TODAY | November 30, 2012
>>> this morning in "today's kitchen," what's for you dinner? one-pot pot roast . food network 's ann burrel is here and it's not your momma's pot roast . how so?
>> good morning. just the updated version. my mom would hate this it's not my momma's pot roast because she's a really good cook. but it's everything we know about pot roast plus, plus, plus. vegetables and star items, star anise and things that make it warm and comforting around the holidays.
>> chuck roast, this wrapped with the twine or the rope.
>> we do it because it's big meat and we like big meat. what we like about this one also it's a bang for your buck kind of meat. it's not super expenseive.
>> value, for sure.
>> and you cook it down so much that it's going to pull apart and be really flavorful.
>> a tough cut of meat so we need to give it like the low and slow in liquid, kind of like the meat jacuzzi.
>> you're starting with the flavorings here. in the pot you had celery and onions going.
>> standard flavor bases, onions, celery, garlic.
>> an it smokes. if you're doing this at home, also open your windows.
>> this is also when you get people to be like, you know, smelling around in your house being like someone is doing really good things and i'm going to stick around for dinner, so this gits gets you a lot of kudos. kind of a bit to get it started and once you get it started. toss it in the onion.
>> lots of flavor layers. you added was that wine?
>> a little vinegar.
>> this gives it a really bright flavor. this is what i'm saying, not your standard pot roast , and it's got a lot of really beautiful interesting flavors. we get this going, all brown food because brown food tastes good, lovely rich flares.
>> good comfort food , too.
>> and we move back here. you left that in the pot to cook down.
>> cook it down for a couple of hours and we're putting in other secret weapon , butternut squash and jerusalem artichokes and dried figs.
>> never seen that.
>> can you find that anywhere?
>> these are sort of -- you can find these in the specialty grocery store, crunchy, have a little flavor of artichoky, but --
>> dried fig, love that idea. makes it very fall.
>> and we get this all going and this is a way to get people to eat veg that wouldn't normally.
>> always thinking.
>> there you go.
>> and you let that go in the oven a little bit longer.
>> another half hour or so and it plates all together like this. slice it and serve the veg and the meat together.
>> so beautiful.
>> can i make you a little plate.
>> would love a little plate. al roker would love a little plate, willie geist . where is everybody? i think they should come in here.
>> we'll bring them on in.
>> what's great about pot roast , can you reuse this meat, makes great leftovers.
>> once you have this fabulous plateful, which i will.
>> you can find the recipe on food network ,.com, and it is about like holidays, about family and about bringing everything together in one pot.
>> well, you keep making the pot roast like this you'll bring everybody together and the neighbors and then some. thank