Montreal Steakhouse Pot Roast
This pot roast gets its punch from a rich broth spiked with A1 Steak Sauce and Montreal Steak Seasoning. It includes a wonderful creamy mushroom gravy to serve on the side. This blog contains affiliate links to the beautiful cookware I used in preparing this meal.
POT ROAST INGREDIENTS
GRAVY INGREDIENTS
|
Step One: Put a Nice Sear on Both Sides of That Roast!
Searing isn't just a cosmetic step that keeps your roast from looking grey and water logged at the end. It caramelizes the natural sugars in the meat and amplifies the flavor of the finished dish.
Rinse your meat under running tap water to remove all blood and debris from the packaging. Pat the meat dry with paper towels or a clean dish towel. It's important not to lay dripping wet meat into a hot pan, as it will compromise the sear. Season both sides of your meat with Montreal Steak Seasoning. Lay the meat into a hot frying pan lubricated with 2 tablespoons of olive oil. Cook for around three to five minutes per side. Use a fork to lift the edge of your roast and take a peak underneath. Flip the roast when a rich brown sear develops on the first side. Continue cooking until a rich brown sear develops on the second side. |
Step Two: Lay the Roast into a Broth Mixture with Onions and Seasonings
Pour 32 ounces of beef broth into an appropriately sized roasting pan or casserole dish. I used a 5.5 quart dutch oven. Add 1/2 cup of A1 Steak Sauce, 3 Teaspoons of Montreal Steak Seasoning and 2 chopped onions. Mix ingredients with a rubber spatula to distribute the seasonings. Lay the caramelized roast into the broth mixture. There should be enough liquid to cover approximately three quarters of the roast. Be sure the top of the roast is still visible.
Many recipes call for raw potatoes and carrots to be added at this point. That's perfectly acceptable, but I find that vegetables cooked for three hours tend to have a mushy texture. I prefer to roast my vegetables on a cookie sheet to give them a nice sear. If you prefer to cook your veggies along with the meat, drop them into the broth now. |
Place Your Covered Roast into An Oven Preheated at 350 Degrees
Your roast should be done in about three hours, but do check on it after 2.5 hours have passed. If a fork easily slides into the meat like butter, your roast is done. If the roast has absorbed so much water that you're left with a hot onion paste at the bottom on the pot, add a little hot water if you intend to continue cooking.
|
Step Three: Roast the Vegetables on a Cookie Sheet with Olive Oil
About an hour before it's time to pull the roast out of the oven, cut your potato chunks and prep your vegetables. Coat a large cookie sheet with olive oil cooking spray. If you don't have spray, use a paper towel to wipe one tablespoon of oil from one edge of the cookie sheet to the other. Cover the cookie sheet with string beans, chopped potatoes and baby carrots. Brush one tablespoon of olive oil over the top of your veggies or spray them with olive oil cooking spray. Season with Montreal Steak Seasoning or your favorite blend of herbs and spices. Don't go too heavy with the Montreal. It's powerful, and this time it won't be diluted by 32 ounces of broth. Bake your veggies at 350 degrees for around 30 minutes. Stab a few of the larger potato pieces with a fork to be sure they're soft. If the string beans cook a little more quickly than the potatoes and carrots, use a spatula to transfer them to a plate. Set them aside while the potatoes and carrots finish cooking.
|
Step Four: Arrange the Veggies Around Your Finished Pot Roast
Gravy Instructions
|
I Love Every Piece in this Beautiful Porcelain Collection by Cuisinart
Let's talk porcelain enameled cast iron. I've had my Cuisinart collection for eight years now. No matter how greasy or crusty these pans get, they come out looking as white as the day I bought them. I cherish this collection when guests come for holidays and special gatherings. It's just nice to serve oven baked foods out of beautiful containers as opposed to ugly metal baking pans.
Link to Dutch Oven
Link to Casserole Pan
Link to 12 Inch Frying Pan