Looking to learn how to make a warm, rustic pot roast? Look no further!
Here’s a great recipe and if you ordered our Gaiss’ Market Supper Box for February 2nd, this will really come in handy. NEED TO ORDER? bit.ly/supperbox22
There are a few variations of this recipe. Feel free to choose the one that works best for you and the time you have available.
Method one, cook your pot roast in the oven. In this method, you’ll need an oven safe pot or dutch oven that can also be used on the stove. Or if you do not have that, at step 6 you can transfer your items to an oven safe dish. This dish is cooked slow and low, using an oven that is only 275* for about 4 hours.
Method two, use your crock pot. It’s best to continue with steps 1-6 below to get the best flavor. But, you can absolutely put all ingredients into your crock pot and let it go! Suggested time is 6-8 hours on low and times will vary based on your crockpot.
The roast is done when the beef falls apart and is easy to shred.
Ingredients in the Supper Box are a 4lb (give or take) pot roast, carrots, potatoes, onion, celery, 2 containers of Gaiss’ Au jus, and a side of garlic bread.
Ingredients not included that you need are salt, pepper, oil for the pot, and any other seasonings you enjoy.
Wash your carrots, potatoes, and celery. Peel your onion. Traditional pot roast does not have peeled potatoes and carrots, but if you enjoy this then peel away!
Unwrap your pot roast and pat dry. Leave the meat out to get closer to room temperature, about a half hour. Before cooking, season with salt, pepper, and any other desired seasonings.
Preheat your oven to 275* or get out your crock pot.
HOW TO CUT THE VEGGIES:
Pot roast is a rustic dish, so you can make as small or as large cuts as you’d like.
Celery: cut off the leafy top and bitter white bottom. You’ll want to cut the rest of the stalk in 1-2 inches.
Onion: cut your onion in half. Lay the one side on your cutting board and carefully cut into thirds. Do the same with the other half. *alternatively you can cut the onion in half and cut into slices
Carrots: cut the top off your carrots. Cut the remainder in 1 inch pieces. Take each 1 inch piece and cut it in half. *alternatively you can cut these in small, quarter inch circles or simply cut them in 1 inch pieces without the half cut.
Potatoes: for medium to large potatoes, cut your potatoes in half and then in thirds to make uniform wedges. For small potatoes, cut the potatoes in half and then each side into halves as well. You’ll want these as close in size as possible.
HOW TO MAKE THIS MEAL:
Warm a large pot on the stove over medium-high heat. Add oil (a high heat oil such as grapeseed or avocado oil is great, but any oil will work).
Place your onion and celery into the pot and let brown. Remove from the pot and place aside.
Cook your carrots until they’re browned and slightly softened. Add more oil in the pot if needed. Remove from the pot and place aside.
As Chef Anne Burrell on Worst Cooks in America says, “brown food tastes good!” Lock in that flavor by searing the pot roast on all sides over medium-high heat. This will take about a minute on all sides. Remove the pot roast and place aside with the vegetables.
To an empty, hot, pot add 1 cup of the Au jus to deglaze the pan. *alternatively you can add a cup of dry red wine instead of the au jus. Let simmer for a minute before turning off the heat.
Add your pot roast and vegetables back into the pot (or crock pot) and add the rest of the au jus until the roast is halfway covered. Cook for about 4 hours at 275* in the oven or 6-8 hours on low in the crock pot. The roast is finished when the beef falls apart.
Show us your photos @gaissmarket on Facebook and @gaissmeatmarket on Instagram! Enjoy!