Date: Sunday, August 3 , 2014
Time: 7:30 p.m
Number of guests: 10 pax
Location: Bandar Utama
Over the weekend, this still being the month of Syawal and all, Rudy and I decided to assemble the Round Knights of the Table for a round of food, drink, and merriment. For a group of 10, I decided to make something based on Emeril’s pot roast, with a bunch of other stuff on the menu as follows:
Pot Roast | Tarragon Chicken Salad | French Onion Soup | Bayou Chicken Pasta | Crusty bread (courtesy of Yaz) | Peanut butter cup and vanilla bean ice cream (courtesy of WYLT) | Lots and lots of A&W Root Beer and Zappel (courtesy of Steph & Huang)
Previously I’ve made the pot roast using beef chuck, and it turned out really, really well. This time around I only could find top round instead, and while the meat was still flavourful and fork tender, it was a bit grainy and too lean for my tastes. Trust me on this; find that beef chuck. It makes a huge difference in terms of texture and juiciness.
Regardless, give this a try – you’ll be surprised how easy it is to make.
- 1 (1.5 to 2 kg) chuck roast – I used 2 900-gram roasts before and it still turned out fine
- 10 cloves of fresh garlic, peeled
- Drizzle of olive oil
- Freshly ground black pepper
- 1 1/2 beef stock cubes, diluted in 3 cups water
- 1 cup red grape juice OR prune juice
- 400 gm new/chat potatoes, quartered
- 2 medium onions, peeled and quartered
- 250 grams baby carrots
- 400 grams sweet potatoes, peeled and cut into equal-sized pieces as the potatoes
- 400 grams button mushrooms, halved
- 1/4 cup plain flour
- 1/2 cup water
Preheat the oven to 160 degrees C (fan 140 degrees C). Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper.
Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes.
Remove from the pan and place the roast in a Dutch oven with a cover. Add the stock and juice mixture and cover. Place in the oven and cook for 2 hours for a 1.5 kg roast, or 3 hours for a 1.75 to 2 kg roast.
In a mixing bowl, toss the vegetables with olive oil. Season with salt and pepper.
Place the vegetables around the roast and cover. Cook for another 1 hour. Remove the roast from the oven and arrange on a serving platter, reserving the liquid.
Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Ladle some of the gravy over the sliced pot roast, and serve the rest on the side.