{"id":1440,"date":"2022-03-13T09:13:22","date_gmt":"2022-03-13T15:13:22","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1440"},"modified":"2022-03-13T09:14:22","modified_gmt":"2022-03-13T15:14:22","slug":"pot-roast","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2022\/03\/13\/pot-roast\/","title":{"rendered":"Pot Roast"},"content":{"rendered":"<p>This is a classic but always welcome on a winter day.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>4 lbs roast (with or without bone, chuck or similar cut)<\/li>\n<li>4 stalks celery, with leaves is good<\/li>\n<li>2 carrots, cut in large chunks<\/li>\n<li>1 onion (I prefer white but yellow is good too)<\/li>\n<li>kabocha squash, seeded, skinned and cut in large cubes<\/li>\n<li>rutabaga, skinned and cut in large cubes<\/li>\n<li>10-12 cloves of garlic (yes, it&#8217;s a lot but it makes&nbsp; a difference)<\/li>\n<li>fresh thyme<\/li>\n<li>1\/2 c red wine<\/li>\n<li>4 c veggie stock<\/li>\n<li>4 tbsp tomato paste, optional<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Sprinkle the roast liberally with sea salt and pepper about 1 hour in advance of cooking.&nbsp; Leave on the counter so it comes to room temperature.<\/li>\n<li>Heat a large oven-proof pot with a lid(Dutch oven or similar) on the stove.<\/li>\n<li>When the pot is hot, drizzle in olive oil and let it heat up.<\/li>\n<li>Place the roast in the pot and sear all sides until browned and crusty.<\/li>\n<li>Remove roast to a plate.<\/li>\n<li>Heat the oven to 325F.<\/li>\n<li>Add the vegetables to the pot and sprinkle with salt.&nbsp; Caramelize the veggies for about 3 minutes.<\/li>\n<li>Add the seasonings and cook for another 1-2 minutes.<\/li>\n<li>Add the wine to de glaze the pot, scrape the little bits off the bottom.<\/li>\n<li>If using tomato paste, add it in now.&nbsp; Cook it for 1-2 minutes.<\/li>\n<li>Put the roast back into the pot with the veggies and add broth until it is approx 1\/2 way up the side of the roast.<\/li>\n<li>Put the pot in the oven with the lid on.&nbsp; Cook until the roast is fork tender&#8230;.about 3-4 hours.&nbsp; Baste roast occasionally. If the veggies are getting too soft, remove them to a bowl and re-warm when ready to serve.<\/li>\n<li>When roast is done, slice or separate with forks.<\/li>\n<li>You can make a roux and use the stock to make gravy OR use the stock to make Turmeric Ginger Kabocha Squash Soup. Remove the fat once the stock has cooled.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">Chef Michael Symon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a classic but always welcome on a winter day. Thanks to Chef Michael Symon<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14],"tags":[],"class_list":["post-1440","post","type-post","status-publish","format-standard","hentry","category-beef"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-ne","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1440"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1440"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1440\/revisions"}],"predecessor-version":[{"id":1442,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1440\/revisions\/1442"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}