It must be all this extreme winter weather we’ve been having because I’ve been craving meat! This time I really wanted some slow roasted beef – the kind my grandfather used to make. In our family we had Sunday lunch, not dinner. Pop would season the meat with salt and pepper the night before, then get up early in the morning and put it in the oven to roast until noon. It was always fall apart tender and so delicious!
Chef Michael Smith shares this recipe which uses a similar technique. One cool thing I’ve never seen, is his idea to take the veggies and juices in the bottom of the roaster and blend them to make a gravy. OMG it’s amazing! So rich with tons of flavour, and a sneaky way to get some veggies into your kids, or anyone that normally doesn’t like them. I don’t particularly like carrots or celery but when the sauce is blended together, all you taste is gravy. But my favourite part is the crispy outside of the meat, and I kept sneaking little bits of it; so much so I had an unhappy tummy when I went to bed. lol
Sorry about the not so great pics. I took them with my phone because I hid my camera from the baby and now I can’t find it! lol
Beef and Potatoes Pot Roast
Courtesy of Michael Smith
2 tablespoons butter
1 large onion, chopped
1 large carrot, chopped
2 cloves garlic, whole, peeled
1 large celery rib, chopped
1 cup or so of your favourite red wine
19 ounce can diced tomatoes
2 unit bay leaves
unit 2 or 3 large sprigs fresh rosemary
1 large beef pot roast (4 lbs or so)
8 medium whole potatoes, or 24 baby potatoes
1 unit dollop butter
1. Preheat your oven to 350ºF and turn on your convection fan if you have one.
2. Melt the butter in a Dutch oven over medium heat. Add the onions, carrots, garlic and celery and gently heat through until their colours brighten and flavours deepen, about 10 minutes. Follow with the red wine, tomato, bay leaves and rosemary. Nestle the pot roast in and bring the works to a simmer. Turn off the heat, nestle the potatoes around the roast and cover tightly. Transfer to the oven. Reduce the oven temperature to 300ºF for the long slow cook, 4 full hours of slow simmering and tenderizing.
3. Remove the roast to a plate or cutting board to rest. Remove the potatoes to a serving bowl. Transfer the remaining vegetables and juice into a blender and puree smooth or process with a handheld blender directly in the pot until smooth. Either way reheat with a large dollop of butter for a rich gravy. Slice the roast, serve alongside the potatoes and smother the works in rich aromatic gravy.