Sunday, December 13, 2009

Vinegary Stove-top Pot Roast

Because pot roast is super fatty and needs some acid to balance it out, but also because I didn't have any beer or wine on hand and had to improvise...

The result was a very Italian-like taste. I'd already made mashed potatoes to go with it, but I think it would be outstanding with a creamy parmesan polenta (I might even make some to go with the leftovers now...).

1 3-4 pound cross rib roast or other pot roasty type roast
1 white onion
1 yellow onion
4 cloves garlic
3/4 cup apple cider vinegar
1/2 cup balsamic vinegar
a bunch of fresh chives
3 stalks celery
2 orange bell peppers
2 cans of diced fire roasted tomatoes
4 carrots
about a pound of crimini mushrooms, quartered
1 tbsp concentrated tomato paste (the kind that comes in a tube)
1 tsp celery seed
1 tsp coriander
2 bay leaves
about 2 cups or so of water or broth
oil or fat for browning (I used bacon grease)
salt and black pepper

In a large pot or dutch oven, brown all sides of the meat in oil or grease. Take meat out of the pot and set aside on a large plate.

Add all vegetables except for the cans of tomatoes to the now meaty oil and saute until soft. Add all other ingredients except for the water.

Add the roast back into the pot. Add enough water or broth to make sure the meat is submerged in liquid. Bring pot to a boil. Reduce heat to medium low and cover. Cook that way for at least 4 hours, or until the meat easily falls apart with a fork and the house smells really good. For about the last hour or so, turn the heat up to medium high and cook uncovered to ensure all excess liquid cooks off.

You can then either tear all of the meat apart with a fork or serve as a whole roast.

Serve over something hot and starchy and creamy.

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