Sunday, August 7, 2011

Pot Roast Hoagies

I spent my childhood consuming a lot of gravy. Specifically, hunks of meat with lots of gravy and either mashed potatoes or egg noodles. I think that's what you get when you're Scandinavian and live in the upper midwest. Most of my friends with similar upbringings share my love for gravy. Maybe you don't even have to be Scandinavian. Maybe you just have to have grown up in the upper midwest. Or maybe you just have to have grown up in the United States in the 1980s. Who knows. This staple of my childhood has stayed with me into adulthood, though I now prefer my gravy-drenched hunks of meat in sandwich form. Pot roast in brown gravy on a hoagie bun? Yes, please.

This is another pre-move clean-out-the-pantry dish. The recipe I based it off of called for brisket, but the stores around here only stock that sporadically, and the only briskets I could find were organic, free range, grass fed, Kosher briskets for somewhere around $20-30/lb. So, I used a regular rump roast instead. I'm sure it would be great with brisket, but considering I'm not Jewish and made this recipe to get rid of some pantry items, spending the money on the hippie Kosher brisket wasn't worth it to me. 

I loved this sandwich. My husband thought it was decent. But he's not a big pot roast fan so take his opinion with a grain of salt.

Please excuse the bad picture

Pot Roast Hoagies
Recipe adapted from Food Network
Prep Time - 15 min
Cook Time - 8 hrs on low, 4 hrs on high
Serves 4-6

1 2-3 lb roast
salt & pepper
3 carrots, chopped
2 stalks celery, chopped
1 onion, sliced
3 cloves garlic, smashed
1 bay leaf
1 packet slow-cooker pot roast seasoning
2 cups beef stock
2 cups red wine (I used a Pinot Noir)
2 TBSP tomato paste
1 cup cold water
1 packet low-sodium brown gravy mix
Hoagie buns

Put the carrots, celery, onion, and garlic in the bottom of your slow cooker. Turn the slow cooker on and put the lid on to let it get a bit warm before you add the meat. 

Heat a pan on the stove to medium-high heat and put a bit of olive oil in the bottom. Season the meat liberally with salt & pepper on all sides. Add to the pan and sear for a couple minutes per side. Put it in the slow cooker. 

In a large bowl, whisk together the beef stock, wine, tomato paste, and pot roast seasoning. Pour the mixture into your crock pot. Add a bay leaf. 

Cook on low for 8-10 hrs.

Once the roast is done, take it out of the crockpot and let it sit for a few minutes while you make the gravy.

Pour the liquid through a strainer and add to a large pan or a pot on your stove. Turn the meat to medium. 

In a small bowl, whisk together the gravy mix with cold water. Whisk this into your sauce on the stove. Let heat for a few minutes, until gravy thickens. Season with salt & pepper, to taste. 

Cut the meat and put it on hoagie buns and slather with gravy. 


Joanne said...

I'm not gonna lie...I love gravy. So I'm thinking it's an 80s' thing. Or a US thing. Or just a gravy-is-delicious thing.

dm said...

I pretty much only like gravy on potatoes, but I LOVE it on potatoes.

The Food Hunter said...

I love that you call it a Hoagie!