Thursday, March 1, 2007

The results are in

If you are one of my many and continuous blog readers, you will know that I underwent a tumultuous competition yesterday. Yes, that's right, it was a pot roast competition with myself. And the winner is.....ME!!!! LOL If you recall, I used two recipes, one from a notable chef, and one of my personal favorites, Mr. Alton Brown. The other was a simple recipe I found on the internet. Here are the recipes:

Alton Brown:

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
1-2 cups of beef or chicken broth (if you use the slow cooker)

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Super Easy Pot Roast Recipe
5 1/2 pounds of Pot Roast
(2) 10.75 oz. cans of condensed cream of mushroom soup
(1) 1 oz. package of dry onion soup mix
1 1/4 cups of water

Throw everything in the slow cooker on low for 8-9 hours or on high for 3-4 hours.

The Super Easy Pot Roast came out very good. The meat was tender and the sauce was really good (after thickening it with some Wondra). It tasted very 'down home cookin'. Really good though. The Alton Brown recipe I didn't finish until this morning. After cooking it per the directions, the meat was tough, so after I was done with the other recipe I put it into the slow cooker and left it there for a few more hours. It was late when it finally finished cooking, so I threw it back in the slow cooker for a hour to heat it back up and finished the sauce this morning. If I do the Alton Brown recipe again I will start the recipe the same and then throw everything in the slow cooker for 8 hours instead of taking the oven step.

I know you are not going to want to hear this, but I really can't compare the recipes. The easy recipe had a steady taste, very traditional, nothing too notable....but very good! The AB recipe had some very robust flavors involved, and the gravy was sooooo good! Of course, that is, if you like really robust flavored foods. I must leave you with one other recipe was of the cheddar mashed potatoes that I made at the last minute. Here you go:

3-4 large russet baking potatoes, peeled and cubed
5 cloves of garlic crushed
1-1 1/2 cups of milk
1 cup shredded cheddar cheese
3 tablespoons butter
Salt and pepper to taste

Boil potatoes until tender, about 10 minutes. In another pot add milk and rushed garlic. Bring up temperature slowly so you don't scorch the milk and let sit on very low heat until the potatoes are done cooking. Drain potatoes and return to pot. Add milk (you may not use all of the milk/garlic mixture, so add slowly), salt and pepper and mash with fork until smooth. Stir in cheese and butter until melted.

This recipe makes the YUMMIEST cheddar garlic potatoes EVER!!! And they are sooo easy to make.

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