Mattias Moleskin Recipe #1 Pot Roast

Mattias is my boyfriend. Mattias liked to get out of cooking by massaging my ego with, “but you do it so much better than me.” The ego started to weary, thus the Moleskin recipe book was born and christened with a promise to teach him everything I want him to know about cooking.

If I invent a dish or pull out an old classic that Mattias loves the recipe gets written down in the Moleskin that he is now lovingly encouraged to use to cook ME, yes the fabulous cook, a tasty meal.

Mattias is my boyfriend and he just might not like the picture idea.

Pot Roast or I guess you could call it roast beef.

While it does take some time for it to simmer (2-3 hours) it takes very little time to actually prepare leaving you free to do other things while it bubbles away.

This is a no frills pot roast that you can use for all manner of things besides a roast, shredded beef taco meat, cold cuts etc. Not to mention, you get a great beef boullion and gravy base that is easily freezable. It is also a great winter food.

History

My mother used to make this by throwing French onion soup mix on the top of the roast and simmering with potatoes and carrots. I discovered it is just as easy and better for you to do it the old fashioned way.

Recipe

Ingredients

1 large hunk of chuck blade (högrev) that will fit in a large pot with some space left on the sides. (A cheap roast piece that has a good amount of fat marbling. Don’t worry you can cut the fat off later.)

1/2-1 onion chopped

2-3 celery stalks chopped using the leaves. Celery leaves are the boullion taste makers and where all the vitamins are.

1 veggie bullion cube

black pepper don’t be shy

1-2 bay leaves

1 TBS  celery salt or garlic salt

1 TBS crushed coriander (optional)

Carrots and Potatoes quartered You can also use other veggies, turnip, Jerusalem artichokes etc… As many as you like. If you have some fresh parsley laying about throw that in with the veggies.

Water

Directions

First brown the meat on each side in cooking olive oil or butter. Then add enough water to reach half way up the meat. Assuming you have laid the meat in the pan with the flat surface down of course. Then add the onions, celery, spices, bay leaf and boullion evenly in the water and a bit on top of the roast. I usually put half a boullion cube and a bay leaf on each side of the roast. Then cover and let simmer on low heat for 2 hours or so depending on the size of the roast.

About 30 to 40 minutes before it is ready add the rest of the veggies (potatoes carrots etc). If you are using fresh new potatoes throw them in whole. Scatter them on top and in what is now the beef bullion on the side. Put the lid back on and simmer until they are tender to the fork. Jerusalem artichokes don’t take as long to tenderize.

Boullion

You can save this boullion in the freezer and use it in all manner of other recipes. If you want to make it healthier put it in the fridge and the fat will float to the top and solidify so you can easily remove it.

Gravy

When it is all done you can now make a tasty gravy with the beef boullion you have now made while you simmered your pot roast and veggies. Basically I am a no frills cook and don’t really bother with things like putting the gravy through a sieve to smooth it out. That is up to you.

I usually put enough boullion in a skillet to make an appropriate amount of gravy.  Then I add a splash or two of “kitchen bouquet” (Kalvfond) and/or Worcestershire sauce, a small amount of corn starch to thicken, and a couple of twists of fresh pepper. Let it simmer stirring in the corn starch slowly to keep it from getting clumpy. Then, I taste is as I go to get the right flavor adding whatever might be missing.

Serve

The roast and veggies are nice and tender and ready to be eaten on the spot.  I usually serve it with a bowl of salad and if I am feeling really fat generous some home-made garlic bread.

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