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The Lovely Roast
Once a staple, roasted meats
still make a scrumptious meal.
Annabel Cohen
Special to the Jewish News
B
)
ack in the day, everyone knew
how to make a pot roast. It
was the staple of the mid-
century dinner table and an icon in our
culture.
Today, pot roast has given way to
quick-cooked steaks and chicken.
Although we still love the idea of the
"roast': other than the occasional holiday
brisket, good old-fashioned pot roast
(along with "company foods:' prime rib
and crown roast of beef or lamb) has
fallen by the suppertime wayside.
One reason is time constraints. A pot
roast cannot be rushed since most meats
meant to be roasted or cooked in liquid
are thicker than and not as tender as
steaks or chops, which take mere min-
utes to prepare.
Next, many new cooks are simply
confounded when it comes to cooking
roasts. There's the fear of overcooking,
undercooking and just plain tough or
chewy meats. Wasting time and ingredi-
ents is just not worth it to many cooks.
Food manufacturers know our fears
and have come up with instant roasts
one can purchase. Just heat and serve.
Still, nothing beats homemade.
The perfect pot roast is not such a
mystery. It involves good ingredients,
seasonings and appropriate cooking
times. A few add-ins — such as carrots
and potatoes, tossed in during the last
hour-and-a-half of cooking — can turn
the meat into a one-dish meal, with the
oven doing most of the work.
For most meats, horseradish sauce is
a perfect accompaniment. See my recipe
below.
The list of add-ins here is best for
long-cooking roasts. For quicker-cook-
ing meats, roast vegetables separately (in
a pan tossed simply with olive oil, salt
and pepper — 400F, uncovered for 45
minutes) and serve them alongside.
Roast Add Ins:
Carrots; peeled and cut diagonally
into 1-inch lengths
Potatoes; any variety, peeled and
cut into 1-inch chunks
Turnips; peeled and cut into 1-inch
chunks
Parsnips; peeled and cut into 1-inch
chunks
-
Dried fruits (only with roasts cooked
with liquid); raisins, cherries, apricots,
figs (added to the juices during cooking)
Fresh fruits; grapes, apples, pears and
peaches are delicious paired with meats
Mushrooms; sliced, any variety
(reconstitute dried mushrooms in very
hot water before adding)
Tomatoes; canned diced tomatoes in
juices, drained or not (adjust liquid if not
draining tomatoes)
Bell peppers; chopped and added to
onions in the recipe
Herbs and spices; oregano, marjoram,
rosemary, thyme, ginger and parsley can
add delicious flavor to roasted meat
Savory Pot Roast
If you don't have an ovenproof pot (one
where the handles will not melt), make
the first part of this recipe in a regular
pot or large skillet and transfer it to a
roasting pan or disposable aluminum
pan.
1 5-pound boneless beef
chuck roast, excess fat
trimmed
2 Tbsp. olive oil
2 cups chopped onions
1 Tbsp. minced garlic
2 cups chopped celery
2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dried thyme
1 Tbsp. dried parsley flakes
2 Tbsp. flour
1 cup dry red wine
1 1/2 cups beef broth
2 bay leaves
One hour before cooking, remove beef
from refrigerator to bring to room tem-
perature.
Preheat oven to 325E Pour oil into a
large ovenproof pot over high heat. Add
the roast and brown on all sides. Remove
the roast to a shallow bowl to catch its
juices (leave the drippings — do not
clean the pot) and set aside.
Place pot back on the stove. Add the
onion, garlic and celery to the pot and
once the vegetables begin to fry, cook
them, stirring constantly, for about 3
minutes. Add the salt, pepper, thyme and
parsley and cook for 1 minute more. Add
the flour and cook another minute, stir-
ring all the while. Add the red wine and
1 1/2 cups of broth and stir into the mix-
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*
ORCHARD LAKE
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Birmingham
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51616 Woodward
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The Lovely Roast on page 46
November 2 2006
45