By: Kathleen Neafsey
Good morning, and welcome to the kitchen! Sitting home on a recent snowy day – and there have been lots of those lately – and thinking of what to make for dinner, brought homey, hearty foods to mind. Aside from soup, which I could probably eat seven days a week, my favorite meal for a winter snowy evening is pot roast. My kids often ask how I learned to make this food, or that. “Did Nana teach you to make that?”, is one of their more popular questions. My mom is a great cook, and baker, and I have total recall for some things that she has taught me in the kitchen – pot roast is not one of them. I only have vague recollections of having pot roast as a kid. I do remember that it wasn’t always easy to find one thing that five kids would like for dinner, but she aimed to please each one of us and we surely never went hungry!
Getting back to the pot roast…..I think it was just something that I kind of threw together myself, having a general idea of what goes into it and how to cook it. For those of you who’d like to try it, here goes:
Here’s what you’ll need:
One bottom round roast – about two pounds
Two tablespoons olive oil
Prepared horseradish (in bottle)
One tablespoon of minced garlic
One medium onion, chopped
One half – to one pound baby carrots
Salt and pepper to taste
Five cups of water
First things first – In a deep pot, heat oil on medium.
While the oil is heating up, coat the meat in the horseradish, and sprinkle with salt and pepper.
Carefully place the meat in the pot with the hot oil, you don’t want to get splattered with the hot oil! Turn the heat down, and let the meat get brown on all sides and the horseradish forms a sort of crust.
Once the meat is browned on all sides, add water to the pot – I start out with about three cups of water.
Add the carrots and onion to the pot, turn the heat up to medium-high and let it come to a full, rolling boil.
When it has reached a rolling boil, turn the heat down to medium-low, be sure that it’s still simmering, and cover the pot.
Check the progress of the meat every 15 to 20 minutes, and add water accordingly. The carrots soak up a lot of water, so you’re going to need to replenish it. Remember though, as you add water you’ll probably want to add more horseradish, salt, and pepper – keep tasting each time you check on it to be sure.
Generally speaking, a two pound piece of meat should be done in about 2 to 2-1/2 hours. Leaving it in longer will make it even more tender.
Remove the meat from the pot and put it on a cutting board. Let it cool for five to ten minutes before slicing. Serve with the gravy and carrots over potatoes or egg noodles. Some people even like to cook the potatoes in the same pot as the meat and carrots (I’m not one of them), but by all means, go for it!
Enjoy this hearty meal on a cold, snowy night. It’s even better as a sandwich the next day! Stay in, stay warm – there’s more snow headed our way tomorrow!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.