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Stove Top Pot Roast
August 21, 2008

I think this would have been boring if I made it as described. With a few slight modifications it became a complete delight. I used some diluted chicken broth (didn't have beef) instead of water. Your liquid will cook down so you don't need to use the stock at full strength. I used a smaller roast (1.5 pounds). Added a splash of shiraz, a dash of worcestershire sauce, and about 2 tbsp of molasses at the same time as the stock. Also, I added the celery tops and thin bits (don't throw out the leaves - they are good seasoning in stews and roasts). When adding the potatoes, I also added a splash of soy sauce and about 1 tsp of tarragon flakes, and another tbsp of molasses. At the end of the line, about 5 minutes before removing from the heat, I added a good splash of shiraz and a very healthy grind of fresh black pepper. Don't put the pepper in too early as the recipe instructs, as you will cook the flavor out of it. I cooked this recipe with a lid half on, and had to add about 1 cup of water halfway through.

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