Well, this has been my craving for the week. I came up with this recipe a few weeks ago and boy am I happy that it is now on one of my top 10 creations. Over the past years I have tried to come up with different ways to make a flavorful and moist pot roast. The stove top method really is the only way to go in my opinion. I was mistaken by trying to create a mouthwatering pot roast in the oven. This recipe does take a little nuturing and time. Once you have made this recipe, I am sure you will agree, NO MORE OVEN! ENJOY!
STOVE KINE POT ROAST
5- 9 lbs. Pot roast (boneless chuck)
2 packets McCormick's pot roast seasonings
sprinkle of Nori's or hawaiian salt
pepper to taste
beef base (better than bouillon)
6-8 cloves garlic
2 tablespoons sherry cooking wine
1/4 chopped onion
3-4 potatos, cubed
4 stalks celery, chunked
small bag babby carrots
1 whole onion, cut in wedges
1 tray mushrooms (optional)
mochiko flour/ water for thickening (found in local and asian markets)
Directions:
- *optional to sprinkle roast with flour and brown on 2 sides in a pot, drain oil.
Cover roast with water, add 2 packets of seasoning, little salt, garlic cloves & chopped onion.- Add sherry and few tablespoons of the bouillon. Do it accordingly to your taste. If to salty you can always add water..
- Bring to boil, simmer for approx. 2 hours until tender.
Take it out of the pot and set aside.
To the seasoned water add potatoes, carrots, celery & onion wedges.
Simmer low for approx. 45 minutes until tender.
Take out the vegtables from the broth. Set aside in a baking dish for serving.
Add about 1/8 c. mochiko in a bowl and water to create a thin paste.
Turn broth on medium heat and slowly add mochiko paste slowly, a little at a time because it takes a few minutes to thicken. Keep doing so until the gravy is as thick as you want it to be.
When the gravy is ready return the roast to a simmer, until ready to serve.
