Fall Meat Recipes-Pot Roast

Max, look at the calendar. It says October, and that means that FALL is here!! The heat is over (okay, so it is still unusually hot here) and now we can think of cooking hearty recipes with things like pumpkin and apples. I have become more than a little tired of summer salads, and so, even though it is still quite warm, I made Classic Fall Pot Roast Sunday.

Is there a man alive who does not love Pot Roast? Such a homey dish, and easy, and cheap. Usually I put carrots and potatoes in to cook with the roast, but this version with its rich gravy is supposed to be served over noodles which says to me that it had its origins in Germany or Austria. The long marinade soak says, to me, that this is supposed to be a pretty tough cut of meat–which is good as the selection of beef roasts, at a reasonable price, lately seems to be poor.

This is a recipe that also works well in a Slow Cooker like the CorningWare Slow Cooker. Just use the low setting for about 6 hours.

Classic Fall Pot Roast:

3 to 4 pound beef roast (with or without bone)
Meat tenderizer (optional)
2 large onions
2 tablespoon sugar
1 lemon
1 tablespoon ginger
1 tablespoon salt
12 black peppercorns
1 ½ cup red wine (can substitute apple juice)
2 tablespoons shortening
2 tablespoons flour

If using, sprinkle roast with a little meat tendizer and then place in a casserole dish with a cover. Slice the onion and lemon and mix with all the seasonings. Then add the wine or apple juice. Pour over the roast. Marinade should half cover the roast.

Marinade, covered, in the refrigerator for 24 hours. Turn the meat several times. Next day drain the roast and save the marinade.

Brown the roast on all sides in shortening in skillet or heavy kettle with lid. Simmer with the saved marinade, covered, for 3 to 4 hours, adding additional wine or liquid if necessary.

Remove the meat and keep hot. Blend the flour with a small amount of water and stir into the remaining marinade in the skillet. Bring marinade to a boil and scrape all bits of meat off the bottom of the skillet. Add the flour/water and cook until thickened.

Slice the roast and serve the marinade gravy over the top.

Serves 4 to 6 depending on how many males you are serving.