Nourishing Traditions Pot Roast Food

NOURISHING TRADITIONS' POT ROAST

Steps:

• POT ROAST: Use a metal skewer to poke the meat all over.
• Place the meat in a bowl or glass loaf pan that is just large enough to fit it. Pour the buttermilk over the meat.
• Allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
• Remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
• On medium heat, sear the meat on all sides in a Dutch oven in the butter and olive oil.
• Preheat oven to 300 degrees.
• Remove meat to platter; pour out the browning fat and discard. Note: I don't discard the browning fat. It is too good to waste and really adds a delicious flavor to the gravy.
• Next, add the red wine, stock, French tarragon and peppercorns to the pot. Bring to boil and skim off the top.
• Return the meat to the pot and bake, covered, for 3 hours or until tender. One hour before serving, add the potatoes and carrots.
• GRAVY: Transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
• Spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. Season with salt and pepper and serve with the pot roast.

SAUERKRAUT - NOURISHING TRADITIONS

Steps:

• In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
• Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
• Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
• The top of the cabbage should be at least 1 inch below the top of the jar.
• Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
• The sauerkraut may be eaten immediately, but it improves with age.

TRADITIONAL YANKEE POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

POT ROAST

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
• Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
• Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
• Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.