Sunday, April 24, 2011

Easter Pot Roast

My Catholic family and I have always been big on tradition, which includes traditional holiday meals. However, when it comes to Easter I am spoiled and can usually talk my family out of the traditional ham, in lieu of a big meaty steak off the grill, or pot roast. This year I was doubly spoiled and got both. This pot roast recipe is by far the best I have ever tried, it's simple, delicious, and most importantly, it's easy.

Classic Pot Roast

Ingredients:
3 tbsp Canola Oil
1 boneless Tri-Tip steak, trimmed of fat and seasoned with salt and pepper (3-4 lb.)
1/4 cup all-purpose flour
2 tbsp tomato paste
1/2 cup dry white wine (chicken broth can be a substitute)
1 1/2 cups low sodium beef broth
1 tbsp Worcestire sauce
2 cups sliced onions
1 bag carrots
5 large celery ribs, cut into 2 inch pieces
6 cloves garlic, chopped
3/4 sprigs fresh thyme
2 bay leaves

Heat oil in saute pan over medium-high heat. Sear roast on all sides, 10 minutes total. Transfer roast to crock pot.

Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.

Deglaze saute pan with wine (or broth), cooking until liquid evaporates. Stir in broth and Worcestire; bring mixture to a simmer, scraping up any brown bits.

Transfer broth mixture to crock pot; add remaining ingredients. Cover and cook until meat is fork tender, on high setting for 4-5 hours, or on low-heat setting for 8-9 hours. Discard bay leaves before serving.

I personally served this with mashed potatoes, and separated some of the sauce from the roast to pour over the potatoes. The vegetables come out with a strong flavor, and are fork tender. And the meat, well the meat speaks for itself. This recipe served 7 people at Easter Sunday dinner, and we still had leftovers. Lastly, I am wishing a Happy Easter to all of my readers out there. 

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