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Factory Pot Roast and Roasted Root Vegetables

Pot roast gets a bad rap in some circles. “Diner Food”, “Boring”, “Old Fashioned”, “Gramma’s Dinner Choice”, and other, equally vile epithets. I’m here to tell you that properly done, a good pot roast is a sublime thing of joy. The aroma alone makes the house sing “Dinner is cooking and you’re gonna Love It!” and the simplicity and accessibility of the dish means most eaters will dive right in with no qualms.

I’ve made pot roast perhaps two dozen times in the past decade – about twice a year is my average. Last night my audience of critical eaters was kind enough to let me know that this pot roast was the best to date. Doncha love that “to date” thing – you could probably do better, improvement is always possible, but so far, this is the one!” But I digress. . .point being, they really really liked it.

And I know why.

I’ve tried searing the meat, not searing the meat, cutting the roast into pieces, leaving it whole, using flour to dredge the meat, leaving the meat undredged, using no seasoning other than salt and pepper, using a variety of different seasonings, using boiling water, using boiling beef broth, adding tomato, not adding tomato, cooking in the oven, cooking on the stovetop, cooking with X-ray lasers. OK, I’m lying about the X-ray lasers, but wouldn’t it be cool?? Read the rest of this entry »

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CalorieFactory: Great Stories, Great Recipes

Cultures, countries, communities, families, individuals – we all have our own comfort foods, special dishes, and traditional preparations that make us think of  where we’ve been, what we love, and who we are.

CalorieFactory is filled with great stories and great recipes from foodies, chefs, cooks, BBQ mavens, and other folks who love life, culture, and food.

Have a story to tell? Your grandmother’s noodles? Your Bubbe’s brisket? Your cravings for the foods of your childhood? Your funny uncle’s BBQ? The dinner party that nearly went awry – but didn’t?

Join us. You’re in the right place. CalorieFactory.

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