We’re finally gonna get some rain here in the San Francisco Bay Area and I can’t tell you how relieved I am. I love the rain for many reasons, one of which is because it’s cleansing. Also because it helps nourish my garden. But mainly ove it because it makes me want to build a fire, get comfy and cozy, and cook some comfort food like a pot roast! So that’s just what I decided to do.
|get it good and seasoned!|
|look at that crust - make sure it's browned all over|
Now back to my pot roast. I almost always use a nicely marbled chuck roast from my most favoritest butcher ‘Mo’ at Magnani's Poultry in Berkeley, where I get to see another favorite friend Maria. She’s always there to greet me with a smile and something warm and friendly to say. Once I get it home, I make sure it’s at room temperature, which is important for even cooking. Searing is my thing to do for my pot roast; I feel it gives such added flavor and the color is always amazing.
So without further delay, here’s my comfort food shenanigans. Please
try it and let me know what you think!
|that's not yuckiness, that's FLAVUH!|
Be well ♥
Angela’s Pot Roast with Brown Gravy
What You Need:
· 1 32oz container of beef broth
· 2 tablespoons cooking oil
· 2 tablespoons flour (APF)
· 1 onion, roughly chopped
· 3-5 cloves of garlic, smashed
· Garlic powder
· Salt and pepper to taste
· Heavy bottom Dutch oven or large pot with tight fighting lid
· Large tongs; wooden spoon; whisk
What To Do:
· Let chuck roast come to room temperature.
· Heat beef broth in a separate saucepan to Medium
· Heat Dutch oven on stove top to Medium-High (pan should be pretty hot).
|whisk as if your life depended on it!|
· Pour 2 tablespoons of cooking oil in the pot, and once the oil starts shimmering or you see light wisps of smoke, put the roast in the pot and DO NOT TOUCH for at least 1 minute! Brown all sides of the roast then set aside.
· Turn heat down to Medium-Low and add the last tablespoon of cooking oil if necessary. Sprinkle in the APF and stir with wooden spoon for 2-5 minutes, letting the flour get lightly brown and a light nutty smell.
· Season to taste; add onion and garlic.
· Put roast back in the Dutch oven, along with all those good juices that leaked out! Stir and place in the oven.
Cook for at least 3 hours, until you’ve reached your desired doneness/tenderness.