Recipe: Old Fashioned Harvest Root Vegetable Pot Roast

Nothing says fall like a hearty pot roast with lots of fall veggies! This one has carrots, red potatoes, turnips, onions, and parsnips, along with tender beef which makes lots of great gravy. It's making me hungry just thinking about it!

Old Fashioned Harvest Root Vegetable Pot Roast

Ingredients:

(Photo credit: Wikipedia)

2 Tbsp oil
1 beef chuck roast
1 small onion, peeled and thinly sliced
1 Tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 Tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 Tbsp chopped fresh parsley
salt and pepper to taste

Directions:

• Preheat your oven to 325 degrees.
• In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat.
• When hot, add the beef chuck roast and cook on both sides until browned very well.
• Remove the beef from the Dutch oven and set aside.
• Add the onion, rosemary, bay leaves, and rosemary to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant.
• With the heat still on, pour the wine in the Dutch oven and stir, loosening the brown bits.  Continue cooking and stirring until the liquid thickens and reduces.
• Pour in the beef stock and Worcestershire sauce and bring back to a simmer.
• Add the black pepper, then lay the roast in the Dutch oven and put the cover on.
• Put the Dutch oven in the oven and cook for 1 1/2 hours.
• Remove and add the potatoes, onion, carrots, turnips, and parsnips; put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
• To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm.
• To the Dutch oven, add the dill and parsley, taste and add more salt and pepper if desired.
• Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.

Choosing the Right Pot For Your One-Pot Meals

When you cook meals in one pot, you realize that not every pot is created equal. Your big stainless soup pot and equally big cast iron Dutch oven just don't produce identical results. All sorts of variables come into play. This can be frustrating, especially if you didn't plan on some of the things that can happen.

As they say, forewarned is forearmed. The fact is, different recipes for one pot meals call for different pots. Being informed about this will help you choose the proper pot for the dish. Let's take a look at a few types of pots to see how they would be good, or not so good, to use in certain instances.

Stainless Steel Pots

Stainless steel pot (Photo credit: Wikipedia)

You most likely already have a set of pots and pans, with at least one very large pot that you use perhaps, for boiling spaghetti - which is probably stainless steel. One advantage to these pots is they are relatively light in weight (when compared to cast iron), which means you can have a very big pot and still be able to move it around. They can go right into the dishwasher, too.  The lids are usually pretty tight fitting. Stainless steel is a 'nonreactive' material, which means you can cook acidic foods without worrying about pitting or stripping the surface.

These pots, however, are not that great when it comes to conducting heat. Most of the heat will be on the bottom of the pot, with little heat traveling up the sides or being retained there. That means a slow simmering stew may be bubbling on the bottom, but not bubbling on the surface and in the middle. This is a pot that needs watching, and occasional stirring, if you're trying to maintain a slow simmer throughout the contents.

Raw Cast Iron Pot

Often referred to as a Dutch oven, these pots are used for roasting or braising meat, and for making thick stews. The advantage to these pots is they are very durable. The better models heat evenly on the bottom and up the sides and retain the heat well, and when put on low heat, the contents will simmer slowly. A cast iron pot is also naturally non-stick if seasoned and maintained properly. Food cooked in raw cast iron also has an added benefit of absorbing iron, a necessary nutrient.

These pots are, however, very heavy. They are also 'reactive' meaning acidic foods may pit or damage the surface, and boiling food in water in a cast iron pot is not recommended. They take a longer time to heat up and to cool down, which can be either an advantage or a disadvantage, depending on the situation. Very inexpensive models may have 'hot spots' on the bottom. Raw cast iron pots need to be seasoned and re-seasoned routinely to maintain their natural non-stick coating. You cannot put a raw cast iron pot in the dishwasher.

