Pot roast has its originality claimed by the Americans and many believe it to be a Southern dish and the rest claim it to be of Northern origin. It is said to have been first prepared during the 1880-85's. But originality aside, it is allegedly claimed that the aroma of this delectable Grandma’s recipe has the power to make even the dead rise from their slumber.
Once tasted, a person cannot forget the taste of the succulent meat or the flavor of the spices and the gravy.
The traditional way of making pot roast might however die a slow death over a period because of the hectic lifestyle of the new age. The current generation seems to have lost the time and patience to appreciate slow cooking, but this is one recipe which will be a big loss to all, if it is lost.
Traditionally, pot roast is a brisket of meat (originally beef was used), slow cooked over a covered pot and served with its own gravy. But over the ages there have been many variations due to the difficulty in getting the meat and also because of the time factor.
Some also prefer the oven or pressure cooker over the crock-pot or stove-pot used for slow cooking. The below recipe is a modification of several old recipes of pot roasts and uses the old slow cooking method.
Preparation Time – 10 minutes
Cooking Time – 5-7 hours (the longer the better)
Difficulty level - Easy
You will need: a good sized, (3-4 pounds) chunk of meat (you can use chuck, rump, bottom/top round or the arm piece).
The meat cuts should have less fat and more meat. For vegetables you can use 2-3 medium potatoes, 3 medium sized baby carrots, 1 large onion, all diced and cut into medium pieces. A few tablespoons of cooking olive or peanut oil, salt and pepper to taste, a dash of thyme, 2-3 cloves of garlic should do the deal. Some prefer not to use vegetables, but using them makes it a wholesome meal.
- Season the meat with salt, thyme and pepper generously, on both the sides and also the edges, making sure to cover the entire piece of meat on all sides.
- Put the oil in an uncoated pan and brown the meat for a minute or two. Use high heat while sizzling the meat and turn towards both the sides and the edges till the meat is medium brown.
- Place the meat in a cooker or big bottomed pot and pour water (some use soda water) on to the hot pan used for sizzling the meat. Now pour the smoking water into the pot, ensuring all the oil and bits are poured as well. Add water till it covers the meat and simmer in low flame for a couple of hours.
- After 2-3 hours stir the meat and add all the diced vegetables into the pot. Add water till it covers all the vegetables and leave it to cook for another 3-4 hours. Add more water if required, use a fork to check if the meat is tender and voila, your meal is ready to be savored.