Mmm, pot roast -- perfect comfort food all year round
I am not a recipe developer, just a home cook trying new recipes and tweaking old favorites. I will always credit sources and note where I’ve made changes. Photos are my own; you can tell I’m a work in progress. Showing you the steps along the way is what sets us apart from the bazillion +1 other food blogs. That and the badass playlist that comes with each post. Let’s get to it.
It was a chilly, gray day not long ago when I cooked this lovely pot roast for dinner, perfect comfort food, well-suited for ‘raw’ weather. It’s hard to go wrong with pot roast (for meat-eaters; if you are veggie, keep on a’scrolling).
When I began writing about the yummy pot roast meal, Spring had done a 180-degree weather flip-flop. Bright sunshine, high temps in the mid 70s – the kind of weather that calls for posts about grilled meats, salads, and drinks with tiny umbrellas.
Not the time for ruminating on hunks of beef, slow roasted with veggies and aromatics, served over fluffy mashed potatoes. No, definitely not time for that.
Luscious gravy and potatoes
Thankfully (at least in terms of finishing this blog post) the weather has turned cool once again, the perfect time for a rich, satisfying plateful of meaty goodness. Let me hurry up and post this now, before Mother Nature brings us another surprise.
Speaking of surprises, I had never before made a pot roast that was meant to be sliced. Only the fall-apart-while-cooking kind. This recipe from The Neelys via Food Network calls for a bottom round roast, which is a bit leaner than other pot roast cuts and requires plenty of luscious braising liquid. I like both styles, but this one looks a little nicer for serving to company.
Rather than serve gravy on the side, I prefer to put all the pieces back together in the pot
Cooking notes:
Deee-licious! Find the recipe from The Neelys here.
- Add the carrots halfway through cooking the roast. This gives them more texture at serving time. I doubled the amount of carrots cuz we like ‘em.
- After carving the roast I put the slices back into the thickened gravy with the carrots, to keep everything nice and juicy. Mmm gravy!
Deee-licious! Find the recipe from The Neelys here.
Too bad we didn't like it! Pour yourself a glass of the same wine that went into the roast.
Today's COVID-19 song acknowledges a new pandemic-related trend, Zoom Happy Hours. They're a fun way to stay connected with friends -- and maybe it's just me -- but I didn't attend nearly so many real-life happy hours back in the day. Let's hear from rockabilly star Sleepy LaBeef. (Get it? I know you do.)
You know I prefer a jazz playlist during dinner. Here is a fine example from renowned drummer and bandleader Art Blakey and the Jazz Messengers. Please enjoy, and bon appetit!
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