Pot roasting and braising are the same cooking philosophy where the hero of the dish is cooked in shallow liquid, writes LYNN BAIN.
Hold tight - we’re checking permissions before loading more content
The difference is that for a pot roast, you use a large piece of meat, whereas with braising you use either thick slices/steaks or cubes of the meat.
If you have any leftovers from this pot roast, slices off the meat make the most beefily delicious sandwiches.
A gentle reminder (not a hint this time): please remember to remove the bay leaves before pureeing the gravy and serving the pot roast.
Handy hint 1: You could use either sweet paprika or hot paprika in the meat rub. Alternatively, you could substitute ground chilli for the paprika.
Handy hint 2: I have used a commercial beef stock (beef gel stock pots that can be diluted with hot water). However, you could use either home-made beef stock, chicken stock or vegetable stock. I must admit that my family love the rich beefy flavour that beef stock gives to the completed pot roast.
Handy hint 3: If you have no golden (or red) shallots to hand, substitute another couple of peeled and sliced onions.
Handy hint 4: I prefer to buy tins of whole tomatoes instead of chopped tomatoes. If I need chopped tomatoes, I simply open the tin of whole tomatoes, insert a pair of scissors into the tin and scissor-away to the desired consistency.
BEEF POT ROAST
Ingredients
2 tsp salt, cracked
2 tsp pepper, cracked
2 tsp paprika
1 tsp dried oregano
500g-1kg blade roast
3 tbsp canola oil
3 cups beef stock
½ cup red wine
400g tin tomatoes, chopped
2 bay leaves
1 onion, peeled and sliced
10 or so golden shallots, peeled and left whole
3-4 cloves garlic, peeled and roughly chopped
Preheat your oven to 160℃.
Step 1: In a small bowl, combine the salt, pepper, paprika and oregano. Place the meat on a clean cutting board. Rub the salt mixture over the surface of the meat.
Step 2: Allow the rubbed beef to stand for 10 minutes or so.
Step 3: On the stove top, heat the canola oil over a medium-high heat in a heatproof, ovenproof pot. Add the meat to the pot and brown on one side (about five minutes per side).
Step 4: Now sear the roast on its other side. Then transfer the seared meat to a plate and place to one side. Drain off all but about a tablespoon of fat from the pan.
Step 5: Return the pot to the stove top and then add the wine and chopped tomatoes.
Step 6: Now add the beef stock and bay leaves to the pot.
Step 7: Bring the tomato mixture in the pot to a simmer. Using your wooden spoon, scrape up any bits that may be stuck to the bottom of the pot.
Step 8: After a minute or so of stirring the mixture, return the meat (and any accumulated juices) to the pot.
Step 9: Put the peeled shallots into the pot.
Step 10: Scatter the onion slices over the meat. It is not a problem if the onion slices fall into the liquid.
Step 11: Now add the garlic to the top of the meat.
Step 12: Place the lid on the pot and transfer it to the preheated oven. In the oven, ‘braise’ the pot roast for about an hour.
Step 13: Remove the pot from the oven, remove the lid and push the onion slices and garlic into the liquid/gravy.
Step 14: The pot roast is ready to return to the oven.
Step 15: Back into the oven with the lid off and cook for another hour.
Step 16: Remove the pot roast from the oven again, and to test if the roast is done, slide a knife into the centre of the roast. The knife should slide in easily when the roast is done.
Step 17: To make the gravy, remove the meat (discard the bay leaves) from the pot and place the meat to one side, covered in foil. When the braising liquid has cooled, place the contents of the pot into a blender and puree. To serve, slice the meat into generous slices and add lots of the gravy.
34°C