Prairielandpotroast Recipes

PRAIRIE POT ROAST

Steps:

• Preheat the oven to 300ºF.
• Season the roast generously, all over, with the salt and freshly ground pepper.
• Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
• Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
• Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
• Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
• Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
• The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.

CLASSIC PRAIRIE LAND POT ROAST

Steps:

• Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the Catalina dressing, turning to brown both sides. Add onions; stir to brown. Add remaining Catalina dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2+ hours or until meat and vegetables are tender. Note:Potatoes can be browned with meat if desired. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving. If thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tablespoons flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency. The original recipe said to put it in the oven to cook, but I like to make it on the stovetop. I find it cooks better. It's all in one pan and so easy to make. The trick is to make sure you brown both sides of the meat in the Catalina dressing.