Currently cooking from All About Braising by Molly Stevens
Here’s another homerun from Stevens’ book. I’ve made lots of pot roasts (and eaten even more), but I think this might be one of my favorites due to its simplicity and ease of preparation.
You start out by browning a roast (I used a 3 1/2 pound boneless beef chuck roast). Stevens uses the broiler, but I just browned my roast on the stovetop and deglazed the pot with some hard cider and chicken stock. An onion, thyme and bay leaves are added to the liquid and the meat is braised for 90 minutes. At that point, turnips, carrots and potatoes are added, and the roast cooks for another 90 minutes, or until all the veggies are done.
One of the best things I like about all these braised dishes are the amount of leftovers. I love that one dish feeds us for two or three days, and usually, the leftovers are even better than the original meal. This pot roast just got more tender and flavorful as the days went by. The only thing I might change next time is to use parsnips instead of turnips. The turnips are pretty aggressively flavored and tended to overwhelm the other vegetables.
Another good cold weather dish! Is it cold there too? This looks delicious. I like leftovers too. Makes a nice hot lunch to take to work with me. This might be a good one to try!
Now this would be a great dish for me also, I could cook it and have several days of eating off it and it looks delicious.