Episode 13: Perfect Pot Roast
Fall is here and in full effect – You know what meal is in order for the cooler fall and winter months? Pot Roast • Goveja Pečenka Po Domače.
It is the ultimate comfort food. I think we all grew up eating our Mami’s or Staramama’s version it’s such delicious soul food. It is truly the best thing to come home to after a long day or simply a perfect meal to cook in the crockpot and enjoy on the weekend while you rest with your feed up while it’s slow cooking in the crockpot or oven. Here is the recipe to get this delicious roast started:
4-5 pound Rump Roast
Spices: Salt, Pepper & Paprika
1 x Large yellow cooking onion, sliced
3 x small Yukon Gold potatoes
1-2 celery sticks
1-2 carrots or a handful of baby carrots
3 x garlic cloves
1 beef bouillon cube
2 1/2 cups of beef broth
• Rub salt, pepper, paprika all over the roast
• add some olive oil to a pan and sear the roast on all sides then put roast into a crockpot or roasting pan
• fry up the sliced onion just until slightly browned, add the onions to the top of the roast
• place the garlic, celery, carrots and potatoes around the roast
• Add 1 beef bouillon cube
• Last we add about 2 1/2 cups of beef broth so it goes up to about half of the rump roast
• if you’re using a crockpot you will now set it & forget it 😊 I like to cook my roast for 10 hours!!
*** If you’re doing your roast in the oven:
After we sear our roast and place it in a roasting pan we add the onions to the top and place all of the carrots, celery potatoes, garlic, beef cube and beef broth to cover half of the roast – we than cover the roasting pan tightly with foil and roast for 30 minutes at 425 degrees F to seal in the juices. Next, we turn the roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F and continue to roast for an additional 4-5 hours at 300 degrees F. The exact roasting time will be different every single time because every single roast is different. You will know your roast is ready when it is fall apart tender. If it doesn’t easily pull away with a fork, then continue to bake until it is crazy tender. As I mentioned before, even 30 minutes can make a difference between a tough roast, an okay roast and a fall-apart-tender roast. So be patient and roast on!
GRAVY: In a frying pan ⬇️
•Melt 2 TBSP butter & 2 Tbsp’s olive oil
• Add 1/2 cup yellow cooking onion until edges are slightly browned
(Optional: add sliced mushrooms and fry with onions)
• Add 1 crushed garlic clove fry until fragrant
• Add 2 Tbsp red wine
In a Separate cup:
3 Tbsp flour
1/2 tsp paprika
Pepper
Vegeta
1 ladle of reserved (roast beef) juices that has been cooled
* mix with fork until well combined and no clumps
• Add to the wine and onion mixture
• Add 2 cups of reserved (roast beef) juice
• Keep mixing until gravy thickens up
➡️ Slice the roast (it should be fall-apart)
➡️ Lay into a serving dish
➡️ Add the remaining juices back to the roast to cover to allow slices of roast to absorb and marinade in its own juices
➡️ Spoon 6 Tbsp’s of gravy to the top of the roast
❤️ Dober Tek!!
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