Learning how to make the perfect pot roast is not as hard as you may think, and is a family favorite that generations are sure to remember and fall in love with.
Today we’re going to be talking about pot roasts which, for me, go hand-in-hand with Sunday Dinners.
Sunday dinners, a time for families to gather around and come together before the chaos of the week starts. Did you have them growing up? Do you do them now? We definitely used to do them growing up, and to this day I have fond memories of the aromas wafting through the house in the afternoon as the pot roast was cooking. Pot roast was always a staple at family dinners.
Even if as a teenager I may have rolled my eyes at the sound of ‘dinner’s ready’ coming from the kitchen, I’m lucky enough to have experienced dinners where everyone sat around the table, and am even luckier to be able to carry on the tradition with my in-laws that host a Sunday dinner week after week (pot roast is still served on occasion!)
Now you’re thinking: oh great, family dinner…what am I going to make that everyone will enjoy? The answer, my friends, is this perfect pot roast!
While there are many versions of pot roast out there, the one I always come back to is a super simple one that that has natural flavors of the meat and vegetables cooking and being accentuated by fresh herbs.
Now I’m going to share with you tips and tricks for the perfect pot roast:
- Pre salt the meat: pat the pot roast with salt and garlic salt, pre salting brings out the flavors of the meat. Meat that is salted after cooking tastes like just that-meat that has been salted after cooking-it doesn’t bring out any of the complexities of a well-seasoned and browned roast.
- Never use pepper on your pot roast: pepper burns in the pan while browning, and no one wants a burnt pepper taste, right?
- Never use a fork to poke into your pot roast: always use tongs to flip your meat while browning, poking it with a fork causes meat juices to burst out.
- Oil the meat, not the pan: you want to rub the roast with oil directly, not heat oil in the pan, this will help in creating an amazing crust when browning.
- Brown your roast: always brown your roast before adding the other ingredients, this will create that amazing roasted meat crust and flavor with succulent meat on the inside
- Use fresh herbs: they really marry together the flavors of the meat and vegetables
And I’d love to know, do you do family dinners?