*  Exported from  MasterCook  *
                           KATHY PITTS' POT ROAST
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef
   Amount  Measure       Ingredient -- Preparation Method
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 *****  NONE  *****
   Don't really have a recipe, David, but would you
   settle for directions on how to make one?
   First select a good-sized hunk of not too tender beef
   roast.  A 3-5 lb. hunk of chuck, bottom round or
   brisket would be good.  Look for a fairly lean piece
   that has at least some fat marbling inside and a light
   fat coating on the outside.
   Select a covered casserole or Dutch oven large enough
   to hold the roast with a bit of room left over.  Place
   the cooking pot on the stove, and add enough oil or
   fat (rendered bacon fat is good, if not heart healthy)
   to the pot to cover the bottom to the depth of about
   1/4 inch. Heat the fat over medium-high heat until it
   is hot, but not smoking.
   Meanwhile, either dry the outside of the roast very
   well with paper towels or roll it in flour seasoned
   lightly with pepper, maybe some garlic salt, whatever
   other herbs seem appropriate.
   When the fat is hot, add the roast, and brown well on
   all sides. Take your time with this.  You want a nice,
   crusty coating, but you don't want to burn it.  Remove
   the browned roast from the pan, and set aside.
   Add about one cup of chopped onion, 1/2 cup of chopped
   celery and 1/2 cup of diced carrots to the fat
   remaining in the pan.  Cook, stirring frequently,
   until this mixture is nice and brown.  Drain off most
   of the remaining fat, leaving the vegetables in the
   Smooth the vegetables out to make a base for the
   roast, and add the roast to the pot.  Now add enough
   liquid (beef stock, 3/4 beef stock plus 1/4 dry red
   wine, tomato juice, whatever you feel like) to come
   about 1/4 inch over the bottom of the beef.  The
   amount of liquid you need (don't use too much or the
   beef will boil instead of braising) will depend on the
   size of the pot and the size/shape of the roast.
   Cover the pot, and either simmer on top of the stove
   over very low heat, or place it in a preheated 325
   degree oven.  Either way, check the roast every half
   hour or so, turning the meat occasionally, and adding
   more liquid as needed.
   After an hour or so, you can add small whole peeled
   carrots, peeled potato halves or whatever other
   vegetables appeal to you to the roast. If you do this,
   tuck the vegetables around the side of the roast so
   they sit in the liquid.
   Cooking time will depend on the cut of beef, and the
   tenderness of the meat, but you can count on at least
   2-2 1/2 hours.  The meat is done when a large cooking
   fork can be inserted easily.
   At this point, remove the meat and vegetables (if
   used) to a serving platter and keep warm.
   Pour the liquid remaining in the pan through a
   strainer, into a bowl, pressing down on the strainer
   to extract as much of the juices from the chopped
   vegetables as possible.
   Skim the fat from the surface of the juices, and
   return about 4 tbsp. of fat to the cooking pot (do not
   wash the pot first, any goodies remaining in the
   bottom will add to the flavor of the gravy.)
   Add an equal amount of flour to the fat in the pot,
   and cook, stirring constantly, until the flour/fat
   mixture has turned a nice brown color (about the color
   of peanut butter.)  Slowly wisk the reserved cooking
   juices back into the flour/fat mixture, adding
   additional liquid as needed to make a smooth, not too
   thick gravy.  Season the gravy to taste with salt and
   black pepper.
   Slice the pot roast into fairly thin, even slices, and
   cover with a small amount of gravy.  Serve garnished
   with the vegetables (if used), and the additional
   gravy on the side.
   Kathy in Bryan, TX
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