Can you think of many foods that are more comforting than a big, brown, juicy, fragrant beef pot roast? I can’t conjure up even one time in my life when I haven’t eagerly awaited or at least been pleased to see a pot roast. It is -simply put- a powerful dish.
There is something in the time it takes to make it; while it is simple to create, it is most definitely not fast food. It feels luxurious in our hurry to sit down to something that cooked for hours not minutes.
Don’t we all need this from time to time?
I surely do.
The hands-on investment is negligible. You spend about fifteen minutes browning the roast, peeling and cutting the carrots into chunks, lobbing the little potatoes in half, peeling the garlic, and smashing the ginger. The rest of the time is spent waiting.
…Ah, the waiting.
What you do with that time is up to you, but I prefer to stay close by, taking in the heady scent of garlic and ginger and beef. It’s a sweet torture knowing that the smells that are making me salivate are going to be mine before too long. Maybe I read a book. Maybe I fold some laundry. Can I talk myself into waiting to eat? It’s almost too much, but yes. Who wants to ruin that dinner with overactive snacking?
Today’s pot roast is my default favourite with a mild, Asian flavour profile: ginger, garlic, fish or soy sauce plus the good old pot roast stand-bys of potatoes and carrots. Onions wedges are swapped out for long green onions. When I serve this roast, I most often thicken the sauces ever so slightly with cornstarch. This epic meal starts with a base of noodles or rice followed by a scoop of those lovely vegetables that soaked in the beef broth and juices and finished with a slice or two of meltingly tender beef and a drizzle of the pan sauce.
With leaves swirling and our lives speeding toward the cold months, can you deliberately slow down long enough to treat yourself to a piece of peace and quiet and a dinner that sweeps you gently into the evening and a cozy chair?