Pot Roast is always a winner!

Pot Roast is always a welcome winner!

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole on the cooktop on high heat. Sear the meat surface on both sides (about 2-3 minutes per side). Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Pot Roast for the Win

It’s cold outside.

Also, the world is terrifyingly unstable.

I’m not in my usual mood of experimenting with new recipes — at least not for dinner — so we’ve been eating foods that are easy, familiar and comforting.

Like this chuck roast.

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole. Sear the meat surface on both sides (about 2-3 minutes per side) using heat heat on a cooktop. Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

Sweet and Sour Pot Roast

There are two truths about pot roast.

First, it’s not glamorous or gorgeous.

Second, it is delicious and satisfying.

So, with that in mind, please remember that the photo may not be an artist’s dream, but the food in it is always devoured because the recipe is big winner. And, while pot roast is ideal when the weather is cold or dreary, it’s so satisfying that it will do in just about any weather.

Sweet and Sour Pot Roast

• 3-4 tablespoons all purpose flour

• salt and freshly ground black pepper to taste

• 3 pound chuck roast

• 4 tablespoons vegetable oil (I use avocado oil)

• 2 medium onions, sliced

• 2 large cloves garlic, chopped

• 1 teaspoon finely chopped fresh ginger

• 1 1-pound 12-ounce can tomatoes (including liquid)

• 1/4 cup brown sugar

• 3 tablespoons cider vinegar

• 1 tablespoon Worcestershire sauce (I use vegetarian Worcestershire sauce)

• 4-5 carrots, peeled and cut into chunks

• 2-3 medium all-purpose potatoes, peeled and cut into chunks

In a dish, mix the flour with some salt and pepper. Dredge the beef in the flour to coat it on all sides. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for 6-8 minutes, to brown the surface. Remove the meat and set it aside. Add the remaining vegetable oil to the pan. Add the onions, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes (and liquid), brown sugar, cider vinegar and Worcestershire sauce. Stir to blend the ingredients. Return the meat to the pan. Add the carrots and potatoes. Cover the pan and place it in the oven. Turn the heat to 275F. Cook for about 3 hours or until the meat is tender.

Makes 6 servings

Chuck Pot Roast

When it comes to cuts of beef, I think chuck is one of the tastiest. It’s got lots of beefy, meaty flavor. It’s also comparatively cheap and, when cooked right, is as tender as a ripe peach.

Cooked right?

I have to confess that I like chewy meat so I grill chuck steaks and love it!

But most folks prefer meat more tender, and chuck, which has lots of gristle, does better when slow-cooked in low heat.

It’s best when braised: stew, pot roast, soups, pot pie and casseroles.

Now that it’s getting cold and dark early where I live, this dish will be on my menu for the next few months of culinary comfort.

Chuck Pot Roast

• 3 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 2-3 medium all-purpose potatoes, peeled and cut into chunks

• 2 parsnips, peeled and cut into chunks

• 2 medium onions, sliced

• 4 ounces mushrooms, cut into chunks

• 2 cloves garlic, finely chopped

• 1 bottle (about 11 ounces) beer, ale or stout

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Place the meat inside a large casserole. Scatter the carrots, potatoes, parsnips, onions, mushrooms and garlic over and around the meat. Pour in the beer. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place the covered casserole in the oven and turn the heat to 250 degrees. Cook for 4-5 hours or until the meat is tender.

Makes 4-6 servings

Texas Style Brisket with Apricot Honey Glaze

Texas Style Brisket with Apricot Honey Glaze

If you’re a kid, September means school.

If you’re a tree, September means gold and red leaves.

If you’re Jewish, September means brisket.

That’s because Rosh Hashanah is in September and although I haven’t done an actual, scientific study, there’s little doubt in my mind that brisket is the most popular dinner entree for Rosh Hashanah.

Everyone’s grandma has a special family recipe, but even though the seasonings may be different from family to family and some versions are sweeter than others and some include vegetables while others don’t, Rosh Hashanah Ashkenazi-style brisket is typically braised in lots of liquid and served with pan gravy.

Unfortunately my family won’t eat braised brisket and pan gravy.

When I prepare brisket, it’s always barbecued, more like Texas-style. I have some relatives in Texas, so I guess it’s okay. 

The meat is slooooow-cooked first, so it’s soft. But then it’s crisped up on the grill (or roasted in a hot oven or under a broiler), so it gets those gorgeous, crunchy, blackened burnt ends that are slightly chewy and lusciously sticky. 

