On chilly fall weekends, i love to snuggle up in front of our fireplace and reduce my reading pile a foot or so. So when the temperatures outside begin to drop, this seems the perfect time to prepare my recipe for pot roast. This rendition from my cookbook, This Book Cooks includes turnips and parsnips; some of fall’s root vegetables that are now in season. The recipe for hot delicious biscuits is great for sopping up the seasoned broth. Keep the pot roast warm while the biscuits bake.
Beef Pot Roast
Freshly grated or prepared horseradish is a complementing accompaniment to the roast. If the biscuits didn’t sop up all the essence, leftover essence is a delicious stock for soup.
- 1–4lb. beef chuck roast, trim fat
- 1 garlic clove, crushed
- White flour
- 2 Tbsp. canola oil
- 1 tsp. salt
- ½ tsp. pepper
- 2 medium onions, quartered
- 2 cans (14.25 oz.) chicken broth
- 1–28 oz. can whole tomatoes with juice
- 6 small to medium red potatoes, quartered
- 8 carrots, peeled, cut 2-3" long diagonally
- 3 small turnips, peeled and quartered
- 4 parsnips, peeled, cut 2-3" long diagonally
- 3 celery stalks cut 4-5 inches long
Preheat oven to 325°. Rub roast with garlic and dredge in flour, coating all sides. In a large skillet, heat oil to medium high and brown meat on all sides, remove meat, season with salt and pepper. Place meat, onions and chicken broth in a large roasting pan to accommodate the meat (and eventually all the vegetables) cover and cook for 1 hour. Add vegetables and cook covered for another 2-3 hours. Turn vegetables once or twice to assure even cooking. Arrange pot roast on platter and surround with vegetables. Serve immediately. Serves 6
Plan accordingly; the dough needs to sit for at least one hour or overnight.
- 1 package active dry yeast
- 1 tsp. sugar
- ½ cup warm water
- 4 cups white flour
- ½ cup raw wheat germ
- ½ cup wheat flour
- ¼ cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ½ cup canola oil
- 2 cups low-fat buttermilk
In a medium bowl, combine yeast and 1 teaspoon sugar. Add warm water and stir until mixture is dissolved; allow to proof about 5 minutes. In a large mixing bowl combine white flour, wheat germ, wheat flour, ¼ cup sugar, baking powder, baking soda and salt. Slowly drizzle oil over flour mixture, “toss” with a fork until mixture resembles coarse meal. Add yeast mixture and buttermilk stir until moist. Cover and chill for 1 hour or overnight.
Preheat oven to 450°. Turn dough out on to a heavily floured surface and knead several times. Roll into a ½ inch thickness and cut with a 3-inch biscuit cutter. Arrange biscuits on a greased baking sheet and bake for 11-13 minutes or until golden. Yields about 2 dozen biscuits.