Courvoisier Braised Pot Roast

The weather is getting colder and the cooking is getting more cozier. I saw a roast at the store the other day and decided to buy it and make some Pot Roast! The way my mom usually makes it is she browns both sides of the meat and then she continues to deglaze the pan with red wine and then braises the roast for about 2.5 hours. Since I don’t drink wine, I decided to deglaze the pan with Courvoisier (V.S.O.P. Fine Cognac).

Ingredients: 1 pot roast, 2 cups beef broth, 1/2 an onion (chopped), 1/2 cup Courvoisier, salt, pepper, chipotle powder, and garlic powder, and a couple sprigs thyme

Before you begin cooking, take the roast out of the fridge and sprinkle all the spices over every inch of the meat and let stay on the counter for a half hour.

Heat oven to 325 degrees

In a large pan heat up some Extra Virgin Olive Oil. Place the roast in the pan and brown each side for about 5 minutes each. Take off the heat and add the Courvoisier. Place back on the heat and add the onions, thyme, and beef broth. Once the liquid begins to boil cover the pan and place in the oven for about 2.5 – 3.5 hours depending on how large your roast is.

If you like, once the roast is done cooking, you can turn the braising liquid into a sauce for the meat by adding some flour or a slurry of either arrow root and water or cornstarch and water (caution: if you use arrow root and water, only use a little at first then if you want the sauce to be thicker add more.)

To make a gravy, after the roast is done cooking take it out of the pan. Grab what you are going to thicken the sauce with and whisk into the pan drippings and bring back up to a boil for about 5 minutes.

It’s been almost a year since I’ve had pot roast and mixed with some of the old time favorites like potatoes, reminds me of being home with my parents and having a down home comforting mom made cooked meal!

The roast was super good and the gravy I made for it was amazing as well!

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