Welcome to the tasty and surely merry month of May, around our newsy table. Today’s request comes from Charlotte Theodore, and her topic is beef cooked long and slow. She spoke as a guest at a generous table.
“I watched our host prepare a chuck roast for a special occasion. I always thought pot roasts were for simpler menus, but he changed my mind. I have some questions. He seared or browned the boneless roast on every side, not just top and bottom, after salting and peppering generously. Lots of olive oil. Then he placed the roast on a mirepoix of onions, carrots and celery. He added two cups of liquid — sometimes he uses beef stock instead. Then he baked it low and slow, and was a little disappointed that the top of the roast seemed dry. His guests thought it was fabulous, good enough for a fancy meal. “Here are my questions. If cooking low and slow, how important is the searing of every surface? Do you really get more flavor? And how important is cooking it on a bed of vegetables? I would like to try to cook this, but am not sure all these steps are necessary. I would love the opinion of some of you expert cooks.”
(READ MORE: This pot roast gets its richness from canned soups)
And while she was writing, Ms. Theodore added, “I would love a recipe for homemade polenta, to be served in browned squares on top of a tomato-eggplant-zucchini-onion-garlic combination.”