Food & Drink

What a day. Not only was I able to use my new $20 Calphalon Saucier but I was able to use it to make my first pot roast. And it could not have been easier.

I started with (pre cooked weight) 7 lbs. of chuck roast from Costco (of all places). This is a tremendous amount of roast, but we are healthy eaters and none ever goes to waste. The cut was actually very nice. There was not much waste on it at all. I was very impressed. It is good to know that Costco is a legitimate source for roast.

It might have been slightly overkill, but to be on the safe side I sprayed the bottom of my pot with non-stick spray before pouring in some olive oil.

Season your meat however you like. This part is really where one pot roast will differ from another. I utilized an old trick my mom uses and involved neither salt nor pepper. She gets some strange Italian seasoning packets from who knows where. Empty both of them is her instruction.

The roast is cut into four relatively equally sized pieces and placed in the pot to brown on the stove in the olive oil. For fun I added some dried onion flakes, one chopped garlic clove and just a splash of red wine once all sides of my roast had been browned.

Ok, now the directions get a bit difficult. You may want to write this part down so as to not forget...

Cover your pot and place it in the oven. Walk away.

Did you get that? Should I go over it again?

I set my oven to 300 degrees. Yes, only 300. I let the roast cook for 3 hours. I did not touch it until I took it out of the oven those 3 hours later.

My family has always served pot roast shredded. Once the roast has cooled enough to touch pick up the pieces and pull them apart in roughly bite sized pieces. After 3 hours in the oven the pieces will fall apart, you should not have to work too hard at this. Be careful however, the meat will hold in the heat and you can easily hurt your fingers.

Serve with whatever sides you wish. We opted this time against placing any vegetables in the pot with the roast but it is great with carrots, potatoes, even onions. To accompany the roast at the wishes of my dinner guests we did have mashed potatoes and green beans. DO NOT throw away the juices in the pot once your roast is removed. Pour that into a gravy boat or similar serving dish and set it proudly on your dinner table. The meat will not be dry, but who can say no to a little more juice?

I have leftovers in my fridge. They will keep for a few days; longer had I frozen them. What a great meal. These are leftovers I look forward to, not shy away from.

Enjoy!