pot roast with greek yogurt horseradish sauce
Economical ($2-5 per person)
Servs: 4 Prep: Cook:
I usually equate a pot roast with a hunk of beef that is cheap (true) and tough (only if you do it wrong) and so, I have never attempted to make a pot roast. The pot roast stars seemed to align last week and I decided to give large hunk of meat cooking a try after a work colleague (and total sister in cooking) told me how fond she is of cooking meats, and gave me some pointers.
- add The Recipe | Seeryously Gude Pot Roast
- add 6-8 tbs Olive Oil
- add 1 1/2 cups Red Wine
- add 1/2 cup White Wine
- add 1 Medium Onion, Quartered
- add 5-7 cloves of garlic, minced
- add 5-7 Carrots, Sliced thick on an angle
- add 2-3 cups, sliced white mushrooms
- add 3 cups Beef Stock
- add 2-3 lbs Shoulder Roast
- add 1/4 cup chopped parsley
- add 3 sprigs, thyme
- add 2 sprigs, Rosemary
- add Kosher Salt
- add Cracked Pepper
- add 1 cup, Greek Strained Yogurt or Sour Cream
- add 3 tbs, prepared horseradish
- add 2 tbs, chopped parsley
- add Salt/Pepper to taste
- Gather all of your ingredients. Preheat the oven to 350 degrees. Rub the roast with a liberal amount of salt and pepper.
- Heat the olive oil in a skillet on about 5 (medium) and brown the meat on all sides. Browning = flavor. As I learned, the key to tender pot roast is a technique called braising where you cook the meat slowly in liquid. You need to make sure that you have as much flavor on the meat, and anything else going in the pot with it, as possible before it enters the liquid to roast.
- On another burner, make a few cups of beef bullion or get a few cups of beef stock ready. Take the meat out of the skillet and add it to the deep pot (with a lid) that you are going to bake it in. Brown the quartered onions in the same skillet where the roast was just browned. Brown and set in the pan with the meat. Put the sliced carrots (peel ?em if you want, not necessary) in the skillet, brown them as well, and add to the pan with the roast.
- Turn up the heat on the skillet a little, (6-7) medium-high, and add your wine to deglaze the pan. Use a fork or a whisk (unless you have a nonstick pan, cause you this will scratch it) to scrape all of the cooked bits off of the bottom. Now add the beef broth or stock.
- Once all of the flavor from the bottom of the skillet has been incorporated into the wine and broth, pour it into the pan with the meat and veggies. Add the sprigs of thyme and rosemary (be sure to dunk them under the water for maximum flavor release). Put the top on the pan and place in the oven for 2 1/2 - 3 hours depending on the weight of your meat.
- The Yogurt Sauce
- You should make this right after the meat so that the sauce has time to sit in the fridge and let the flavors really meld together. Take about 1 cup of the yogurt (you can use sour cream too, but Greek Strained yogurt is yummy, has the consistency of Sour Cream, and is SO much better for you. Mix in the horseradish, salt and chopped parsley. Mix until completely combined and return to fridge. Take out just before serving the meat and put in a serving dish.
- The Mushrooms
- Heat butter or olive oil in a skillet on medium. Add about 3 cloves of minced garlic and let cook about 2 minutes. Wash your mushrooms and then add to the skillet. Season with some salt and pepper and then allow to brown, try not to mess with them too much so that they flavor can carmelize about 5 minutes. Add the white wine and about 1/4 cup of the liquid from the roast. Serve once most of the liquid has evaporated - about 3-5 minutes more.
- Check your roast. The meat should be very soft and tender when you pull at it with a fork. Let the roast rest for about 15 minutes before you cut into it. Transfer the veggies to a serving dish and I served the remaining liquid as an au jus. Serve up this feast and enjoy!!