Crack Roast - The Addictive Recipe Your Holiday Guests Will Adore
This blog contains affiliate links to the fantastic cookware I used in making this project.
I've savored many pot roast creations in the last 30 years. I love traditional brown gravy, red wine gravy and creamy mushroom gravy. I've done Mississippi pot roast, A1 Sauce pot roast and French onion soup roast served with croutons and mozzarella cheese. All of these recipes were wonderful in their own right, but this is the ultimate recipe that'll make your eyes roll back in your head.
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List of Fresh Ingredients
ROAST INGREDIENTS
3 to 4 Pound Chuck Roast 36 Ounce Bottle of Olive Garden Italian Dressing* 1 Tablespoon of Kitchen Bouquet Browning Sauce 3 Large Bell Peppers (Red, Yellow, Green) 6 Banana Peppers from the Jar 1 Large Onion 1 Package of Frozen Pearl Onions Lawry's Casero All Inclusive Seasoning Black Pepper to Taste 2 Tablespoons of Cornstarch (Optional at the End) 1/4 Cup of Cold Water (Optional at the End) POTATO CARROT SIDE DISH 6-8 Potatoes, Cut into Slices 2 Pound Package of Baby Carrots or 4 Cups of Sliced Carrots 1 Stick of Butter, Cut into Slices 4 Cups of Hot Water 4 Tablespoons of Lawry's Garlic Salt Parsley Flakes *Yes, you can use your favorite brand of Italian dressing, but I highly recommend Olive Garden. If you've never tried it, put your track shoes on and run to the grocery store today! If you prefer dry seasoning mixes, you can use a packet of dry Italian dressing mixed with a packet of Au Jus gravy mix. You may need 2 packets of each, depending on the size of your roast. |
Step One: Preheat Oven to 350 Degrees and Chop Those Peppers!
Step Two: Put a Beautiful Sear on Both Sides of the Roast
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Step Three: Combine Meat, Veggies and Dressing in a Roasting Pan
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Step Four: Bake at 325 Degrees for 3 to 3.5 Hours. Check Often.
After the first two hours, take the roast out of the oven and spoon some of the hot dressing over the top. Pierce the roast with a fork to evaluate the tenderness. If the liquid in the pan has fallen below two inches high, add a cup of water. This probably won't be necessary, but it's always wise to check. Put the roast back into the oven. Continue to check the tenderness and liquid level every 30 minutes. The roast should be so tender that it falls apart when a fork is inserted. Here's a picture of my roast fresh from the oven.
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Step Five: Insert the Potatoes After the Roast Has Cooked for 2.5 Hours
I prefer to cook my holiday potatoes on the side so that I can fit more into the pot and bake them in butter. However, you can drop your potatoes into the roasting pot with the meat and peppers if you prefer. You just won't be able to fit as many.
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Use a Large Spoon or Skimmer to Collect the Oil from the Top
Thicken the Gravy, if Desired
The sauce will come out thicker than you might expect, but if you wish to turn it into standard gravy, follow these steps.
- Pour the liquid into a pot over medium heat.
- In a small cup, mix two tablespoons of cornstarch into 1/4 cup of water.
- Use a wire whisk to stir the cornstarch mixture into the bubbling sauce.
Step Seven: Pull the Carrots and Potatoes from the Oven
Transfer Roast and Vegetables to a Serving Platter
This step may seem a little awkward because the roast will be so tender it falls apart. The secret is to let the searing hot roast rest a bit until it's about the temperature of hot bath water. I used gloved hands to get under the roast and lift it out of the pot. You can also use two spatulas to get under the roast on each end.
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Cookware I Used for this Project
Let's talk about porcelain coated cast iron. It somehow stays white, no matter what I do to it. My metal casserole pans must be replaced every so often, but these iconic pieces by Cuisinart have been in my collection for nine years. Each piece comes in many exciting colors. I cherish the beauty of this collection when it's time to set a nice table for the holidays. When company arrives, I don't like to serve beautiful food creations in ugly metal pans!
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How to Bake 4 to 6 Pot Roasts at Once
When you have a lot of guests coming for the holidays, your average 3 pound pot roast won't make the cut. I've made up to six pot roasts in this extra large roasting pan. Just cut each roast into a few pieces, place them into the pan and multiply your recipe ingredients by six. When it's time to make the gravy, the handy lid can be flipped over and heated on top of the stove. Just pour the roasting juices into the top pan, add your slurry and mix everything together with a wire whisk.
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