Beef Veal: Pot Roast 15 by Recipe Cottage

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	Pot Roast 15

		Pot Roast 2 to 6 lb thick cut meat, such as English roast or eye of round 1 can beef broth (optional) 3 good-sized potatoes, or several baby potatoes 6-10 carrots, washed and cut into large pieces garlic rosemary parsley marjoram sage basil salt pepper Make sure you have a large, heavy saucepan which is appropriate for oven use as well as stove-top use. It should be large enough that your cut of meat will sit flat in the bottom. Brown meat on both sides in the bottom of the pan; leaving the stove heat on medium-high, pour broth in bottom of the pan, then fill with water until the liquid covers up to a little over halfway up the side of the meat. Allow to simmer until bubbling, though do not allow to boil too hard. Put in approximately one crushed clove of garlic, three leaves of sage, a teaspoon of rosemary, a few leaves of parsley, a few leaves of marjoram, a few leaves of basil, a very generous amount of pepper, and several shakes of salt. If using dried herbs, be sparing with the dried garlic, use a couple of pinches of sage, marjoram, rosemary, and parsley, and be sparing with the basil. All of this is to taste; if you hate rosemary, for instance, you can leave it out. At this point you ought to put one or two pieces of carrot in the mix to cook with the meat; this gives additional flavor. Allow the entire mix to simmer, covered, for one hour; flip the meat and cook an additional hour. Check liquid occasionally to ensure that it does not go below the halfway mark. After the two hours are up, make sure your oven is preheated to about 350 degrees. If you are using large potatoes, peel them and cut them into medium-sized chunks: too small and they will fall apart, too large and they are unmanageable. The carrots should be likewise cleaned and diced into medium-sized pieces. Put all of these in the pot. The carrots should be allowed to get into the broth as much as possible, but it is fine for the potatoes to sit on top. Check liquid level one more time, then cover again and put into the oven (middle rack) for another two hours. At the end of this, check with a fork to see if potatoes are tender (they should be). If they are, then you are done. Eat up! If you have other things in the oven while you are preparing this dish, it is fine to continue the last two hours of cooking on the stove, though the liquid will have to be checked more frequently. Once you get used to this recipe, a lot of variations are possible; for instance, the broth is not necessary, especially if you're trying to avoid excess sodium; and some people use a dash of red wine in the broth for flavor.