|
 Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com. |
| There’s a pot and there is a “potting” roast. Try to be patient as this process is slow and long. That makes it a great Sunday to stay home, prepare your dinner by potting early and let it cook throughout the day. There’s nothing quick about preparing this truly tender, delicious pot roast classic. Expect approximately 7~8 hours of prep, and cook time to assemble this amazing one “POT” meal (Serves 6 happy and hungry loved ones) Begin your potting experience with a trip to your butcher or favorite meat dept. Select a prime perfect pot roast 5-6 lbs (I prefer to use a bottom round for potting method.) Start early in the day and cook away. Remember good things come to those that wait… Trust me, this meal is always a winner if you’re open to “POTTABILITIES!” Wash and pat dry your roast. Let stand until room temperature. Rub roast with fresh ground pepper and salt. You will need a big pot for potting (it should fit a small tree.) Add 3T of olive oil, heat till hot and sear roast on all sides to crusty outside. Be careful of the spitting and splatting oil. Remove roast and set on platter. In large pot, add 1½ large Vidalia onion chopped, 1 large leek diced, 1 fennel bulb (including fronds) diced in small chunks. 3-4 sundried tomatoes, 2 garlic cloves minced, add 2 more T of olive oil and sauté ingredients until softened. Add meat to pot, 1 or 2 large cans of low sodium beef broth to cover meat. Add 1 large can (28 oz.) hand smashed San’ Marzano whole tomatoes, or 3 small cans (14.5 oz.) of diced tomatoes. Add 1 cup of red wine, pour 1 glass for you while you prep, heat until a slight boil, reduce heat, add 3 whole dried bay leaves, 5 sprigs of fresh thyme, a pinch of red pepper flakes, 10 whole peppercorns, and 1 t of herbs de Provence. Cover for 6~7 hours on low heat. Remove roast to a platter. Add to pot ~12 carrots peeled and sliced thick, 12 celery stalks sliced thick, 8 potatoes, peeled and cut into chunks, 1 cup fresh chopped parsley, add 1 lb. cleaned sliced mushrooms, cook until vegetables are soft. Remove all vegetables with a slotted spoon and place into a large bowl. Add to the potting liquid~ ½ cup water mixed smooth with 3~4 T of flour, add a splash of Worcestershire sauce, a splash of soy sauce and heat on medium heat for 15 minutes or until gravy thickens. Slice meat and plate with vegetables and ladle with plenty of hot potting gravy. Garnish with fresh parsley, salt and pepper. Serve immediately with broad buttered noodles. May your potting produce satisfied tummies! Have fun just putting ~oops I mean potting around the house. Potting love and joy to you! xoxo Denise |
|
20 lucky winners will win $500 each in prizes totaling $10,000. 