy Friday night, and I was a young newlywed trying to impress my husband with a home-cooked meal. I had always been passionate about cooking, but I had never attempted a pot roast before.

I remembered my mother making pot roast on special occasions when I was a child, and I longed to recreate that comforting and hearty dish for my own family. So, I called my mother and asked her for the recipe. She chuckled and told me that she had learned it from her own mother, my grandmother.

My grandmother was a wonderful cook, known for her delicious home-cooked meals and her warm hospitality. She lived in a small town in the countryside, where she grew her own vegetables and raised her own livestock. Her pot roast was a family favorite, and it was a dish that brought everyone together around the dinner table.

I decided to pay my grandmother a visit the following weekend to learn her secret recipe. As soon as I walked into her cozy kitchen, I was greeted by the comforting aroma of simmering beef and vegetables. My grandmother smiled warmly at me and handed me a cup of hot tea before leading me to the stove.

She showed me how to sear the beef in a hot pan to lock in the juices and create a delicious crust. Then, she added a medley of onions, carrots, and potatoes to the pot, along with a splash of red wine and a sprinkle of herbs. As the pot roast simmered on the stove, my grandmother shared stories of her own mother teaching her how to cook and the importance of passing down family recipes through generations.

I watched in awe as my grandmother effortlessly whipped up a mouthwatering pot roast that was tender, flavorful, and filled with love. She explained that the key to a good pot roast was to cook it low and slow, allowing the flavors to meld together and the meat to become melt-in-your-mouth tender.

After hours of simmering, my grandmother plated the pot roast and served it with creamy mashed potatoes and buttered green beans. As my husband and I sat down to enjoy the meal, I knew that I had found a recipe that would become a staple in our household. The pot roast was rich, savory, and comforting, evoking memories of family dinners and cozy Sunday suppers.

Over the years, I have made my grandmother's pot roast countless times, tweaking the recipe here and there to suit my family's tastes. I have shared the recipe with friends and neighbors, who have all raved about its deliciousness. Every time I make pot roast, I am reminded of that rainy Friday night when I first learned the recipe from my grandmother, and I am filled with gratitude for the culinary legacy that she passed down to me.

As I sit down to enjoy a steaming bowl of pot roast on a cold winter's night, I can't help but smile at the memories and traditions that this simple dish has brought into my life. Cooking has always been a way for me to connect with my loved ones and create lasting memories, and my grandmother's pot roast will always hold a special place in my heart.