I know that it’s probably hot where you are right now (if you’re in the US), but I couldn’t resist this Nourishing Traditions recipe!
Here’s what Sally Fallon has to say about this recipe: “In the German-speaking areas of Europe, housewives marinated beef or game several days in buttermilk before cooking it. The results are extremely tender and flavorful.”
Before this recipe, I had always made pot roast the ‘regular’ way of just cooking the meat without marinating it in buttermilk. Let me tell you, the result with this recipe was a much different, basically melt-in-your-mouth pot roast! I’ll never make it another way again.
Tips for making Pot Roast
- This is a great recipe to double, and freeze individual portions for quick defrost and reheat dinners.
- Try using leftovers in a shepherd’s pie or even in fajitas or tacos.
- I like to marinate the roast in a 2 gallon Ziploc bag, which makes the rotating of the meat easier and prevents leaking.
Beef Pot Roast
Page in NT: 340
- 3 pounds rump roast, chuck roast or other cut suitable for pot roast
- 1 quart buttermilk
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 cup red wine
- 2 cups beef stock
- several sprigs thyme, tied together
- 1/2 teaspoon green peppercorns, crushed
- 1 dozen small red potatoes
- 1 pound carrots, peeled and cut into sticks
- 2 Tablespoons arrowroot mixed with 2 Tablespoons filtered water
- sea salt and pepper
- Using a needle or skewer, stick the meat all over.
- Place in a bowl or glass loaf pan just large enough to contain the meat and pour buttermilk over it.
- Allow to marinate in the refrigerator, turning occasionally, for several days.
- Remove from buttermilk and dry off meat with paper towels.
- In a heavy, flameproof casserole, brown on all sides in butter and olive oil.
- Remove meat from casserole and pour out browning fat.
- Add wine, stock, thyme and peppercorns, bring to a boil and skim.
- Return pot roast to casserole and bake at 300 degrees, covered, for several hours or until tender.
- One hour before serving add potatoes and carrots.
- Remove meat and vegetables to a platter and bring sauce to a boil on the stove. Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained. Season to taste.
Photo courtesy of Back to the Cutting Board on Flickr.