So, I'm a southern girl and as any good southern girl knows one of two things must be cooked for Sunday dinner: pot roast or fried chicken. I haven't fried chicken in close to 10 years. Oh not because I don't like it, but because it doesn't like me (and it would offend my friend Ricardo the Rooster who lives in Downtown Ocean Springs). However, the one thing I have cooked many, many times over the past several years is the Pot Roast from Robert St. John's cookbook, Deep South Staples or how to survive in a southern kitchen without a can of cream of chicken soup. Just typing this my mouth is watering. So glad I'm making this for dinner tonight!
Pot Roast
2 1/2-3 lb beef shoulder roast
1 T Kosher salt
2 tsp. black pepper
1 T. steak seasoning (I use Montreal steak seasoning)
1/4 c. Bacon grease or canola oil
1/2 c. flour
2 cups onion, diced, plus 1 large onion cut into wedges
1/4 tsp. thyme
3 c. beef broth, hot
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper
3 carrots, peeled and cut into quarters
2 large Idaho potatoes, peeled and cut into quarters
Preheat oven to 275 degrees.
Season the beef with kosher salt, pepper, and steak seasoning. In a large heavy-duty skillet, heat the bacon grease over high heat. Brown roast on all sides and place in a roasting pan. Lower heat on the skillet and add olive oil and flour to make a peanut butter-colored roux. Add diced onions and thyme and continue to cook for 4-5 minutes. Add hot beef broth, worcestershire sauce, salt and pepper, and stir until smooth. Pour liquid into roasting pan with the pot roast. Cook 2 hours. Remove foil and add carrots. Return to oven and cook uncovered for another hour. Remove, add potatoes, and cook for 1 more hour.
Serves 8
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