Content

• Ingredients
• For stewing stew
• For grilling pot roasts
• For roasting pot roasts
• To step
• Method 1 of 4: Stew pot roast
• Method 2 of 4: Grilling pot roast
• Method 3 of 4: Frying stew in the pan
• Method 4 of 4: Select and serve stew

You've probably seen pot roast in the meat department and wondered how best to prepare this cheap cut of meat. Since pot roast comes from the neck or shoulder of the beef, this cut of meat can be tough if not cooked properly. Pot roast tastes best when you cook it long and slowly, such as braising, or fast, such as grilling in the oven or frying in the pan. Choose a technique that suits your skills and you will see why pot roast is such a delicious and popular meat.

Ingredients

For stewing stew

• 2 tablespoons of vegetable or canola oil
• Salt and pepper to taste
• 1 to 1.4 kg of stew
• 3/4 cup (180 ml) of liquid
• 1 teaspoon or 1 tablespoon of herbs

For grilling pot roasts

• beef stew
• Salt and pepper to taste

For roasting pot roasts

• 2 tablespoons of vegetable, coconut or grape seed oil
• Salt and pepper to taste
• Meat seasoning of your choice (optional)

To step

Method 1 of 4: Stew pot roast

1. Preheat the oven and season the meat. Set the oven to 162 ° C. Place two tablespoons of vegetable or canola oil in a large saucepan or casserole. Heat the oil over medium heat and sprinkle the stew with salt and pepper.
   • You can also use a large skillet if the pot roast is thin.
2. Sear the stew. Once the oil is warm and shiny, add the seasoned meat to the stew pan. The meat will sizzle as soon as you put it in the pan. Let the meat stand over medium heat until it has browned. Use a meat tongs to turn the meat and brown it on all sides. Use the meat tongs to remove the meat from the pan once all the pieces are seared. Drain the fat and remove it from the pan.
   • Wear oven gloves while searing the meat, as the hot oil can splash.
3. Add moisture to it. Pour about 3/4 of a cup of liquid into the meat. This will keep the pot roast moist as it cooks and make it even more tender. Try one of the following options for stewing moisture:
   • Beef or vegetable stock
   • Apple juice or apple cider
   • Cranberry juice
   • Tomato juice
   • Dry wine mixed with stock
   • Water
   • 1 tablespoon of liquid seasoning, such as barbecue sauce, Dijon mustard, soy sauce, beef sauce, or Worcestershire sauce (you can dilute it with water).
4. Stir in dry herbs. For even more flavor, add dried herbs of your choice to the stew. You should add about one teaspoon of dried herbs or one tablespoon of fresh herbs. You can use herbs such as:
   • Basil
   • Provencal herbs
   • Italian spices
   • Oregano
   • Thyme
5. Put the meat in the oven. Put the lid on the casserole and place the meat in the oven. For 1 to 1.4 kg of pot roast, stew the meat for an hour and 15 minutes to an hour and 45 minutes. The pot roast will be completely tender when it is finished braising and ready to eat. If you control the temperature, the meat should be between 62 ° C for medium-rare and 79 ° C for well-done.
   • Check the tenderness of the meat with a fork or knife. If the meat is soft enough, a fork or knife will slide in easily.