Cast iron & enameled cast iron pots. (Photo credit: Wikipedia)

Enameled Cast Iron Pots

One way manufacturers have eliminated the problem of the cast iron pot being 'reactive' is by applying an enamel coating. These pretty pots have all the benefits of cast iron without the problems associated with maintaining the interior and protecting it from acid and other detrimental elements. They are available in a wide range of sizes, shapes, and colors and make a pretty addition to any kitchen.

Now for the down side. They can be very expensive. However, average priced cast iron manufacturers have upped their game and are producing enameled cast iron pots to compete with the more expensive brands. Of course, these pots are very heavy.

Aluminum Pot

This is a lightweight material that also heats up fast and conducts heat well throughout the pot. Aluminum pots are also relatively inexpensive.

The bad news is, aluminum is very reactive to acidic foods, making it susceptible to pitting and discoloration. It is also rather soft and may scratch easily. This causes health concerns if used over time, as too much aluminum is not good for you. To solve this problem, look for anodized aluminum. It is more expensive than raw aluminum, but the benefits are well worth it if you're considering buying aluminum.

Copper Pots

These are pretty pots that conduct heat very well. They are available with stainless steel linings so you can have the shiny copper outside with a non-reactive inside for cooking.

Yes, copper is a reactive cooking surface if not coated with stainless. Any acidic ingredient will actually transfer a metallic taste to the food you are cooking, and in some cases a gray discoloration. But, again, with a stainless interior, a copper pot can be a good choice if you want a pot that heats well, is lighter in weight, and cooks food evenly. Also, copper needs polishing, which may or may not make a difference to you. It's just another thing to keep in mind.

Conclusion

When it comes to choosing a pot to use for your one-pot meals, you have many choices. Read through the advantages and disadvantages for each and decide what's important to you. Think about the dishes you most often make, consider the price, weigh the quality and convenience, and then go out and get the pot you need to start creating those delicious one pot meals - and see our recipes this month for lots of tasty ideas to cook in them!

Recipe: Arroz Con Pollo In A Pot

This classic Spanish recipe works great as a one-pot meal! To make it even simpler, prepare the chicken (clean and skin), and dice the vegetables ahead of time. Try adding 1/2 tsp crushed red pepper flakes if you like it spicy, or add a fresh, chopped jalepeno with the other ingredients - or use a can of tomatoes & green chilies in place of the plain tomatoes.

Arroz Con Pollo
(Serves 4-6.)

Ingredients:

Arroz con Pollo. (Photo credit: Wikipedia)

6 pieces naturally raised chicken, bones and skin removed
salt and pepper to taste
2 Tbsp cooking oil
1 1/2 cups long grain rice
1 small onion, diced
2 garlic cloves, minced
3 cups water
1 can (14 oz) diced tomatoes, undrained
1 tsp kosher salt
1/4 tsp black pepper
1 cup frozen peas

Directions:

1. Season the chicken pieces with salt and pepper to taste. 
2. Get out a large Dutch oven or other large pot, put over medium-high heat, add oil, and when the oil is hot add the chicken pieces (don't crowd pot) and brown on both sides, removing the chicken as it's finished cooking; continue browning chicken until it's all done, removing all to a plate.
3. Now that the pot is empty, add the rice, onion, and garlic; cook, stirring until rice has browned slightly.
4. Add the water, diced tomatoes, salt, and pepper, stirring to combine. Bring to a boil, turn heat to low.
5. Lay the cooked chicken on top of this mixture, cover the pot, and simmer slowly for 35 to 40 minutes, until the chicken is tender and no pink remains.
6. Add the peas to the pot, around the chicken, and push them into the rice. Cover pot, and remove from heat; let sit for 5 minutes before serving.

Tips for Cooking One-Pot Meals - Dutch Oven vs. Crock Pot

Since man first set fire to a piece of wood, cooking has been evolving in all directions. We sear, fry, grill, smoke, bake, braise, boil, steam, and simmer. Preferred cooking methods have changed often through time. Not surprisingly, we have developed some favorite cooking methods to get the most flavor out of certain foods, as well as to save time and money.

