POT ROAST 2 Recipe

  • 1 pound pot roast (chuck or butt)
  • 3 yellow onions, (2 cut inch chunks; 1 sliced) (medium)
  • 1 package whole baby carrots (small bag)
  • 3 potatoes (medium)
  • 1 cup sliced baby portabella or cubed 1/2 inch cube) full size portabella mushrooms (can substitute white mushrooms if you cant find portabellas)
  • 2 tablespoons Italian Seasoning (store bought)
  • 1 teaspoon ground dried garlic (use a garlic grinder, available with dried garlic at most spice areas of grocery stores)
  • 1 teaspoon fresh coarse ground pepper (use a pepper grinder)
  • 1/2 teaspoon Salt
  • 1/4 cup Worcestershire Sauce (approximate amount, I use directly on the meat and veggies straight from the bottle)
  • 1/2 cup water
  • 1/4 cup olive oil
  • 2 tablespoons Mikes Savory Blend (1/4 T. of each whole leaf, dried: parsley, sage, rosemary and thyme)
  • 2 tablespoons all-purpose flour (if gravy is desired)
Before you start, mix the Mike's Savory Blend into the mortar and use the pestle to grind it up until everything is nicely crushed and mixed together. In my continuing series of menus for geeks, I thought I would cover an old standby -- pot roast. A pot roast is a roast cooked usually with water, in a large pot and can be any of a number of cuts of meat, however, I find that a 2 to 3 pound chuck roast, either with or without the bone is usually the best. I like the boneless myself as you get more meat. I also use the white potatoes with the real thin skins so you don't have to peel them. You can also substitute the small red potatoes, if you do, use 2 to 3 for each of the medium potatoes. Brown the roast in a cast iron or stoneware Dutch oven or large skillet. This usually only takes a couple of minutes. Place the olive oil in Dutch oven or skillet on medium high. Test with a small drop of water - if the water disappears in a flash - it's hot enough. Place roast in pan with a large fork (to protect yourself from hot oil splashing). As the roast begins to sizzle, sprinkle the exposed side with 1/4 of the Italian seasoning, garlic, pepper, salt, and Mike's Savory Blend. Once the bottom side of roast looks brown, turn the roast over onto the side you just seasoned and use another 1/4 of the seasonings to season the side you just browned. You can also turn the roast up on each end and each side as well to make sure the entire thing gets evenly browned. Remember, you are not trying to cook the roast, just brown the outside to seal it so it does not dry out. If you are using a stoneware Dutch oven, take the roast using the large fork and place it into the cast iron Dutch oven, turn off the burner. If you are using a cast iron Dutch oven, just turn off the burner. If you used a skillet, place roast in cast iron Dutch oven and pour the residual liquid over the roast. Preheat the oven to 325°. Place the uncovered roast in the oven. Bake for 1 1/2 hours. While baking, prepare the potatoes. Cut white potatoes into fourths. If you use the red potatoes, keep them whole. Remove any dark or discolored areas of the potatoes. Once the roast is finished dry baking, remove it from the oven. Place the cut-up potatoes in the Dutch oven surrounding the roast. Lightly sprinkle the potatoes with a small bit of each of the seasonings. Wash the carrots and place into the Dutch oven. Sprinkle with a bit of the seasonings. Add the 2 onions cut in chunks. Spread the third onion (cut in 1/4 to 1/2 inch slices) over the roast. Sprinkle some of the remaining seasoning on top of the sliced onions. Add the mushrooms (sliced or whole). Place the mushrooms in the pan and put the remaining dry spices on top of them. Use the Worcestershire sauce to liberally coat the vegetables and roast, be generous. Then carefully pour the water into the pan, try not to wash the seasoning off. Cover the Dutch oven and place oven. Cooking time depends on preference - medium rare would take an hour;
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