As it is 104F here in Pasadena today, it might seem odd that I am posting a recipe for Pot Roast, but I just found this recipe again, so wanted to share it. I think this is good any time of the year.
What could be more simple and comforting than pot roast? I put this on early in the day and allow it cook all day long. This is key to getting a pot roast that just falls apart when you look at it. I find my slow cooker is ideal for this recipe.
The cider vinegar and apples create a sweet and sour flavor that is a perfect balance. It is very similar to a German sauerbraten. Serve it as a one-pot meal, or add rice, bread or noodles to feed more.
Ingredients
4 lb Beef Roast, a sirloin or chuck roast is perfect.
3 Tbsp Vegetable Oil
1 large Onion, sliced thinly
1 large Granny Smith Apple, peeled, cored and chopped
1 lb baby Carrots
1 cup chopped Celery
1 Bay Leaf
1 Bay Leaf
½ cup Cider Vinegar
1-2 Tbsp Light Brown Sugar
1 can Tomato Paste
1 bottle of Dark Beer, such as Spaten or Guinness
1 Tbsp Sea Salt
Freshly ground Black Pepper
10 small whole baby Potatoes, or cut in half if they are medium size
Preheat a large sauté pan or a deep cast iron casserole and then add the oil. Salt and pepper the meat on all sides. Once the pan is hot, sear the roast thoroughly on all sides, about 2 -3 minutes per side.
Add the roast to the slow cooker crock or to a heavy pot (a Le Creuset would be a fine choice). In the same sauté pan, quickly sweat the onion and apple, and then pour over the roast. Add the celery, carrots and potatoes to the slow cooker.
In same pan again, pour in the beer and deglaze the pan and reduce by half. Now add the tomato paste and the final ingredients (cider vinegar, bay leaf, sugar, remaining salt and more black pepper) to the pan and then pour over the roast.
If using a slow cooker, it will take approx. 4- 5 hours on high setting or 6-8 on low heat.
When finished, remove meat, slice and serve in a deep dish with vegetables and sauce over the meat.
The Louisville Chef 