A Fall Fave Pot Roast

Cold weather calls for hot and hearty meals. Pot roast fills that bill nicely, giving the cook an easy meal to make with the end result a rib sticking dish. Served with filling sides it can be the perfect meal on a chilly fall night.There's nothing like a tender slice of pot roast with braised veggies and dumplings to keep anyone warm and happy.

Pot roast is basically just braised beef.The meat is taken from the chuck or shoulder section of the cow and slow cooked. You can also buy the section with a bone in it. This is called seven bone pot roast or roast. Since both are very chewy and sinewy, they can't be oven roasted. This would render them hard to cut and chew. Braising breaks down the fibers using the Maillard reaction or caramelizing. First brown the meat using margarine on all four sides and then braise in water for two hours. Use bay leaf and marjoram as flavoring.

Pot roast goes well with its' own gravy. After the meat has cooked , reserve the juices and add a homemade roux to it for a lovely thick one. Dumplings are a must and these you can make light fluffy ones using Bisquick. A variation is having a side of buttered egg noodles.Many home cooks also simmer veggies in with the meat. Traditionally they are carrots and potatoes but you can also add tomatoes and button mushrooms as well as turnips or parsnips. The leftover meat and veggies can easily be can frozen and then microwaved later for another hearty meal. You can even throw in the dumplings and noodles too.

These chilly nights call for a nice, warm pot roast. Make one for an enjoyable family dinner. It's the perfect autumn dish, full of flavor and goodness.