The crock pot, which was very popular in the 1970s, has enjoyed a rediscovery of sorts. The convenience, energy savings, and time savings of the crock pot has attracted a whole new fan.  The 'set it and forget it' group is back! And, with the new and improved crock pot designs, efficiency and ease of use is a big seller.

Dutch ovens. (Photo credit: Wikipedia)

At the same time, the Dutch oven has had a rebirth, as well. Beautifully designed enameled models are becoming more and more popular in today's kitchen. We also have the dedicated cast iron fan who has loved their favorite Dutch oven for decades. With both styles - the traditional 'campfire' style cast iron Dutch oven and the colorful enamel Dutch oven - we have plenty of options to enjoy.

So, how do we decide which method is best for making one pot meals? Let's take a look at a few reasons you might choose one or the other, or both.

Heat

Browning meat before adding it to a dish is usually a good idea. This method adds not only color and flavor, but sears the meat to seal the juices. It also provides those nice 'browned bits' on the bottom of the pot that recipes often call for deglazing with a liquid. This flavor cannot be ignored.

A crock pot is not designed to get hot enough on the bottom to sear protein. You won't get 'browned bits' and you won't be able to create a roux with flour and butter effectively in a crock pot.

You will also not be able to saute onion, celery, or garlic before adding the remaining ingredients in a crock pot. Again, the temperature on the bottom of the crock pot simply will not work well. You can try to turn the crock pot to high and add the ingredients, but the results will not be the same as cooking on a stovetop.

To solve this, you can brown the meat and saute the vegetables in a separate skillet over high heat, then add the ingredients to the crock pot. You could then deglaze the skillet to get up the 'browned bits' and add them to the crock pot. This works, but it does require more steps and more clean up.

The Dutch oven wins this argument. Browning and sauteing, when desired, is best done in the same Dutch oven you are using for your meal preparation, both for flavor and for clean up.

Ease

You can't argue the fact that putting ingredients in the crock pot, setting it and forgetting it, has its advantages. If your home life is chaotic after school and after work, walking into the house and having a crock pot meal all ready to eat is a plus.

Recipes for crock pot meals that take eight, nine, or ten hours are never difficult to find, meaning even if you are away from home for that long, you can still come home to a delicious meal in the crock pot.

Meals can even be prepared the night before, with veggies, meat, and liquid all layered in the crock pot insert and put in the refrigerator. Then, in the morning, just put the insert in, plug it in, and turn the heat to low.

Some crock pots have more sophisticated timers that you can set to turn on when you want and even lower the temperature to keep it warm until you get home.

The crock pot wins this argument. Nothing beats the ease of having everything together and just setting a timer to start when you leave, and be ready when you get home. If you don't do any browning in a separate pan, clean up is easy, too.

Simmering

When you put a Dutch oven on top of a burner on low, you have one disadvantage over a crock pot; the heat source is direct. You will have to check and stir the contents often. If the burner is set low enough to keep the contents from sticking or burning on the bottom, you may not get enough heat to keep the rest of the contents simmering.

The major parts of a crock-pot, namely the heating component, the ceramic pot and a glass lid. (Photo credit: Wikipedia)

It's true that the crock pot is surrounded by heat, allowing the contents to simmer more evenly.  But, not all crock pots have a lot of temperature control, which could mean the contents are simmering too fast even on the low setting.  If your crock pot has only a high and low setting, there isn't much you can do to slow the simmer down if it's already set on low.

Of course, many of the newer, heavier Dutch ovens are made so well that the heat is distributed evenly around the entire bottom and up the sides. And, many crock pots now come with a wide range of temperature settings to help maintain a slow simmer.

There is a lot to consider here. Basically, neither the Dutch oven nor the crock pot is the clear winner in this argument.  The Dutch oven must be watched and adjusted, while the crock pot has a more even simmer, but it could be too fast with no adjustment available. This is strictly a personal preference, and depends on the equipment you have and the meals you are making.

