Saturday, April 9, 2011


Tom loves pot roast and I love pot roast sandwiches.  It is always fun to find a recipe for one of your favorite comfort foods with a little different twist.  Tom found this recipe, tweaked it a little bit, and it has become one of "his" special dishes. 

We like to cook carrots with this recipe and serve it with rice.

His recipe calls for beer.  If you don't like beer or don't want to cook with anything alcoholic, lime-lime soda like 7-UP makes a good substitute.  When I started learning about Korean food I was surprised at all the marinades which used lime-lime soda.  It does add a lovely taste.

My Mom did not like a round bone or English-cut of meat for pot roast.  Look for a roast with a blade-shaped bone in it.

Wonderful flavor and pretty too.

 This pot roast is very tender and the gravy is fantastic.

4 lbs. chuck roast
1 T dry mustard
3 cloves garlic, crushed
1 t pepper
1 T cooking oil 
¾ c beer or 7-UP
¼ c soy sauce
1 T honey
Carrots, if desired

Ingredients:  Beef pot roast, black pepper, garlic, cooking oil, dry mustard, honey, soy sauce, beer and carrots, if desired.

In a small bowl, blend mustard, garlic and pepper.  Rub mixture into both sides of the roast.  In an oven-proof frying pan, heat oil until smoking hot.  Brown roast on both sides.  Remove roast from pan with tongs and put on a plate. Pour the remaining ingredients into skillet.  Turn off heat and scrape the pan to get all the browned bits off the pan and into the sauce.  Pour sauce into a small bowl.  Return the roast to the fry pan and pour the sauce over the roast  Add carrots, if desired.  Cover tightly with aluminum foil and lid to pan, if available.  Cook in a preheated 325° for 2 ½ to 3 hours  Gravy can be thicken when the roast is done, if desired.  I like to remove the fat with ice cubes and serve the gravy as an au jus rather than a thicken gravy.

In a bowl, mix together garlic, dry mustard and black pepper.

Rub into roast.

Ready to the pan.

Get oil really hot in an oven-proof frying pan.

Put side that was rubbed with garlic mixture into the pan.  Rub other side of roast with garlic mixture.

When first side is browned, turn roast with tongs rather than puncture the meat with the tines of a fork.

Brown the second side of the roast.

Mix the beer or 7-UP, soy sauce, and honey together. 

To measure honey, spray the measuring spoon with cooking spray before adding the hone.

After the measuring spoon is sprayed with cooking spray, the honey slips right off the spoon.

Put the browned roast on a plate.

Add beer or 7-Up mixture to pan and turn off heat.  Scrap all the browned bits from the pan into the sauce.  Remove sauce to a bowl.

Put roast back into the pan.

Pour sauce over the roast.

Add carrots, if desired.

Tightly cover pan with aluminum foil.

Top foil with pan lid, if available.  Bake in preheated 325 degree F. oven for 2 1/2 to 3 hours.

Remove pan from oven and take off the lid and foil.

Looks delicious.

Thicken gravy or serve as an au jus.  To remove fat from gravy, see the bottom of this post.


Top with some gravy or au jus.

Enjoy, enjoy, enjoy!!!


Put the sauce from roast into a bowl.

Add ice cubes.

Remove ice cubes with a spoon.  Fat will have congealed onto the ice.  If sauce is too cold, reheat in microwave.  If making gravy, return defatted sauce to pan and proceed to make your gravy.

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