TODAY | October 25, 2012
>> pot roast is about as comforting as you can get.
>> well, absolutely. growing up in my house, al, mom had beef pot roast every other sunday growing up, and it was the only day of the week she let me get into the kitchen when i was very young and help her out because she was getting ready for church. she'd have me sear off the pot roast . what we've already done is floured and seasoned this.
>> why do you flour it?
>> creates that crust that holds your seasoning, so you get the nice outer crust which will add to the flavor . and we've left a lot of flavor in here. all that on the bottom. we're going to add t that beautiful white onions , fresh garlic that we've smashed, and a little tomato paste. and what's nice about this, we'll hit this with a little salt, pardon my reach.
>> want pepper?
>> yeah, a little pepper and then really let these caramelize and cook down because the onions are going to absorb so much of the flavor of the beef and then transfer some of their flavor back to the roast, which is really, really nice. and get this on a nice hot pot and this will go in the oven in a little while. but what really is exciting about this recipe, it's so easy. all the recipes in the book are accessible, recipes and ingredients we understand, and really dishes that you remember, kind of the dishes that take you home again after sunday dinner.
>> you bet.
>> what we're going to do, we've caramelized onions .
>> before we transfer the roast back in here and put it in the oven, we're going to deglaze this pot with red wine . and actually, if we had more time, we would let this reduce down by about half.
>> what this is doing is releasing those bits of flavor you were talking about on the bottom of the pot really giving us that wonderful flavor and adding so much back to what we're doing. now, what we're going to do is then grab our roast here and about a 4 our 5-pounder, it's a big job. we're going to add beef stock to this.
>> some people say chicken stock , but you go with beef.
>> i do. i figure if you're going to go beef pot roast , go beef all the way.
>> that's right.
>> and beautiful fresh herbs.
>> nobody's ever said that's just too beefy.
>> nobody ever said that about pot roast . and what you're going to do now is cover this and get this into the oven. we're going to roast this or braise it for about 2 1/2 hours.
>> do y check it to make se the liquids --
>> yeah, you can add more beef broth , add water if you like that. and then after about 2 1/2 hours in the oven, we're going to add fresh, wonderful root vegetables . we're going to do some carrots and potatoes.
>> turnips if you want.
>> people always make the mistak shouldn't you let the meat rest?
>> you should. because just like a casserole needs to reabsorb juices, meat does the same thing. needs to rest for about 10 to 15 minutes and allows it to reabsorb the juices.
>> then you get that nice, beautiful slice of pot roast along with some gat roasted vegetables, and it doesn't get better until you use some of this beef gravy.
>> that straight from the pot?
>> absolutely. sure, absolutely.
>> and nice, you've got a nice spinach salad .
>> mom always taught me to cook with layers of flavor , there's bacon in there. and how about chocolate peanut butter pie ?
>> oh, my goodness.
>> david venable, you are the best. thank you so much, sir.
>> a pleasure being here. good to meet you both.
>>> coming up next, kathie lee and hoda, but first, your local news and weather.
>> and pot roast .
>> wow, that is rich. .