Unlike many Americans, we don’t barbecue/grill on the Fourth of July. (Mostly because we don’t even own a grill.) We do celebrate, though–not only the country’s birthday, but Chappy’s birthday, too. So today, that’s what we’re getting ready for. We’re having my favorite pot roast, baked potatoes, corn on the cob, and carrot cake with cream cheese icing (Chappy’s request).

Chappy says that the hardest part is waiting for the family to get here.

If you’re celebrating, happy Fourth of July, everyone! (Well, happy fourth anyway, of course….)

My pot roast?

I tend to mostly just toss things into the pot, but here’s the general idea….

Brown a roast (cut of your choice) in an oven-proof pot, then remove to the side.

Deglaze the pan with red wine . . . I never measure, but, about 1-2 cups . . . a few “glugs” out of the bottle.

Stir in about half a can of tomato paste until smooth. (In a pinch, I’ve been known to use leftover tomato sauce for this.) Add beef stock (about 2-3 cups). 1 or 2 bay leaves. A generous dash of Worcestershire sauce. Dash of allspice. About half a cup of fresh, minced parsley. A dab of mustard. Salt. Pepper. A little minced onion or garlic if desired. (By now, I’m browsing through the herbs in the pantry, looking for other things that sound promising. Marjoram? Basil? Red Pepper Flakes? This is why this never actually comes out the same way two times in a row.)

Once everything is in the pot, put the meat back in, cover, and put in a 275-degree-Farenheit oven for 3-4 hours . . . it’s not a precise science.

When ready to eat, remove the meat to a carving board and cover with foil to keep warm while it rests.

Meanwhile, pour the pot liquid through a strainer to get out the parsley chunks . . . pour into one of those de-fatter gravy things if you’re so inclined . . . then return liquid to the pot. Thicken with a slurry of cornstarch and a small amount of liquid of your choice–more wine, more broth, or just water–and then add it to the pot, stirring constantly. It will thicken immediately upon boiling.

Tags: Baking, Chappy, Family // 4 Comments »