Continuing with Craig's "Forest Gump years," we turn to his time working in the White House as a speechwriter for president Ford. What was the man like, how did he struggle with speeches, and how did Craig land the gig?? Plus, a brief history of his favorite food (Pot Roast) and we get our first NEGATIVE REVIEWWWWWW!
Want to cook up a Pot Roast to eat along with us? Try this one from Delishably!
Original Yankee Pot Roast
Ingredients
1 (3-pound) beef chuck roast
Salt and freshly ground black pepper, to taste
4 tablespoons vegetable oil, divided
1 large yellow onion, diced
2 teaspoons dried thyme
2 to 2 1/2 cups beef stock, divided
3 large carrots, peeled and cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 cups chopped white onions
1 bay leaf, whole
Instructions
Preheat your oven to 275° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper.
Set a large Dutch oven over medium-high heat, and add 2 tablespoons of vegetable oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium and add the remaining vegetable oil. Add the onion and thyme and cook, stirring often, until the onions are translucent, about 6 minutes.
Increase the heat to medium-high. Deglaze the pot by adding 1/2 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast). Bring to a simmer.
Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 3 1/2 to 4 hours. Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.
Remove the pot from the oven and arrange the vegetables and bay leaf around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.
To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and arrange the beef and vegetables on a platter. Spoon the sauce over the beef and vegetables and serve with mashed potatoes or buttered egg noodles.
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