Last Saturday my new pot got another work out, the fourth since I bought it.
Such a handy pot!
I'd decided to cook a Pot Roast, I hadn't done one since before I met L.
That's a heck of a long time ago!
If I was roasting this in the oven, I'd leave the fat on and trim it off after cooking, but not for a pot roast.
Start with roughly chopping up onions and carrots. Nice sized chunks, not the fine chopping I do for soups.
Slice the top off what appears to be a perfectly good onion....
Luckily I had more onions.
The water needs to be hot so the meat doesn't cool down at all.
Turn the heat down to a slow simmer, put the lid on the pot and leave it alone for about four hours.
Well, not entirely alone, turn the meat now and again. With a slow simmer you shouldn't need to top up the water at all.
When you notice the meat beginning to fall apart as you turn it over, remove it from the pot onto a plate.
Can you tell I've been tasting it?
Scoop out the bayleaves and toss them away.
Use what ever method you'd normally use to thicken the cooking liquid into a gravy.
I use gravox powder, mixed with a little water to a runny paste. (the traditional kind not the instant kind)
I had too much liquid in the pot for just me, so I scooped out enough to fill two 500g tubs and cool them ready to freeze for another day's gravy.
I most often serve pot roast with mashed potatoes (because of the yummy gravy) and greens.
Usually brussels sprouts or green beans, sometimes broccoli.
Janet & John
22 minutes ago