Re: Pot Roast: Too dry - followed recipe


"Pauline" <bluefalcon@xxxxxxxx> wrote in message
news:rtt5f35kcirng49r1sgfk9novgvg92i214@xxxxxxxxxx
I don't what I did wrong. I followed an online recipe for pot roast a
while ago. If I recall correctly, it required the overn temp to 300F.
My oven temperature is low so I used an oven thermometer.

At the end of time period as recommended in the recipe I took out the
pot roast and let it rest. Then, I carved it and I noticed it was
very dry yet the centre was pink.

Any suggestions? I bought a pot roast the other day and I really
would like to cook it in the oven instead of a crock pot/slow cooker.

Thanks


Alton Brown's recipe uses a pouch made of aluminim foil. I made it this way
once and it was perfect.

1 (2-3 pound) blade cut chuck roast (7 bone roasts work but are much
tougher and have more connective tissue)
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed (I like more garlic than this)
1 cup tomato juice (I used tomato sauce from a can)
1/3 cup balsamic vinegar (this is the secret)
1 cup cocktail olives, drained and broken (they add a nice piquancy)
1/2 cup dark raisins (color ans sweetness to contrast the vinegar)

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry
pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the
salt and cumin. When the pan is hot (really hot) brown meat on both sides
and remove from pan. Add just enough vegetable oil to cover the bottom of
the pan then add the onion and garlic. Stir constantly until onion is
softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a
boil and reduce the liquid by half. Create a pouch with wide, heavy duty
aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add
the roast, and then top with the remaining mixture. Close the pouch, and
wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or
until a fork pushes easily into the meat. Remove from oven and rest (still
wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and
drain the liquid into a bowl or measuring cup. Add some of the "chunkies"
and puree with an immersion blender. Slice meat thinly, or pull apart with a
fork. Serve with sauce.


.

Relevant Pages

  • Simple Pot Roast
    ... Simple Pot Roast ... When the pan is hot brown meat on both ... the foil, add the roast, and then top with the remaining mixture. ...
    (rec.food.recipes)
  • Re: Thank you Wendy Baker & Marjorie Peskin
    ... add small or quartered potatoes to the pan for last hour or so. ... Lajusker-Cohen family recipe fo rCaramelized brisket I cry Enough! ... garlic and insert slivers of the garlic into slits you make in teh meat. ... roast, keep cooking. ...
    (soc.culture.jewish.moderated)
  • Re: Meat Loaf
    ... Cover a flat cookie rack with foil, ... I've never baked it in a loaf pan. ... I put in whatever is needed depending on how much meat I start with. ...
    (rec.food.cooking)
  • For Vilco : Schweinsbraten
    ... here's the base recipe for pork roast. ... Rub the meat with caraway seeds and garlic. ... Take an ovenproof pan. ...
    (rec.food.cooking)
  • Re: Pot Roast ala Alton Brown
    ... meat was the rib roast in the flower pot. ... When the pan is hot brown meat on both ... Add the tomato juice, vinegar, olives, and raisins. ... Place half the reduced liquid/chunk mixture on the foil, ...
    (rec.food.cooking)