Sometimes a person just needs some comfort food, or wants to cook something nice for a dinner party. Pot roast is always a pleaser. It's good for every day meals, or for special occasions. Here is a pot roast 101 tutorial for you newbs!
I used a rump roast. It was 3 1/2 Lbs and almost frozen solid. I have no qualms about throwing a frozen roast into the oven (although Gordon Ramsay may tell you otherwise!) Also, our butcher always puts an elastic mesh on the roasts, if yours has one, don't forget to remove it before cutting!
Keep in mind I have a large family so you need to choose your portions accordingly and scale back the seasonings as you wish. Some people don't like their gravy as flavorful. For me, these amounts were great and I didn't need to add any salt before making gravy, the broth was perfect. I have tried other herbs, and rarely have I not been pleased, but for sake of ease, lets start here.
3 1/2 Lb. Rump Roast (or any roast, really)
One onion
1 t. salt
1/2 t. pepper
1 t. basil flakes
3 nice sized cloves of garlic
2 T. butter
1/2 gal. water
(adjust your seasonings and water to size of roast and size of pan. My pan is an oval pan about 20 in wide and 6 inches deep)
3 1/2 Lb. Rump Roast (or any roast, really)
One onion
1 t. salt
1/2 t. pepper
1 t. basil flakes
3 nice sized cloves of garlic
2 T. butter
1/2 gal. water
(adjust your seasonings and water to size of roast and size of pan. My pan is an oval pan about 20 in wide and 6 inches deep)
On a rump roast there is a side with fat on it, and a side without. My husband was taught to put the fat side on top so the fat permeates the meat as it melts. While I understand this method (I think my mom did the same thing, sorry mom!) I prefer to put the spices directly on the meat so the flavor sinks in. This is how I do it:
-Mince the garlic and put that across the top of the meat (fat side down, haters gonna hate!)
-Mince the garlic and put that across the top of the meat (fat side down, haters gonna hate!)
-sprinkle the t. of basil on and around the roast.
-place some of the cut onions on the roast, and some around it
-put about 1/4 the t. of salt on the roast and the rest around the roast
-do the same with the pepper
-fill the bottom of the roasting pan with water until it covers about a third of the roast. I will guess I used at least half a gallon.
-spread a little butter on top of the onions (same theory as the fat on top, it will carry the flavors down, only in my version, the seasonings are UNDER the fat)
-put about 1/4 the t. of salt on the roast and the rest around the roast
-do the same with the pepper
-fill the bottom of the roasting pan with water until it covers about a third of the roast. I will guess I used at least half a gallon.
-spread a little butter on top of the onions (same theory as the fat on top, it will carry the flavors down, only in my version, the seasonings are UNDER the fat)
-bake covered at 325. (350 if you want it done more quickly, or 300 if you want to slow cook it.)
-Here is how mine looked about 2 hours in. I basted it, and put it back in the oven. I like mine really tender, the longer it bakes, the more tender, but don't let it dry out. If the water evaporates out of the pan, add water.
-Here is how mine looked about 2 hours in. I basted it, and put it back in the oven. I like mine really tender, the longer it bakes, the more tender, but don't let it dry out. If the water evaporates out of the pan, add water.
-about an hour or so before eating, cut up some clean potatoes. These are red, but any kind is good.
-spray the bottom of the pan with cooking spray or butter the pan.
-place some pats of butter around the top of the potatoes
-sprinkle with salt and pepper. I added just a shake or two of rosemary. A little goes a long way.
-spray the bottom of the pan with cooking spray or butter the pan.
-place some pats of butter around the top of the potatoes
-sprinkle with salt and pepper. I added just a shake or two of rosemary. A little goes a long way.
My cake pan has this lovely top. We call it the hot box, but tin foil would work too.
-Bake potatoes with the roast until tender.
We also started the carrots at the same time as the potatoes went in.
-boil about 4 cups of water, 1 T. honey, and 1/2 t. salt with a bag of baby carrots.
-reduce to a simmer and cook for about an hour.
-Bake potatoes with the roast until tender.
We also started the carrots at the same time as the potatoes went in.
-boil about 4 cups of water, 1 T. honey, and 1/2 t. salt with a bag of baby carrots.
-reduce to a simmer and cook for about an hour.
The roast is done. Mine was in for about 4 1/2 hours, the potatoes and carrots cooked for a little over an hour.
To make gravy:
-set the roast aside, covered to keep warm.
-strain out the onions
-taste and add salt or pepper to taste. If too salty, add water a little at a time until it tastes right
-bring the drippings to boil on the stove
-mix equal parts of corn starch to water in a glass and stir until lumps are gone (I used about a 1/4 cup of water and 1/4 cup of corn starch for this large amount of drippings.) You can use flour but it's lumps are harder to remove. Any lumps in the cup will become lumps in your gravy.
-turn off heat once boiling and slowly stir in corn starch/water mixture while continuously whisking or stirring the drippings (or lumps will form.) It will thicken. If it doesn't thicken enough, you may need more corn starch/water. Bring broth back to a boil, remove from heat and add more cornstarch water until desired consistency.
-Always slice the meat last so it stays hot as long as possible.
-If time got away from you and the roast is dry from over baking, pour a little juice or gravy over the meat after cutting.
I hope this was helpful to someone. Sometimes cooking sites forget about the basics!
-If time got away from you and the roast is dry from over baking, pour a little juice or gravy over the meat after cutting.
I hope this was helpful to someone. Sometimes cooking sites forget about the basics!