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Cook the meat: get a big pot, put the meat (chuck bone-in roast is what I usedask the butcher if you need help) in when its searing hot (with a few tablespoons of oil) and sear until its got some good browning action on each side.
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Then fill the pot with 2 carrots cut in a few pieces, a quartered yellow onion, and liquid to cover.
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The liquid should be 2/3 beef stock, 1/3 chicken broth.
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(Thats not exactjust chicken broth would work, too.)
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Also sprinkle in a few cloves garlic, and a few tablespoons (3 at most) of salt and pepper.
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Now reduce to a low heat OR bake in a 325-degree oven for a few hours.
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How many hours?
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Usually mine go 3-4 hours unless its a BIG roast, then it could be take up to 6 hours.
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You want the meat to feel and look tender.
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Poke it with a fork and see if it shreds right up in your hand.
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You also want the bone(s) to literally have fallen out (or to fall out when you touch them).
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Do not try to rush thisthe tough cut needs TIME.
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Save the liquid.
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I put mine into a pitcher, but a big bowl would do.
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SAVE ALL THAT LIQUID!
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(Well, put it through a strainer first, then save.
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Dump the carrot + onion + junk that pops up.)
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Pull the meat: heres where the problems start.
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Do NOT get out a knife.
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If the meat is tough and you need a knife, heres your clue: its NOT DONE!
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You can use a fork, tongs, or just your fingers.
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I try to pull in chunks that are a hearty bite in size, but sometimes youll have tiny bits and thats okay, too.
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THROW OUT any bone, connective tissue, or grody.
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Dont serve up yuck to your guestsif a person has to pick out yucky stuff out of their pot roast dinner, you didnt do it right!
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If youre not going to serve this right away, just put it into a Tupperware with about 1/4 cup of liquid from cooking and refrigerate.
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Most of the time I cook and pull the meat the day before.
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Dont add salt or seasoningthats where your gravy will come in.
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The potatoes: I like to cut baby or fingerling potatoes in half and roast them in the oven (at 400 degrees) until brown on top.
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I arrange them so that the cut side is facing up and drizzle with a bit of extra virgin olive oil and sprinkle with salt, pepper, and garlic powder (dont go crazyjust make sure a bit of each spice is on each potato).
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It takes about 30 minutes and should be done right before serving.
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The carrots: this is new for meand oh DANG, is it good.
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These are cleaned baby carrots that were grilled in a cast iron pan with 2 pats of butter plus a sprinkle of SUGAR.
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I just kept rollin them around that butter until they started to get all caramelized and yum.
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Total time on heat is about 6 minutesagain, do this right before serving.
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The gravy: this is what separates the girls from the women.
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Gravy is so easy to make, and the only talents you need are the ability to stir and patience.
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Im gonna have to do a whole gravy post some day.
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For now, heres the basic idea: start with equal parts flour and butter in a pan that can hold 8+ cups of fluid on medium heat.
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I usually go with about 1/3 cup each (flour/butter) but how much you use depends on the amount of gravy youre making.
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Ive heard 1 tablespoon of roux (flour + butter) will thicken a maximum of 1 cup broth/liquid.
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I find its less than that, though.
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SO!
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Stir, stir, stir until its all melty and nice.
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Then SLOWLY add in about 1/2 cup at a time of that reserved liquid from the cooking of the meat.
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(Feel free to skim the fat off the top, or use it!
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Either way is fine.)
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Dont add more until its all soaked up.
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For a while, its going to keep looking like a flour-y ball o goo.
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Dont speed up.
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Dont rush it.
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Just keep SLOWLY adding SMALL amounts of fluid.
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This will keep you smooth as silk, and prevent too much liquid from being added.
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Then when you feel like it looks good, add a healthy pinch of salt and pepper and reduce to low heat.
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Keep adding liquid if needed as it thickens further.
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When you taste test, use a tiny bite of the pot roast to dip into the gravy.
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This will give you a better read on what its going to taste like and if it needs more salt or pepper.
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Gravy additives, coloring, or anything else are UNWANTED!
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Get them awayyou do not need it.
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It takes me about 20 minutes to make gravy just right.
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Bottom line?
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The tears of pleasure from food nirvana are WORTH IT.
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Mushrooms: optional but awesome (and I hate mushrooms!).
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Get a pan hot, put a bit of oil, and brown up some sliced mushrooms.
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Then dump into the gravy and let them float around while you pull everything else together.
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If meat was prepped day before, throw it all into a big pan on medium heat and well, heat it up.
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I throw in a splash of broth/stock just enough to coat the bottom of the pan so that things stay nice and moist.
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Put some potatoes and meat down, drizzle with gravy, serve, and enjoy!
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(If theres any left, dump it all together in a Tupperware and reheat in a pan or microwave.
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Itll be yum.)