Texas-style brisket with Apricot/Honey Barbecue Glaze. It’s what’s for Rosh Hashanah.                                                       

Texas Style Brisket with Apricot Honey Glaze:

Brisket:

• whole brisket of beef (about 8-10 pounds)

• salt and freshly ground black pepper to taste

• 2 large onions, sliced

Barbecue Sauce:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, chopped

• 1 small chili pepper, deseeded and chopped

• 2 cups ketchup

• 1/2 cup apricot jam

• 1/2 cup cold brewed coffee

• 1/4 cup honey 

• 1/2 cup apple cider vinegar

• 2/3 cup brown sugar

• pinch of ground cloves
  
  To make the brisket: Preheat the oven to 225 degrees. Place the meat in a large roasting pan and sprinkle with salt and pepper if desired. Scatter the onions on top. Cover the pan tightly. Bake for 7-8 hours or until the meat is soft and tender. Remove the meat and onions. Puree the onions and pan juices to use for gravy over mashed potatoes (or noodles, other starches). Let the meat cool. Trim any large pieces of fat that have not melted. Set aside.

NOTE: you can make this with a smaller chunk of meat (cooking time shorter).

About a half hour before serving, remove the meat from the refrigerator and place it in a large roasting pan. Preheat the oven to 425 degrees. Slather some of the barbecue sauce over the meat and roast for about 15-20 minutes, turning the meat once and brushing it occasionally with more of the sauce (you will probably use a little more than half the amount of sauce). Slice and serve. OR: broil the brisket or reheat on a preheated outdoor grill.

Makes 10-12 servings

To make the barbecue sauce: Pour the olive oil into a saucepan over medium heat. Add the onion, garlic and pepper and cook for about 2 minutes to soften them slightly. Add the ketchup, jam, coffee, honey, cider vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce the heat to a simmer and cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Beef Chuck Roast with Winter Squash and Dried Cranberries

I love pot roast not just because it is so filling and nourishing and heart warming in the winter when you need food that’s a bulwark against the cold. But also because it is such a forgiving, flexible dish.

First of all, you can use just about any meat that’s meant for long, slow cooking and you can play with the recipe and it will still probably come out okay.

Every time I make pot roast I add some new ingredient or combination of ingredients. And I use different liquids that have ranged from plain old water to stock to Port wine to mango juice. And all kinds of vegetables like cabbage or potatoes, squash, kohlrabi and dried mushrooms. And fruit, dried fruit (like crystallized ginger and prunes). 

Seasonings? Oh, just about anything. Thyme, cumin, ginger, nutmeg, ras el hanout. 

Anything goes. 

Of course we don’t love every recipe. Sometimes an experiment works, sometimes it doesn’t. But I continue to cook new pot roast recipes all the time.

Last week I made one with a portion of chuck, kaluchel, from KOL Foods. KOL Foods produces Glatt kosher poultry, beef and lamb. I like their products because everything I’ve tasted of them is packed with good flavor and also because the company’s mission is to produce humanely treated as well as humanely slaughtered meat, with an eye toward sustainability and animal welfare. All the beef is grass-fed, free-roaming; never given antibiotics or hormones. This is the essence of what it really means to be fit and proper.

You can use any cut of pot roast type meat for this recipe.

Beef Chuck Roast with Winter Squash and Dried Cranberries

4-5 pounds beef pot roast

1/4 cup all-purpose flour

Salt and freshly ground black pepper to taste

1 teaspoon paprika

3 tablespoons vegetable oil

2 medium onions, sliced

2 stalks celery, sliced

2 cloves garlic, sliced

6 ounce can tomato paste

1/4 cup apple cider vinegar

3 cups beef stock

3-4 sprigs thyme

1 large bay leaf

2 dried red chili peppers

1/4 teaspoon grated nutmeg

1 butternut squash, peeled and cut into 1/2-inch dice

3/4 cup dried cranberries

Preheat oven to 300 degrees. Rinse and dry the beef. In a dish, mix the flour with the salt, pepper and paprika. Dredge the beef in the flour mixture, to coat it on all sides. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for about 8 minutes, to brown the surface. Remove the meat and set it aside. Add the remaining vegetable oil to the pan. Add the onions and celery and cook, stirring occasionally, for 3-4 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, vinegar and stock, stir with a whisk to blend the ingredients. Return the meat to the pan. Add the thyme, bay leaf and chili peppers. Grate the nutmeg over the ingredients. Bring to a boil then remove the pan from the heat. Cover the pan and place it in the oven. Cook for 3 hours. Add the squash and cranberries. Cook for another 1-1/2 hours or until the meat is soft and the vegetables tender. Makes 6 servings