Around the World Pot Roast of Your Choice
Posted by: Bev Tue, 1 Feb 2005, at 11:21 a.m.
 

Now you can make any around-the-world pot roast you like. Here's how it works: Start with a basic pot roast recipe, then choose a country and chart a flavor course for a delicious dinner entree with a foreign accent. The roast should be at room temperature before it is cooked. Using a sharp knife, cut off as much of the fat as possible. If necessary, tie the roast with kitchen string to form a compact mass. Just before cooking, quickly rinse the meat under cold running water and pat dry with paper towels.

2 tablespoons vegetable oil
1 (3 to 4 pound) boneless beef chuck roast, trimmed of surface fat and tied
Flavoring Vegetables (See Below)
Liquids (See Below)
Seasoning (See Below)
serves 8

Preparation time: 15 minutes
Cooking time: 3 hours 10 minutes plus 10 minutes to stand

1. Heat the oven to 325ºF.

2. In a 4- to 5-quart Dutch oven, heat the oil over medium heat. Pat the meat dry with paper towels. Add the meat to the hot oil along with flavoring vegetables. Brown the
meat on all sides. Stir vegetables occasionally.

3. Add the liquids and seasonings. Cover and bake for 2-1/2 to 3 hours, or until the meat is fork-tender.

4. Transfer the meat to a cutting board. Cover loosely with foil and let stand for 10 to 15 minutes.

5. Discard any bay leaves and/or citrus peel and skim the fat from the sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water (unless otherwise noted on chart).

6. Slice the meat across the grain and serve with the sauce.

*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves

Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth

Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves

Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth

West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper

Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod

Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes.

Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth

Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves

Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour.

Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves

Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate.

Chinese
Vegetables: White part only of 4 medium-size green onions. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice. Seasonings: Peel of 1 orange (removed with vegetable peeler). 1/2 tsp Szechuan peppercorns (optional)

Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.
Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.
Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water.