It’s the holiday season, so we asked one of our favorite chefs in Bistro 72’s kitchen, Deb, to share her most beloved holiday recipe–an original family recipe for a savory pot roast.
She first tested her skill at making this recipe when her was mom was away and she needed to make something special for her dad. Knowing his love of pot roast, she called her grandfather, a skilled chef, and asked him to show her how to make their most treasured family recipe–a Pot Roast with Potatoes & Carrots.
Long story, short, the tradition of preparing this holiday pot roast continues on in her family. Try this recipe and start a new tradition in your home.
Pot Roast with Potatoes & Carrots
Ingredients
- 1 -½ lbs bottom round roast
- 3 lbs red bliss potatoes- quartered
- 1 large white onion- diced
- 3 lbs baby carrot- whole
- ¼ cup flour
- 5 cups beef stock
- 4 tbs olive oil
- 3 tbs salt
- 2 tbs pepper
- 2 tbs fresh thyme
- 3 tbs gravy master
- Slurry to finish gravy (Slurry- 3-tbs of cornstarch and add water until smooth)
Directions
On medium heat add olive oil into a large pot. Salt and pepper meat then coat with flour and sear all sides of roast in large pot.Remove and add onions until translucent. Then add fresh thyme. Put beef back into pot and pour stock over meat add gravy master and cover loosely. Cook for approx 2 hours. Add potatoes and carrots and cook for one more hour. Once meat, potatoes and carrots are tender remove the meat and let rest. Slowly whisk slurry into beef stock until bubbling. The consistency of the gravy shouldn’t be very thick. You should be able to loosely spoon it over the meat. Arrange the potatoes and carrots with sliced meat on a large platter. For a little kick, mix horseradish and sour cream to go with my pot roast as a side.
Chef Deb’s Tip: “The most important part of making this dish is how well you sear the meat. You need to really get a good sear, so the juices stay inside while it’s cooking, so it stays nice and moist.”
For more inspired dishes, come by Bistro 72 and enjoy food made by our chefs. On New Year’s Eve, we’re serving up a special 4-course prix fixe dinner, for $75 per person. See the menu here. You’ll also hear a live performance from local musician Lydia Sabosto, 5pm – 8pm and Robert Bruey and Friends from 8pm – 1am. Call (631) 369-3325 for reservations.