I’m not sure which cut of beef was used, but it was amazingly tender and moist. I was expecting a dried-out sawdust-like overcooked chunk of eye of round beef. This was the opposite. As you can tell from the picture, the beef was almost falling apart tender. My mouth is watering now…
Using some of the pot roast nectar, we made the best gravy ever. This was one of those times where I wished we had a recipe. The gravy was full of beefiness and it was fragrant from the carrots, onions and bay leaves.
To go with the pot roast, some loafs of frozen bread (bought at Costco) were turned into garlic bread.
Two cans of beans were also warmed up, along with some buttered sugar snap peas.
One of my uncles liked it so much that he asked for the recipe. Dad was glowing that night, as he was lavished with compliments from the family.
Seriously though, the braising liquid could’ve been jarred and sold. But it’s so tough to exactly recreate something in the kitchen when you don’t/rarely cook with a recipe, which our family is guilty of.
I forgot to mention that someone brought over some roast duck from Chinatown (not pictured). We had made rice for those who don’t like Canadian food.
There was also some leftover Korean-inspired soup made from kimchi, nappa cabbage, mushrooms, gochujang, soy sauce, sesame oil and eggs.
The next morning, I found some leftover pot roast in the fridge. I had one thing in mind for lunch: a hot pot roast sandwich with a side of beans.
I scooped some of the braising liquid into a smaller pot and mixed in a slurry of flour and water. Over medium-high heat, the braising liquid slowly thickened into gravy. Some pieces of pot roast was tossed into the gravy to heat through.
While the gravy was heating up on the stove, I warmed up some leftover beans and toasted some toast.
I slathered the luxurious pot roast gravy between the slices of toast. There was a bit leftover gravy so it joined the party on the plate.
Lunch couldn’t taste any better.