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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A minister has to be able to read a clock. At noon, it's time to go home and turn up the pot roast and get the peas out of the freezer."
-Garrison Keillor, Humorist

The refrigerator light goes on...

I love pot roast and don't make it often enough. It's so simple yet so fabulous. Most folks think pot roast isn't good for you, but using bottom round makes this lower calorie with all the flavor. The leaner meat has enough marbling and is more tender to start with, so it makes for a great roast.

I recently had a request from a Dr. Gourmet fan for a pot roast recipe and in the same week was watching Jacques Pepin and Julia Child make pot roast on their lovely show. Most recipes call for shoulder or chuck, but Jacques was using bottom round and I was so happy because that's what I've always used. It's a little leaner, but I think more flavorful. There's the same amount of marbling in the beef, but it's easier to trim the excess fat from the bottom round.

Roasting

Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.

Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.

When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.

Pot Roast

Servings = 5 | Serving size =6 ounces beef with potatoes and veggies

Cooking Time = 240 Minutes

This recipe can be multiplied by 2, 3.

This recipe does make great leftovers. There will be two ounces beef left over after the five servings - just enough for a sandwich for lunch! Save a little gravy to go on it.

2 tsp	olive oil
2 lbs	bottom round (trimmed of excess fat)
1 cup	water
2	bay leaves
1 Tbsp	dried sage
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 medium	onions (quartered)
2 lbs	small red potatoes (scrubbed)
1 lb	carrots (peeled and cut into chunks)
1/2 cup	cold water
2 tsp	cornstarch

Preheat the oven to 225°F.

Place the oil in a dutch oven or medium stock pot over medium high heat. When hot, add the bottom round to the pot. Sear on one side for about 2 minutes and turn to sear the other side.

Add the water and remove from the heat. Add the bay leaves, sage, salt, pepper and onion.

Cover the pot and place in the oven. Let roast for 3 hours.

Remove the pan from the oven and add the potatoes and carrots. (Be careful when taking the lid off).

Return the pot to the oven for another 60 – 90 minutes.

Remove the roast from the oven and place the roast on a plate. Place the potatoes and veggies in a bowl.

Place the cold water in a cup and stir in the cornstarch.

Put the pot on the range over medium heat. When the sauce begins to simmer, reduce the heat to low and add the cornstarch. Whisk as the gravy thickens.

Serve beef, potatoes and veggies topped with gravy.