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Video: Simple supper: Delicious pot roast, biscuits

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    >> this morning in today's kitchen, easy as 1-2-3. simple sunday supper. most families go in different directions all week. nice to get everybody around the table for a hearty meal. wes johnson , chef and owner of salt restaurant in st. louis is here. good to see you.

    >> good to see you, al.

    >> nothing says sunday dinner like a nice pot roast .

    >> definitely not. this is one of my favorite dishes and something i grew up with. one of those things that reminds you of childhood. it's a comfort food .

    >> and simple.

    >> perfect for sunday. we started with a chuck roast. we're going to season it liberally with salt and black pepper .

    >> both sides?

    >> all ways.

    >> it's an economical cut of meat.

    >> definitely.

    >> you have a pan nice and hot there. oh, you're good at this.

    >> you have the pepper already ground. nice.

    >> we want it nice and spicy.

    >> for a nice crust on it.

    >> uh-huh. we go with a hot oil in a pan here and we'll sear and brown both sides.

    >> how much?

    >> four, five minutes per side. get a nice brown crust. you're trying to develop the flavor.

    >> right.

    >> the nice dark color, that will translate into a lot more flavor in the end product.

    >> once it's brown you put it in the roasting pan and move on?

    >> uh-huh. what we have done here is we have diced carrots and onions. we saute them lightly. you don't have to cook them much.

    >> you want a nice bright color.

    >> and you bring out the aromatics of it. add the bay leaf and thyme. you can leave them whole because they won't wind up on the plate. then garlic. deglaze with worcestershire and red wine to give it depth.

    >> right.

    >> all we have to do is just add them to the pot over the pot roast .

    >> right.

    >> this is now going in the oven?

    >> uh-huh. we cover it with foil and cook it for three and a half, four hours.

    >> okay.

    >> depending on how good your oven is and how big your roast is.

    >> now we'll make buttermilk biscuits.

    >> uh-huh. definitely. nothing more southern and more home style than buttermilk biscuits. we have baking powder , baking soda , salt and sugar in here. we fold in the butter.

    >> what did you do to it?

    >> we shredded it with a cheese grater and then froze it so it will incorporate easier. so you get little bits in there already.

    >> what a great idea.

    >> we mix it in and we'll add -- do you want to try it? that's even better. add the egg first. go ahead and fold in the buttermilk. i'm going to get messy here.

    >> better you than me. that's why you're the chef. once you get it together, you will roll it out?

    >> uh-huh.

    >> how thick do you want the dough to be?

    >> i do an inch, inch and a half. thank you for flipping that. then we'll roll this out real quick.

    >> it takes you that long to clean your hands off. let's see what we have as far as our almost finished product. that's why he's the chef.

    >> so we have a finished pot roast here. if you will take one of the biscuits and break it in half. there you go. perfect timing.

    >> lenny and squiggy are here.

    >> slice it up? look how easy.

    >> you get a couple of slices. couple of these on there.

    >> yum.

    >> then we hit it with a little bit of the glaze which is the carrots, onions and everything reduced.

    >> it's gold, jerry! gold! chef johnson, thank you so much.

    >> thank you.

    >> coming up, hoda and kathie lee check out beauty products that will change your life,

TODAY recipes
updated 2/28/2012 1:46:58 PM ET 2012-02-28T18:46:58

Chef Wes Johnson is passionate about preparing locally raised and grown ingredients. He says the best meals have traveled the least from farm to table — and so his restaurant, Salt in St. Louis, Mo., showcases quality farm products from Missouri and Illinois.

Here are Johnson's recipes for black pepper pot roast and buttermilk biscuits.

Recipe: Black pepper pot roast (on this page) Recipe: Buttermilk biscuits (on this page)

© 2013 NBCNews

Recipe: Black pepper pot roast

Ingredients
  • 1 (3 to 4-pound) boneless chuck roast
  • 1 1/2 tablespoon black pepper, ground
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 onion, large dice
  • 2 large carrots, large dice
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1/4 cup red wine
  • 2 tablespoons Worcestershire sauce
Preparation

Preheat oven to 350 degrees F.

Season both sides of the roast with salt and pepper.

Heat olive oil in a large skillet and sear the roast on both sides.

Place the meat in a roasting pan.

Add onions, carrots and garlic to skillet for and sauté for 2 minutes.

Add to roasting pan with meat, bay leaves, thyme, wine and Worcestershire.

Cover roast with foil and bake for 3 to 3 1/2 hours until tender.

Serve with buttermilk biscuits.

Recipe: Buttermilk biscuits

Ingredients
  • 4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon soda
  • 1 teaspoon kosher salt
  • 1/2 pound butter, frozen and grated
  • 1 egg
  • 1 1/4 cups buttermilk
Preparation

Preheat oven to 350 degrees F.

In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt.

Mix in butter by hand until a cornmeal texture is achieved.

Fold in egg and buttermilk until just incorporated.

Roll out the dough to about 1 1/2 inches thick and cut out biscuits.

Bake on a buttered sheet pan for 8-10 minutes.

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