Richard DeShantz Shows You How to Make Pot Roast Like a Pro

The owner of Meat & Potatoes shares his delicious techniques with a national TV audience.


 

With winter's chill and the near absence of sunshine a seemingly permanent part of the weather forecast these days, our attentions turn to comfort food. 

Looking for inspiration, we stumbled upon Meat & Potatoes owner Richard DeShantz's video tutorial on pot roast, first broadcast on the Cooking Channel's “Eat the Street” in Sept. of 2014. Watch it here.

As host Chuck Hughes described it, DeShantz prepares a dish “your grandma might recognize, but it's definitely not the way she would have cooked it.”  

Chef DeShantz was kind enough to share his recipe with Pittsburgh Magazine.
 

Pot Roast

Ingredients
5 lbs. Angus blade roast
4 carrots
4 stalks celery
2 onions
4 cups diced tomatoes
4 tablespoons tomato paste
5 sprigs rosemary
5 sprigs thyme
1 bulb garlic
chicken stock, to cover roast
2 cups red wine
1 bunch parsley stems
Salt and pepper

Directions

  • Cut roast into 10 oz. portions
  • Truss in butcher twine
  • Heat large pot up and add blended oil
  • Season pot roast with S&P, sear on all sides
  • Pull out meat from pot and add carrots, celery, onions; cook for 10-15 mins
  • Add tomato paste, diced tomatoes, rosemary, thyme, garlic; cook for 2-3 mins
  • Add meat back into pot.
  • Cover with red wine, chicken stock, parsley stems
  • Cover and cook for 3-3 ½ hours until roast is tender
  • Pull out pot roast
  • Reduce liquid by half and strain, reserve sauce

Serve with mashed potatoes.


 


photo courtesy of sen. john heinz history center

 

#Remembering: “A Date Which Will Live in Infamy”

Wednesday marks 75 years since the Japanese attack on Pearl Harbor. Described a day later by President Franklin Roosevelt as “a date which will live in infamy,” the sneak attack on the U.S. Naval Base in Hawaii claimed 2,403 American lives and led to the United State's entry in World War II.

Beginning at Noon on Wednesday, the Sen. John Heinz History Center will commemorate the event with a special flag folding ceremony.

World War II veterans will join visitors and history center staff to help unfurl and fold a giant 36-foot American flag in the museum’s first floor Great Hall. After the singing of the national anthem, there will be a moment of silence to honor those who served in World War II and all U.S. military conflicts.

The American flag folding ceremony is included with regular museum admission.

Following the ceremony, History Center curators will join a panel of experts at Point Park University’s Center for Media Innovation at 1:30 p.m. to discuss how the local media covered the Pearl Harbor attack and its its aftermath.

Moderated by the Center's director, Andrew Conte, panelists will include Samuel W. Black, director of African American Programs at the History Center; David Schlitt, director of the Rauh Jewish History Program & Archives at the History Center; and Jehnie Reis, Ph.D., assistant professor of history at Point Park University.

Admission to the panel is free.
 

 

Categories: The 412