I don't often make pot-roast so I took a little guidance from Alton Brown but as anyone who has cooked with me knows I don't really use recipes, I see them more as guidelines as one might say. I at this recipe and went from there. I rubbed my roast with goodness (in the form of cumin, coriander, ancho chili powder, salt and a few other odds and ends from the spice cabinet) and browned the sides. Then I sauteed garlic and onion in a little olive oil. I added balsamic vinegar, red wine, tomato paste, raisins, green olives, and a couple fresh tomatoes that needed to get used and let the whole thing reduce down. I then wrapped up the meat and the sauce in foil and cooked it in the oven (200 degrees) for 3 1/2 hours. When it was done I took the dripping and the chunky stuff and pureed them in the blender to make a nice smooth sauce.
A couple of notes on my pot-roast recipe. It came out well but I think that I would use a can of diced or crushed tomatoes instead of the paste next time, the sauce was delicious but the tomato overpowered the other components a bit. Also I will warn you that this sauce stunk up my house, it ended up being delicious but while it was reducing it was stinky (to quote the Hubbie). I served this, as I said, with brown rice and asparagus. I made a risotto-like dish with a little red wine and Parmesan it was pretty good. I am still trying to find a way to make risotto (or something that tastes like it) from brown rice. This attempt was closer but I won't share the recipe until I perfect it.
My nest post (tonight or tomorrow ) I will move on to the best part of the meal. The dessert.
Until next time. Eat. Drink. Enjoy.
