Musing on food and cooking ...

Thursday, October 19, 2006

Back to the Pot Roast

I was talking with mia madre the other day, trying to convince her to come and see my new digs without all the packed boxes. And she says to me, "About that pot roast..."

Yes, mia madre reads the blog! And she, being a northern Wisconsin native, is a mistress of meat and potatoes. She could make the perfect pot roast in her sleep.

After we had talked through what I had done with the pot roast, she concluded that I had probably had the heat too high, especially with using my cast iron dutch oven (or my oven heats higher than the knob says, which is entirely possible). here is her method for cooking the perfect pot roast.

Start by browing the pot roast in the dutch oven on top of the stove. Once it is carmelized, add about .5 cup water and cover. Then stick it in the oven at a very low heat. This is the key. A very low heat - like 275. Add water as needed but cook low and slow until it it is juicy and moist and falling apart.

Which is braising really. Which I had forgotten about because I was sad.

Her other option? Dump the dutch oven all together and use the crock pot. She's right there. The crock pot is a gift from the goddess.


Jenn said...

No crockpots in China.

So sad.

Kris in MA said...

Though not a commenter~ I wanted to re-assure you that I AM a reader!

And you make a MEAN venison and last I checked that WAS meat! :O)
Miss you my friend.

I cannot find ANYWAY not to overcook things in the crock~ the meat just falls apart and I'm pretty sure it's because of my long commute!