Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
crockpot country chicken stew
citrus chicken fajitas, black beans
pan roasted lemon-thyme chicken, mashed potatoes, broccoli
easiest ever carbonara, green beans
minestrone soup, mozzarella basil bread
pepperoni pizza with perfect pizza dough, salad
out for a holiday party

Friday, November 12, 2010

Pot Roast

IMG_4842xChuck roast was on sale at Kroger, so I had planned to make a pot roast. My friend Kristina was out of town for work, so she gave me her farm share for the week, as long as I would pick it up, it was mine for the taking. There were turnips in the box, so I decided to add them to the pot roast since I had no idea what else to do with them. A couple people had recommended Pioneer Woman's Pot Roast recipe. I adpated it a little, to add in turnips and potatoes. I still have no idea what to do with the turnip greens, which were about 10 times the size of the turnips.
Pot Roast

1 whole (3 to 4 pounds) chuck roast
2 tablespoons olive oil
1 whole onion
3 to 4 turnips
2 russet potatoes
1 pound of carrots, peeled
1 cup red wine
2 to 3 cups beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut the onion in half, cut 6 to 8 carrots into 2-inch slices, cut the turnips in half and cut the potatoes into 2” cubes. When the oil in the pot is very hot (but not smoking), add in the halved onions and turnips, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots and potatoes into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Salt and pepper the roast. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use the red wine to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, turnip, carrots, potatoes, as well as the rosemary, thyme and bay leaf.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Adapted from the Pioneer Woman
Pin It Now!

7 comments:

Jen said...

Did you like the turnips in the roast? I have 2 huge yellow turnips at my house that I just haven't gotten around to making because I'm so uncertain what they will taste like! Also, I used the greens in a pasta salad once in place of spinach. I really loved it but it was a little grainy. You have to wash them really well and let them soak so that the dirt falls out of the leaves. Good luck!

katie said...

I did like the turnips in with the pot roast, so much so that I used them with a pork roast the next week.

Franky said...

that looks very very delicious! the carrots especially...

Peggy said...

I love turnips in pot roast! This looks like the perfect comfort meal!

Nukem said...

I save the turnip greens and sautee them with garlic and olive oil (like spinach).

Mark said...

Nice recipe. Its like a dry stew. Thanks!

RebekahRose said...

Thanks for sharing this recipe! My family really enjoyed it as our Secret Recipe Club choice this month!! :)

Related Posts Plugin for WordPress, Blogger...