Pot roast, New England boiled dinner and more

I’d been reading about cooking meats in a boiling liquid lately and I figured it would be time for me to revisit the subject. The biggest challenge I’ve got with cooking meats this way is that the seasonings get diluted with the large quantity of liquid, versus other cooking methods. Plus, I like to brown my meats and veggies to get extra flavor out of them, while boiling them in some fashion would not be as flavorful, at least in theory.

I set out to cook the meat in a very savory liquid. In looking at various recipes, they wanted the meat cooked in plain water, which you certainly could do. I chose to go for cooking in a heavily seasoned stock instead.

Most stocks you get at the local megamart barely fit the bill of being flavorful. You could certainly make your own, which would likely be more tasty than a boxed version. You can also add a few seasonings to the purchased product, at the very least being salt and pepper. If you do, add a little at a time and taste as you go. I suppose you could even break out the bouillon cubes and make a “stock” of some sort, but that route might produce a bit of a salt lick out of your roast.

The key to a tender roast is a long cooking time, which helps break down the meat into something you only need a fork for. The recent popularity of pressure cookers promise to do this same cooking step in a fraction of the time, which helps make a weeknight meal out of an otherwise all afternoon process.

POT ROAST

3 to 4 pounds beef roast; boneless rump, tip, or bottom round

Salt and pepper to taste

2 tablespoons butter, melted

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped celery

1 bay leaf

2 teaspoons thyme

4 cups beef stock

4 tablespoons flour

1/2 stick butter, softened

Preheat oven to 350 degrees. Pat roast dry and season with salt and pepper. In a large oven proof pot, heat the butter over moderately high heat until hot but not smoking. Add the roast and brown on all sides, about 15 minutes total. Transfer the roast to a plate and pour out all but 1 tablespoon of butter from the pan. Add the vegetables to the pan and cook until golden. Put the roast back in the pan along with the bay leave, thyme, and the beef stock to come up 2/3 of the way up the beef. Bring to a simmer, cover tightly, and set in the oven. Adjust heat so that the liquid remains at a simmer 3 hours, or until the beef is tender. Turn roast occasionally. Place roast on a cutting board and let stand 10 minutes. Cover to keep warm. Strain the liquid. To thicken, bring to a boil. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour. Whisk into the liquid. Stir until thickened. Serve over sliced roast.

NEW ENGLAND BOILED DINNER

3 to 4 pounds beef roast; boneless rump, tip, or bottom round

Beef stock or broth

Salt and pepper to taste

8 whole cloves

1 bay leaf

2 medium sized turnips, peeled and quartered

4 red new potatoes, peeled and quartered

3 large carrots, cut into thirds and the thickest pieces quartered lengthwise

1 small head cabbage, cut into fourths

In a large pot over medium-high heat, put in the brisket and cover with an inch of stock. Add salt and pepper, cloves, and a bay leaf to the pot. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender. Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables. Slice the meat in thin slices against the grain. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serve with horseradish or mustard or both.

PINEAPPLE POT ROAST

3 to 5 pounds beef chuck pot roast

1/4 cup flour

2 tablespoons vegetable oil

1 8-ounce can pineapple slices

1/4 cup soy sauce

3 tablespoons lemon juice

2 tablespoons brown sugar

1/2 teaspoon dried basil, crushed

1 clove garlic, minced

1/4 cup cold water

2 tablespoons cornstarch

Preheat oven to 350 degrees. Coat beef with flour. In a large pot, brown roast on all sides in 2 tablespoon vegetable oil. Drain pineapple, reserving juice. Mix reserved juice, soy, lemon juice, brown sugar, basil, and garlic. Pour over roast in pot. Cover. Place in oven and roast about 2 hours, or until meat is tender. Baste occasionally with soy mixture. During last 10 minutes of cooking, top roast with pineapple. Transfer roast and pineapple to serving platter; keep warm. Pour pan juices into measuring cup; skim off fat. Add water to juices to make 2 cups; return to pan. Blend cold water and cornstarch; stir into pan juices. Cook and stir until thickened and bubbly. Drizzle roast with a little of the sauce before serving.

FRENCH DIP

1/4 cup butter

2 large sweet onions cut in 1/4 inch slices

1/2 cup soy sauce

1 clove garlic, minced

1 package dry onion soup mix

5 cups water

3 to 4 pounds beef roast; boneless rump, tip, or bottom round

8 French rolls sliced lengthwise and buttered

1 cup grated Swiss cheese

Preheat oven to 325 degrees. In a frying pan, heat the butter and add the onions and cook until lightly brown. Combine soy sauce, garlic, onion soup mix, onions and 5 cups water. Place roast in 4-quart casserole dish. Add soy sauce/onion mixture. Cover tightly and bake 2 1/2 hours or until beef is tender. Remove roast and allow to rest 20 minutes before carving; keeping broth hot. Slice roast thinly across grain; return slices to liquid. Toast French rolls or bread under broiler. To serve, place hot beef slices on top of bread; sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth.

SLOW COOKER ROAST

1 tablespoon ground black pepper

1 tablespoon paprika

2 teaspoon chili powder

1/2 teaspoon celery salt

1/2 teaspoon ground cayenne pepper

1/2 teaspoon garlic powder

1/4 teaspoon dry mustard

3 to 4 pounds beef roast; boneless rump, tip, or bottom round

1/2 cup water

In a small bowl, mix together pepper, paprika, chili powder, celery salt, red pepper, garlic powder, and mustard. Rub mixture over the surface of the meat. Place meat in a slow cooker, and add water. Cook on low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.