Wednesday, October 6, 2010

Savory Pot Roast Potatoes & Carrots

Savory Pot Roast Potatoes & Carrots
6 - 8 Servings
Ingredients 
5 to 6 pound pot roast (rump)
salt to taste
Savory Spice Rub – Recipe to follow
1 to 2 tablespoons vegetable oil
2 cup vegetable stock
1 large onion, diced
1 tablespoon minced garlic
2 pounds potatoes peeled and diced
1 pound carrots, sliced – about the same thickness as the potatoes

Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½  tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger powder
1 tablespoon brown sugar

Method 
Season the roast with salt and sit aside. 
Place the peppercorns, coriander, cumin and onion flakes in a coffee/spice grinder, grind until seeds are cracked add the remaining spices and sugar and grind until they are well mixed.
Place the spices in a large dish or bowl and roll roast in spices until well coated.  Wrap roast in plastic wrap or foil and let marinate over night. 
Heat a large pot on high, add the oil, once the oil is heated, add the roast and brown on all sides.  Lower the heat and add the vegetable stock, onions and garlic.  Cover with a tightly fitting lid and let simmer.
After 1 hour of cooking, turn roast with tongs (do not pierce with a fork because you will release the juices), cook another 30 minutes and turn again.  After 1½   hours of cooking, add the potatoes and carrots, season with salt and pepper and continue to cook until potatoes are fork tender. 

Plating:  On a very large platter, place the roast and surround it with the vegetables. 

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