Lick Your Plate Pot Roast

6 10 2011

I named this pot roast because I caught my husband Ken drinking the gravy from his plate after we ate this meal. I am not sure why he loved it so much, but I have to say, it was the first pot roast of the season and it was pretty darn delicious.
cartoon courtesy of Natalie Dee

Because there is just the two of us, and my stomach is tiny now, I rarely buy anything over 2 lbs. A really good roast should be bigger, slow cooked, so it doesn’t dry out. Smaller cuts of meat have a tendency to dry a tad when cooking, so it is more important to have a really good sear-brown on the meat to seal in all those juices.

Kat’s Lick Your Plate Pot Roast

1.5 lb beef (I used a small top loin)
olive oil (for searing the meat)

1 cup dry red wine
1/2 cup balsamic vinegar
1 tablespoon Splenda (or any sweetener you wish)
1 large onions, peeled and diced
4 garlic cloves, roughly chopped
handful of baby carrots
1/2 cup of dried prunes
1 lemon,cut into segments, seeded
1/2 cup beef stock (more of less depending on the size of your dutch oven as you want the liquid one quarter of the way up the sides of the meat)
salt & pepper to taste

Preheat the oven to 300°F.

In a medium bowl, combine the wine, vinegar, and sweetener and set aside.

In a Dutch oven heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, then rub it all over with the salt and pepper, pressing gently to make sure they adhere. Place the roast in the pot and brown it well on all sides, about 10 minutes total. When the meat is browned, transfer it to a platter and set it aside.

Pour off the fat or add oil to the pot as needed so you have a total of about 2 tablespoons in the pot. Add the onions and cook, stirring occasionally, until translucent, 7 to 9 minutes. Add the garlic and cook, stirring, for 1 minute more.

Return the meat to the pot and add the prunes, lemons, carrots and wine-vinegar mixture. Add enough stock so that the liquid comes about one quarter of the way up the sides of the meat. Bring to a simmer, scraping any browned bits from the bottom of the pot.

While many argue that this needs to covered in the oven, I wanted all those juices to sort of boil down and concentrate. I left my uncovered to bake in the oven. I stuck a meat thermo in after the first hour, and brought the meat to 145 degrees, and let it sit out to rest for 10 minutes. Ken and I like it pink on the inside, and pulling it out at a “rare” temperature means another 10 degrees when it is at rest. Gotta let those juices move around the meat before you carve it.
Ta da!

This gives you plenty of time to pluck out the lemons, and thicken the gravy with a bit of xanathan gum or whatever thicker you choose. We try and be low carby hence the xanathan gum, but use corn starch or flour, if you prefer. The gravy has a tart, sweet flavour to it. Fish out the carrots to plate, slice the beef, and spoon the tart tangy gravy over the whole thing.

Ken’s peace sign with meat.

As we were doing dishes that night Ken didnt want to throw out the rest of the gravy, he felt it was “too good to waste”. A sign that he really enjoyed this dinner. It is a great Sunday night family dinner.

Nut on this are minimal over what the quote would be for the meat, so stick with what your nutritional breakdown is for a beef roast.
3 oz serving is 184 Calories, 8g fat, 26g protein




2 responses

6 10 2011
Julia Nelson

I love pot roast. Do you think this might cook well in a slow-cooker?

6 10 2011
kat #2

Hey Julie, for sure in the crockpot! Just brown it and slow cook it!!!

Good luck and let me know how it goes

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