Super Bowl Bites: How to feed the loud crowd with food so good they might miss a play
The gang here at EuroCAST loves big get-togethers. We’re a cookware company that loves to eat.
And some of us here actually has been tracking who’s in the Super Bowl.
My goal on days like this is simple. I make every game-time bite so delicious, you won’t care what’s happening on the TV.
If your side fumbles the play, so what. You’ve got this pot roast in your mouth.
Pot Roast: The center of the best Bowl BUFFET
This is a pretty straightforward recipe, even considering how ridiculously delicious it is.
Give it time … plan to start about five hours before game time (or the day before). During cooking, you’ll have plenty of time to hang out, organize people, throw a ball in the back yard, or whatever specific genius things you love to do when you’ve got vast stretches of Sunday time on your hands. You’ll be delirious just smelling this pot roast get all pot roast-y in your oven.
4 pound “Pot Roast”, or chuck roast
Salt and pepper
4 T. olive oil
1 stick unsalted butter
6 shallots peeled and quartered
4 carrots, peeled and cut into large chunks
2 russet potatoes cut lengthwise into quarters
3 whole heads garlic with the tops sliced to show their little garlic faces
Bundle of fresh thyme (6-7 sprigs)
1 bay leaf
1-1/2 cups dry wine
1 large can whole tomatoes in juice (unsalted if available)
Some notes on the ingredients are in order:
My butcher ties his pot roast up … because he’s into that. If you look at my photo below, you’ll detect where the string was placed around the perimeter. It keeps the roast together and helps you cook it evenly.
If you’re not doing booze, deploy some apple cider vinegar — I LOVE the twangy tang and acid of a good quality fermentation — but, you do you.
Smoosh the tomatoes up or break up with the back of a spoon and put through a strainer.
One last thought. This should feed four to six people. But if they’re big people, and hungry, and have brought friends … double the recipe. It’s no harder to make (just a bit more time searing the meat). And it sure is easy to eat.
First, remove the roast from its wrapping and salt thoroughly. This salt actually keeps the meat moist during cooking.
Let the roast come to room temperature before moving on to the next step.
Now, in your largest EuroCAST Dutch oven on high:
Put about half or a little more of olive oil in the Dutch oven and brown the sear on all sides. You want a really good hard sear. This could take 30 minutes or so.
Remove the meat and add in all the shallots. Use remaining olive oil here as needed.
Add in the garlic heads cut-side down and brown until just caramelized.
Add the roast back in.
Add the tomatoes.
Add the wine (or apple cider vinegar).
Add thyme and bay leaf.
Bring to a boil and then reduce heat to a low simmer. This is important: If you cook it too long, too high, the meat will dry out and toughen.
Cook on top of the stove, partially covered by your EuroCAST glass lid for 2 hours.
Taste for seasoning.
Remove lid and add in the carrots and potatoes.
Tent gently with foil and place in a 325F oven for 2 hours, or until the meat is gently falling apart.
Remove from oven and allow to cool slightly before serving.
Remove the string … if your butcher was into that.
Make your life easy. This pot roast can sit on a hot pad on the table with plates, forks, and napkins. Let the sports fans dip in as they want. Whatever else you might serve can also go on the table … but you can bet this will be the real MVP of the Super Bowl.