Delicious Easy And Perfect Pot Roast Daddys Drooling Again Gravy Food

DELICIOUS, EASY AND PERFECT POT ROAST & DADDY'S DROOLING AGAIN GRAVY

Steps:

• Preheat oven to 275. Liberally - and I mean VERY liberally - more than you think is prudent - salt and pepper the roast and then sprinkle with the raw sugar (brown sugar will do if you don't have raw).
• Then let the roast sit while you work on the other things.
• Put the oil in a Dutch oven (make sure you have a pot you can put the whole thing in the oven - with the lid on). Anyway, this same pot - put on top of the stove and set the burner on HIGH (really, high) and let it heat.
• While this preheats - cut your onions and carrots in half.
• When the oil is hot - put your onions in - the entire half onions and let it get good and brown on both sides. Remove the onions to a plate (we are just developing some flavors here- remember I said this recipe takes care of the flavor issue). Then do the same thing with the carrots - you can put them all in at one time. Let them get good and dark in some places - turn them over and do the other side. Remove to a plate. Now do the same thing with the roast - plunk that bad boy in there and let him sizzle for a good 2-3 minutes on each side - top and bottom and all sides. Then remove to a plate. (they can all sit on the same plate)
• Once everyone is out of the pot, pour the wine in all at once and use a wooden spoon to scrape up the burnt bits from the bottom of the pot - turn the heat down to medium. (this is where the great flavors come from)
• Allow the wine to bubble for a minute or two while you scrape and then return the meat to the pot - put the carrots and onions on top and add the Rosemary and Thyme bundle. Poke the smashed garlic cloves and the bay leaf down in the wine. If you don't keep the rosemary and thyme tied up in a bundle, you will end up with little sticks in your dinner - ask me how I know.
• Add the beef broth - you want the broth to come up to a little more than half way up the side of the roast. Add more or less but use the side of the roast as a guide to how deep the broth needs to be.
• Put the lid on your dutch oven and put the whole thing into the oven on the middle rack - and that is all you need to do until dinner time!
• After 3 ½ hours - check the roast - spoon some of the drippings over the top of the roast and do this every 15 minutes until done. Check the roast at the 4 hour mark and if its falling apart - great - its done. If it still seems tough - put it back in for another 30 minutes. Keep spooning the liquid over the top and checking every 30 minutes until you can stick a fork in it and it separates easily.
• Once its falling apart - remove the whole pot from the oven. Remove the roast from the pot to a plate with all of the vegetables.
• For the Daddy's Drooling Again Gravy
• Heat the liquid from the roast on the stove top on medium high heat.
• Add the Kitchen Bouquet and cream - stir.
• In a small bowl mix the flour mix with just enough cool water to turn it to liquid. Whisk into the liquid on the stove top and whisk furiously until you don't see any flour lumps.
• Allow to heat until thickened - taste - add salt and pepper until it tastes just right.

SIMPLE PERFECT POT ROAST

Steps:

• Adjust oven rack to middle position and heat oven to 300°F.
• Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
• Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• Transfer roast to a large plate; set aside.
• Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
• Season to taste with salt and pepper.
• Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• Serve, passing remaining sauce.
• Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

SIMPLE & DELICIOUS POT ROAST

Steps:

• Thaw roast if frozen. Trim excess fat (alittle is ok!). Rub all over with cajun seasoning, sprinkle with salt to taste.
• Spray crock pot with cooking spray. Put roast in bottom.
• Mix together both soups, and pour over.
• Cook on low heat until tender and falling apart. Slice and keep in gravy.
• Serve with salad and mashed potatoes.