Elder Care Recipes: Classic Pot Roast

Elder Care in Alpharetta, GA

Being a family caregiver is a unique opportunity to spend quality time with your aging loved ones and form meaningful memories you can treasure well into the future. One of the ways you do this is through your nurturing, loving tasks such as preparing nutritious, comforting, and satisfying meals. There are few meals as classic and traditional as pot roast, making it a perfect choice for a meal to prepare and enjoy with your seniors, their elderly health care services provider, your children, and your partner for a meal that bonds you together and nourishes your spirits as much as your bodies.

This meal is fantastic for a large gathering, but can also be frozen into small, individual portions so that your parents and their elderly health care services provider can enjoy them for lunch or dinner later.
What You Will Need

  • One bottle of extra-virgin olive oil
  • One five to six pound boneless beef chuck roast, tied
  • Kosher salt
  • Ground pepper
  • All-purpose flour
  • 4 slices of bacon
  • 1 medium white onion
  • 1 pound of carrots
  • 1 cup of pre-chopped carrots
  • Tomato paste
  • 4 cloves of garlic
  • Brandy or cognac
  • Dry white wine
  • Mushroom or vegetable broth
  • 1 stalk of celery
  • 2 bay leaves
  • 12 black peppercorns
  • 4 whole allspice4 whole cloves
  • 6 springs of parsley
  • 2 tablespoons of pre chopped parsley leaves
  • 4 sprigs thyme
  • 1 large rutabaga
  • 1 ½ pounds fingerling potatoes
  • Dutch oven
  • Stirring spoons
  • Cheesecloth
  • Parchment paper
  • Kitchen twine
  • Slotted spoons
  • Cutting board
  • Skimmer
  • Sharp knife

What to Do

  • Place a rack in the lower third of the oven
  • Chop the 4 slices of bacon with the sharp knife
  • Chop the medium white onion
  • Cut the 1 pound of carrots halved lengthwise
  • Cut the 1 pound of carrots again, this time crosswise
  • Smash the 4 cloves of garlic
  • Quarter the stalk of celery
  • Halve the rutabaga
  • Peel the rutabaga
  • Slice the rutabaga into half moons
  • Halve the fingerling potatoes lengthwise
  • Preheat oven to 325 degrees F.
  • Heat 2 tablespoons of olive oil in the Dutch Oven over medium-high heat
  • Season the meat with a small amount of kosher salt and ground pepper
  • Sprinkle 2 tablespoons of all purpose flour over the meat.
  • Once pot is hot, add the meat and cook about 5 minutes on each side, or until brown.
  • Remove the meat from the pot
  • Add the bacon, onions and chopped carrots to the pot
  • Cook, while stirring, until soft, around 5 minutes
  • Add tomato paste and garlic
  • Cook, while stirring, until the paste starts to sizzle (around 4 minutes)
  • Add 1/3 cup of Cognac or Brandy
  • Stir in Cognac/Brandy, while scraping up any browned bits from the bottom of the pot
  • Add 2 cups of the dry white wine
  • Add 2 cups of Mushroom or Vegetable broth
  • Return the meat to the pot
  • Put the quartered celery, bay leaves, peppercorns, allspice, cloves and herb sprigs on the square of cheesecloth and tie into a pouch with the kitchen twine
  • Add cheesecloth to the pot
  • Bring pot to a simmer
  • Lay a round of parchment paper on the surface of the meat
  • Cover with the lid
  • Transfer the pot to the oven and cook for 1 1/2 hours; turn the roast
  • Add rutabaga, potatoes, halved carrots and 1 teaspoon of salt
  • Cover with parchment and lid and return the pot to the oven
  • Cook until meat is fork tender, around 90 minutes to 2 hours; meat thermometer should be at 185 degrees
  • Using a slotted spoon, transfer vegetables to a plate and roast to a cutting board
  • Remove herb pouch
  • Skim fat from the cooking liquid
  • Simmer liquid over medium heat for about 25 minutes or until reduced by half
  • Season with salt and pepper

If you or an aging loved one are considering elder care in Alpharetta, GA, contact the caring staff at Trumark Home Care. Call today (678) 820-6407.