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Thursday, July 18, 2013

Pot Roast and White Rice

The house is smelling so good right now.  Pot roast is one of those go to dishes when the day is rainy or cold outside.  You could never go wrong with a pot roast, I always make extra because the leftovers taste even better the next day.

This has to be one of my favorite dishes.  I love white rice and pot roast.  The rice is nice an fluffy and the pot roast is DELICIOUS!! I have to scream it because it came out fantastic.  The flavor of the wine comes thru, the the taste of the onions and the carrots.  Is super tender and extremely juicy.  I can eat this every day.

Preheat oven at 350 degrees F
After an hour lower temperature to 300 degrees F


1 Pot Roast about 4-6 pounds
4 med size onions-cut up in big pieces
Half of a 16oz bag of baby carrots
4 tablespoons of olive oil
1 14.5 oz can of Beef broth
1/2 cup of water
1 cup of Malbec, Merlot, or Cabernet Sauvignon red wine(optional)
1 tsp Rosemary
1 8 oz can Tomato Paste
1 tsp Thyme
1 tsp oregano
2 tbsp salt

A dutch oven is the best thing to use to make this, however if you don't have one you can use any cooking pan you have available that can go in the oven.  I have cooked the pot roast in a slow cooker too and is just as delicious. If you don't want to use the wine which makes this dish so much better, just substitute with more beef broth.

Lets get started!!
Season the pot roast with garlic powder, onion powder, black pepper, and salt really good on all sides.  Set aside.

In a dutch oven or pot add 2 tbsp of olive oil on high heat.  When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

Add 2 tbsp of olive oil to the very hot pan. Place the meat in the pan and sear it for about 3 to 4 minutes on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, add  beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add the rest of the beef broth, wine, water and tomato Paste.  Making sure that the meat is covered at least half way inside the pot.. Add in the onion and the carrots, as well as the salt, dry oregano, dry rosemary and dry thyme.  Place in the oven and cook for at least 4 hours, until the meat is just falling apart.  **Please keep covered all thru cooking.

Here is the final result, falling apart pot roast, juicy and delicious!!!

Now lets do the White Rice
I use a caldero (cast aluminum pot)  to make the rice.  This is what we use in Puerto Rico to make our rice.  But you can use a sauce pot...but nothing stainless steel as the rice might get stuck to the bottom and burn.


4 cups of water
3 cups of rice
3 tbsp of oil
1 tsp of salt

In the pot add the water on med heat.  When the water starts boiling add the oil, salt and rice.  Stir to prevent sticking.

When the water evaporates into the rice, lower the heat to simmer.

Pile the rice in the middle, cover the pot and cook for 30-40 minutes. Stirring the rice after the first 15 minutes. 

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