Conclusion

The simple fact is, there are pros and cons to both the Dutch oven and the crock pot. Searing and browning is important for many dishes, so you may want to cook in a Dutch oven to keep everything in one pot. Or, your lifestyle may require meals ready the moment you walk in the door, which would best be served with a crock pot for easiest preparation and clean up.

In my opinion, you need both. If the cost and storage space works, invest in a good Dutch oven and a good crock pot that will meet your family's needs.  Having both pieces of equipment in your kitchen will open up a whole world of perfectly prepared delicious one-pot meals!

And be sure to check back here throughout this month for some simple and tasty one-pot recipes!

   

Recipe: Campfire Stewed Beef And Veggies

Whether you're rustling up some grub before settling in for a long night of campfire ghost stories, or wanting a hot breakfast on a cool fall morning by the campfire, this one hits the spot. Apples add a fall flavor to this traditional cool-weather dish, and making it outdoors over a campfire will add an authentic twist to an old classic.

Campfire Stewed Beef And Veggies
(Feeds 4-6.)

Ingredients:

(Photo credit: Wikipedia)

3 Tbsp flour
2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 lbs beef stew meat
3 Tbsp cooking oil
2 cups fresh apple cider
1/2 cup water
2 Tbsp apple cider vinegar
1 bay leaf
4 medium red potatoes, scrubbed and cut into bite size chunks
3 small onions, rough diced
2 carrots, peeled and cut into bite size chunks
2 celery stalks, washed and cut into bite size chunks
1 tart firm apple, washed, cored, and cut into bite size chunks

Directions:

1. (This part can be prepared before you get to your campsite, and you can also bring all of the vegetables and meat already cut up.) Start by combining the flour, salt, pepper, and thyme in a large ziploc bag. Toss beef into the bag with flour mixture and shake until beef is coated well. 
2. Into a cast iron Dutch oven (or other campfire safe pot) add the cooking oil, heating it over a medium flame.  Add the meat (a little at a time) and brown the pieces, removing as necessary to make room for more.
3. When all the meat is browned, put it all back into the Dutch oven.
4. Add to the Dutch oven the fresh apple cider, water, and vinegar, and bay leaf, cover and bring to a boil.  
5. Move pot to lower flame on campfire, and let soup simmer until meat is tender. This should take anywhere from 15 to 25 minutes depending how low you can get the flame.
6. Add the remaining vegetables and continue cooking over low flame until the vegetables are tender, about another 15 to 25 minutes.
7. Serve hot in big bowls with crusty bread to compliment.

Recipe: Meaty Stewed Cabbage

This is a variation on the theme of corned beef & cabbage - if you don't like corned beef, you can substitute this dish for your Irish festivities this weekend. Cabbage is a traditional winter staple, as it keeps well in cold storage for months, which is partly why it's part of this holiday tradition. The addition of sausage provides more flavor than just beef, and you can make this one a bit spicy if you like. This is a very easy dish so it's great for a busy holiday weekend. Enjoy, and have a fun, safe holiday!

Meaty Stewed Cabbage
(Serves 8-12.)

Ingredients:

1 lb. bulk pork sausage
1 lb. ground beef
1 large onion, chopped
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 Tbsp apple cider vinegar
1 Tbsp chili powder
1 tsp garlic powder
1/8 tsp red pepper flakes
10 to 12 cups shredded cabbage (depending on how much cabbage you want)

Directions:

1. In a large Dutch oven over medium heat, put the sausage and beef, cook (breaking up the meat) until browned slightly.
2. Add the remaining ingredients to pot and allow to come up to a boil, then immediately reduce  heat and simmer, covered with lid vented slightly, for 10 to 15 minutes or until cabbage is tender. 
3. Will serve 8 hungry people or 10 to 12 light eaters.