Method 2 of 4: Grilling pot roast

1. Turn on the grill oven and season the meat. If the grill element is hanging in the top of the oven, position the oven rack about 10 cm from the grill element. If the grill is in a pull-out drawer at the bottom of the oven, you don't need to move the rack. Turn on the grill while rubbing salt and pepper on both sides of the stew.
   • Use meat seasoning as desired to flavor the pot roast.
2. Grill one side of the meat. Place the seasoned meat on a baking tray or skillet and place it under the broiler. Depending on the thickness of the meat, grill the meat for 7-9 minutes. If you prefer it medium or rare, keep it at 6-7 minutes.
   • Depending on the type of grill you have, you can leave the oven door open to keep an eye on the grilling.
3. Turn the meat over and grill the other side. Use a sharp fork or kitchen tongs to carefully turn the pot roast. Return the meat to the broiler and let it cook for another 5-8 minutes, depending on the thickness. Check the temperature of the meat.
   • If you want a medium-rare cut of meat, remove it from the grill when it is 60 ° C. For a medium steak, let the meat cook up to 70 ° C.
4. Let the meat rest before serving. Place the meat on a cutting board or serving plate. Place aluminum foil on the meat so that it forms a tent and let it rest for about five minutes. This helps the meat moisture to disperse throughout the meat so that it doesn't all run out when you cut the meat.
   • The meat should have cooled to about five degrees from the time you remove it from the oven until after it has rested.

Method 3 of 4: Frying stew in the pan

1. Turn on the oven and season your stew. Preheat the oven to 200 ° C. Season the meat with spices as desired. If you want to keep it simple, just use coarse salt and pepper. Don't hold back from seasoning the meat on both sides, as this adds flavor to the meat and aids in browning. You should be able to see the herbs and spices on the meat. You can also use the following:
   • Cajun spices
   • chimichurri
   • Teriyaki
   • Montreal meat seasoning
2. Heat a frying pan. Place a heavy (preferably cast iron) skillet over high heat. Add a few tablespoons of coconut, grape seed, or vegetable oil to the pan to heat. The pan should get very hot so that the meat immediately starts to sizzle and brown.
   • Coconut oil, grape seed oil, and vegetable oils all have high smoke points so they burn when you heat the pan. Avoid frying meat in butter or olive oil, as this will burn.
3. Sear both sides of the meat. Place the meat in the heated and greased skillet and let it sear for 1-3 minutes. Turn the meat over carefully and cook the other side for another 1-3 minutes. The flesh should be a dark, golden brown color on all sides. It will still be raw on the inside, but you will continue to cook the meat evenly in the oven.
   • You can turn the meat regularly during searing so that it browns evenly and faster.
4. Cook the meat further in the oven. Place the skillet with the seared meat in the preheated oven. Cook the meat for 6-8 minutes, or until it reaches a level of doneness you desire. If you control the temperature, the meat should be between 60 ° C for medium rare and 80 ° C for well done. Place the meat on a plate and let it rest for a few minutes before serving.
   • By letting the meat rest, the meat moisture gets the chance to distribute itself evenly.
   • Make sure your frying pan is suitable for placing in an oven. Even if it is stated that it is suitable, you should check that the pan can be used in an oven at 200 ° C.

Method 4 of 4: Select and serve stew

1. Choose the right stew. If you are buying meat for a larger group of people, choose smaller pieces that are about the same size. If you can't find anything, buy one or two larger pieces to cut into smaller portions. This way the meat will cook evenly.
   • Pot roast can be irregular as it contains a lot of muscle tissue that comes from the shoulder of the beef. Look for pot roasts with not too much fat and of roughly equal thickness.
2. Store and prepare the pot roast. Preferably prepare fresh stew as soon as you get home. If you can't prepare the meat right away, you can keep it refrigerated for two or three days. First, remove the meat from the plastic wrap and place it in a non-plastic dish. Cover the saucer loosely to allow for some air flow. Place the meat in the meat compartment of your refrigerator or on the bottom shelf so that no meat moisture gets on other foods.
   • When handling and storing raw meat, it is important not to place or store raw and cooked meat together. Keep them in separate compartments and use different cutting boards when packing and preparing.
3. Serve the stew. For a classic meal, serve the stew with boiled potatoes (mashed or roasted) and a salad. For a more adventurous note, you can also eat the pot roast with coleslaw, roasted or au gratin vegetables, or fried mushrooms. You can also combine the meat with almost any type of sauce (barbecue, pesto, hollandaise, or seasoned butter).
   • You can also thinly slice the stew and serve with sautéed vegetables and rice. Or fill a tortilla with the thinly sliced ​​meat to make fajitas.