Dear Chef Kathleen,
 
My husband loves meat, but his spare tire has a spare tire, if you know what I mean. How can I make easy meat suppers a little healthier without him knowing? He loves his mother's pot roast, but I haven't any idea how to make it, and I'm sure it's loaded with fat.

Ruth


Dear Ruth,

Step 1: Easy Pot Roast
Preheat oven to 325 degrees. Season a 2 1/2- to 3-pound chuck roast with coarse grained salt and cracked black pepper. Place in a heavy-bottomed pot with oven-proof handle that will hold all your ingredients. Turn heat to medium and brown until a nice crust forms on the bottom, about 10-12 minutes. The meat is likely to stick to the pan but that's OK.

When nicely browned, use a metal spatula to loosen the meat from pan bottom and turn. Cook bottom side until a nice crust forms, about 10-12 minutes more.

In a 2-cup liquid measuring cup, whisk together 1/2 cup red wine, 1 cup low-sodium chicken or beef stock and 2 tablespoons tomato paste. Add to pot with meat. Add 1/4 ounce crumbled dried porcini mushrooms; 2 carrots, peeled and cut into large chunks; 2 stalks celery, cut into large chunks; 1 medium onion, about 8 ounces, cut into large chunks; 2-3 cloves garlic, peeled and cut in half; and 1 bay leaf. Make sure the mushrooms are completely submerged. Bring to a boil. Place lid on pot or cover tightly with foil and cook in oven for four hours or until meat is fork tender and falling apart.

Step 2: Divide roast into 3 portions
Cut meat into 3 portions. Place two of the portions onto large plate to cool. Divide two-thirds of sauce in equal parts and pour into two separate containers to use later for soup and pasta sauce. When meat is cool, shred into bite-size pieces, discard any fat and bones. Divide evenly into the two containers with sauce. Set aside in refrigerator.

Step 3: Dine on Easy Pot Roast Supper
Your pot now contains the remaining one-third of meat, sauce and vegetables. If necessary, add more stock or water Bring to a boil. Turn off heat. Divide among serving dishes. Serve immediately. Serves 4 to 6.

Step 4: Make Meat and Mushroom Barley Soup
Place 1/3 of pot roast meat and sauce and 7 cups low-sodium chicken, beef, vegetable stock or water into a large 7- or 8-quart soup pot over medium-high heat, cover and bring to boil. Add 1 cup pearl barley, 1 pound sliced mushrooms and 1 large carrot cut into medium dice. Cover and bring back to a boil. Immediately reduce to a simmer. Cook covered 30-35 minutes or until barley is tender. Serve immediately. Serves 6 to 8.

Step 5: Make Pasta with Meat and Tomato Sauce
Cook 3/4 pound of pasta, such as penne, in boiling water according to package directions. Drain and return to pot. While pasta is cooking, heat 1/3 of meat and 1/3 of sauce, 1 (20 ounce) can tomatoes and 1/4 cup tomato paste in a 2-quart sauce pan over medium heat. Bring to a boil. Immediately reduce to a simmer and cook until flavors have come together, 12-15 minutes. Combine sauce and noodles, toss to coat evenly. Divide pasta and sauce among serving bowls. Serve immediately. Serves 6.

Bonus recipe
Leftover shredded pot roast meat tossed with your favorite BBQ sauce is the quickest way I know to get BBQ beef sandwich filling made in a hurry.

kd@chefkathleen.com