Recipe: Chunky Quinoa Veggie Stew

Nothing says stew like a cold winter night, and if you're watching your carbs, or avoiding gluten, quinoa can be a great alternative in your comfort-food-seeking menu. This recipe combines a number of healthy vegetables into a hearty and tasty stew packed full of flavor and nutrition. This one can easily work for vegetarians or those looking for a meatless recipe - just substitute vegetable broth for the chicken broth. Enjoy!

Chunky Quinoa Veggie Stew
(Serves 6.)

Ingredients: 
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces

Directions:

1. Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
2. Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes. 
3. Stir in paprika, coriander, cumin, and garlic. 
4. Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
5. Stir in quinoa and continue simmering for an additional eight minutes. 
6. Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes. 
7. Stir in tomatoes and peas and cook for an additional two minutes.
8. Remove from heat, then stir in cilantro and season with salt and pepper as desired. 
9. Garnish bowls of stew with avocado before serving.

Ideas for Fourth of July Cooking Fun

The Fourth of July is America's Independence Day. It is a special day in the minds and hearts of patriotic citizens of this country and there are many ways we celebrate that patriotism. If you are looking for a little something extra to add to your Independence Day menu try some of the ideas below. Remember that the red, white, and blue of the American flag can be excellent color additions to your fabulous fourth menu and make it definitely firework worthy!

Image via WikipediaIt is fairly safe to say that for most of the country the weather on the fourth of July is going to be a little bit on the warm side. For this reason you should prepare your menu accordingly and avoid foods that are going to melt quickly or will not look as appealing in warm weather. You should also take proper precautions for storage, and to keep things from spoiling. Store as much of the food as possible in the refrigerator until it is time to serve.

This may somewhat limit your offerings but opens the door to others. Rather than have chilled pies for dessert, choose cakes that can be stored at room temperature. But there are sure to be a few chilled recipes or dishes that are best served and/or stored chilled. Just be sure to have plenty of cold gel packs or ice on hand and plenty of ice chests and other appropriate containers handy, especially if you are going to be camping or cooking out away from home, to take care of the amount of food you are contributing that needs cold storage.

Image via WikipediaIf you are going to be camping out or enjoying the great outdoors on the fourth consider foods that can be prepared with a Dutch oven. There are many great recipes and these foods can pretty well cook for the prescribed length of time and served immediately if you plan properly. These ovens are quite useful and can prepare everything from cakes and muffins to stews, chili, and roast beef with vegetables. In other words, a Dutch oven opens doors that may not be widely available to the average camper on a cookout.

Foil packet meals are also excellent choices for your Fourth of July cookouts. These leave little mess, little fuss, and more often than not taste great. Dishes such as Hobo Stew and Creek Bank Potatoes are very popular and quite savory for the average cook out. They are also rather simple to prepare with few ingredients. This makes them an excellent choice for cooking on a grill or even in a Dutch oven if you have one at your disposal, which I highly recommend not only for Fourth of July meal preparations but also any time you are cooking in the great outdoors. You might find that you love it so much you don't want to do without it.

Another great tip when cooking away from home on the Fourth of July is to keep things simple. You do not want to lug around stacks of condiments, dishes, bowls, trays, etc. Keep things as simple as possible and try to use dishes that require few ingredients yet still taste great. The more simple things are when preparing your holiday meal, the more you can appreciate the simplicity of being in the great outdoors.

And don't forget the appeal of simple hamburgers, hot dogs, and brats as great Fourth of July meal ideas. These foods are easy to prepare, easy to clean up, and go great with lots of different side dishes. No muss, no fuss! (True, they're not always the healthiest, but it's okay to indulge once in a while - especially for a fun summer holiday!).  The less time you spend on meal preparations, the more time you have available to get around to enjoying your time in our great countryside. I can't think of many better ways to celebrate our independence as a nation than by enjoying it - and the food it produces (shop locally through a farmer's market or CSA, and support your local community at the same time).

Fourth of July Cooking Resources: