The Art of the Pot Roast

22 Feb

I’m still on a pot roast high from two nights ago. I have been struggling for years to make a good roast. I always do it with vegetables, and the meat always comes out overdone and the vegetables are always crunchy. Even when the darn thing was in the oven for two hours. I guess you can’t just stick things in a pan and hope it comes out delicious. I guess this is why my crock pot skills are well below average.

Here is what I did in case someone else also has a pot roast deficiency.

I took my thawed meat and rubbed Trocomare seasoning on it that I got at the Farmer’s Market the other day. Why is everything so much tastier and cheaper at the farmer’s market? I think Walt and I will have to make weekly visits there even if it is half an hour away. Although, what isn’t at least half an hour away in Atlanta? My dad now refuses to visit us during the week because traffic is so terrible. I completely understand. And one day we will move out to the suburbs, hopefully very close to a farmer’s market. And a Costco. And lots of trees.

I put the hunk of meat directly on the roasting pan. Maybe this is the trick, to use an actual roasting pan. Previously I’d put it in a baking dish, but possibly that cooks it too fast. Who knows.

I quartered potatoes and halved mushrooms, cutting up the bigger pieces again, and spread them around the meat. I wedged an onion, cut the wedges in half, and also spread those around the meat. I like to use baby carrots so I don’t have to deal with peeling and cutting regular carrots, and I added a 1 lb bag of those too. I put Trocomare, salt, and pepper on all the vegetables and the meat again. I also sprinkled olive oil over it all.

I mixed 3/4 cup water, 1/4 cup red wine (probably a little bit more), one beef bullion cube and a heaping spoonful of minced garlic and poured that over the meat, making sure to spread it around the pan too.

I preheated the oven to 350 degrees, covered the pan in tin foil, and left it to roast in there for 2 hours and 15 minutes. I didn’t use a meat thermometer but it’s always a good idea to. We have a fancy remote one that I’m afraid to use, but I really should just get over that, for the sake of my cooking.

It turned out perfectly. The meat was pink, the vegetables cooked properly, and everything was so very tasty. I am incredibly proud of myself because I have been attempting this dish for at least 5 years. Luckily I have a sweet family who told me it was good, but this was the first time I believed them! Because I thought it was good! My father-in-law, husband and I ate our meal with a side of wine, and then finished off with berries and cream for dessert.

A very tasty, easy meal indeed!


2 Responses to “The Art of the Pot Roast”

  1. Sarah February 26, 2013 at 1:44 pm #

    My hubby was talking about pot roast not too long ago! Hopefully I’ll have the same success you had. What’s Trocomare? I don’t think I’ve ever heard of it.

    • mamajohnston February 26, 2013 at 2:11 pm #

      Trocomare is this spice… It’s like salt but it has a ton of other veggie spices in it too… I found it at the farmer’s market; not sure if it’d be at a regular grocery store… LOL it’s tagline is “the flavor of nature” haha … But yeah it’s great on everything! Good luck! I hope yours turns out great too! 🙂

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