No, this is not about what you’re probably thinking…
This weekend was bitter, bleak and wet, and Food Lion had chuck on sale, so I decided to try another pot roast.
This time, instead of ancient bouillon, I had beef stock, drinkable red wine, and fresh sprigs of thyme and rosemary on hand (and I kept carrots and onions in the brew). The result was truly “fork-tender,” falling apart as I lifted it out of the pot.
But it was the POT that really got me excited. If you’ll remember, I cooked my first roast in a non-stick pot that didn’t need deglazing, so I had picked up a covered stainless steel Dutch oven at Big Lots — for $5.
While searing this roast, I never expected the feeling of liberation that came over me. As I was struggling to turn 3 lbs. of meat with metal tongs and a spatula (so as not to pierce it and let the juices escape), I kept reminding myself it was OK to scrape the bottom of the pan. There was no non-stick surface to fear and coddle.
And then there were bits stuck to the bottom to deglaze with wine and my bamboo wok scraper!
My recipe calls for oven roasting at 275°, but I kept it on the stove and watched the action through the glass lid.
After 3 hours of simmering, things were pretty messy and I feared the pot might be totaled, but after just a few dabs with stainless steel, it’s good as new.
On the other hand, I’ve got this nice, heavy Emeril non-stick frying pan that’s all show — everything sticks to it. Now I’m thinking stainless steel is the way to go so I can start using “real” metal utensils again.