Mom, How do you make pot roast?

When my boys left home to go to college, I always looked forward to their phone calls. But I have to say that some of my favorite calls were the "Mom, how do you make...." calls. This page is about my response. I hope you enjoy it, take the time to follow it, and/or please leave a comment about what you thought about my recipe or add how you would change it.

The first thing is to decide how you want to cook your roast. Slow cooking in a slow cooker is easiest. It is practically impossible to ruin it this way--if you have a slow cooker. But you can slow cook it in the oven at 300 degrees for 3 - 4 hours in a dutch oven or a large covered frying pan if you are sure the handle is oven-proof--cast iron is best, but hard to find. Or you can cook it in a covered skillet on top of the stove over medium heat for about 1 1/2 to 2 hours. But this method requires an occasional "peek" to be sure that it doesn't burn.

Pot roast is not an exacting science. There are as many different recipes as there are people.  However, it is generally agreed that an inexpensive cut is just as good as an expensive, and sometimes better because of all the flavors that get mixed together.  Your first ingredient is the meat, and it can be an inexpensive chuck roast, somewhere in the range of 2 - 4 pounds.  If your pan (see below) is small keep that in mind, but you DO have knife, so....

• A 2 - 4 lb. chuck or round roast
• 4 - 6 large (4") or 12 small (1 1/2") potatoes.  If you use the large ones, cut into 2 - 3 pieces each.
  
• 6 - 8 carrots, cut in half
  
• 3 - 4 celery stalks (opional) cut into 1"  pieces.
  
• 2 - 3 tablespoons oil (olive or corn, etc.)
  
• 1/4 teaspoon salt for every pound of meat
• 1/2 teaspoon garlic powder
  

1. Place the skillet on the stove top and turn the burner to medium heat.
   
2. Add the oil.
3. Peal the onion and cut it into eighths. Add the onion to the oil and cook until it starts to smell really good and the onion is somewhat limp in texture and only slightly brown.
4. Scoot the onions to the sides of the pan and add the roast. It will splatter a bit. Leave the roast to brown about 4 minutes per side. If it is thick, you will need to use a long-handled fork (to avoid getting burned) to hold it up on the side to brown the sides, as well.
5. When all sides are browned, season the meat with the salt and garlic powder on all sides. Then transfer onions and roast to the container you will use to cook it if it is different, or leave them in the pan if you are going to complete the cooking in the same pan you browned in.
   
6. Cover with at least 2 cups of water. If you are using a slow cooker, water should just barely cover the meat.
7. Add cut potatoes, carrots, and celery.
8. SLOW COKER: Set the slow cooker on high for about 1 hour if you have time before you have to leave it. Then turn it to low. If you plan to cook it all day (at least 6 hours) you can start it on low and leave it there. If you want it done in about 4 hours, cook it the entire time on high
9. DUTCH OVEN: Set on middle rack of 300 degree oven for about 4 hours.
10. STOVE TOP: Set to medium heat after adding the water until it boils. Then turn to low. If you plan to cook it faster than this on a higher heat, you will need to keep a really close eye on it after about 1 hours. Check it every 1/2 hour and add water as needed.
    
11. The roast is ready to eat when some pieces of roast will come off with gently pressure with a fork. It can be left to cook until it is falling apart, and it won't be harmed, although it does tend to be somewhat dried out it that happens--Oh, well--I guess you would just have to eat it with more of the "drippings."
    

To serve the roast, remove the veggies first. Place them in a bowl or on a plate. Then, with a wide turner, like the ones use to turn pancakes, and a fork or large spoon, gently scoop the meat onto a plate. If your plate is large enough, place the vegetables around the meat, and spoon a little of the juice over the whole thing.

Leftovers should be refrigerated immediately. All of the leftovers can be placed in a zippered storage bag in the refrigerator along with about a cup of the drippings. They will keep for about 5 days (yeah, riiiight! Are college kids we are talking about? ). Or you can save them in separate bags or in a bowl with a tight lid or covered tightly with plastic wrap. If you want to freeze the meat, that would work well, but the vegetables won't freeze well.