Learn How To Properly Cook A Roast

Q: When cooking pot roast uncovered in the oven, when do you put the vegetables in the roasting pan? 
– Kathy G.,
Kingsport, Tenn.

A: First of all, I recommend cooking pot roast to be covered in the oven to help keep the juices in and help make the roast as tender as possible.
The vegetables only take about 30 to 60 minutes to cook, so it depends on the size of your roast. If you notice that they are getting too brown, you can cover them with foil or remove them from the pan and set aside until you are ready to serve your dinner.

Q: How do I know if ginger is fresh or not? 
– Sam S.,
Bristol, Va.

A: Whether you’re trying to spice up your palate or your medicine cabinet, be choosy when purchasing fresh ginger.
The gingerroot you select should be firm and blemish-free.  The perfect ginger should thump when it’s hit on a wooden cutting board. 
As far as storing the ginger, a consensus of my chef friends has yet to be reached, but I believe it should be stored in a cool, dark place. Also, buy it as you need it – that way it will be fresh all the time.

POT ROAST
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onions, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat.
Brown the meat on all sides, taking the time to get a nice crust on the outside.
Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper, and drizzle with the remaining tablespoon of oil.
Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

HERBS
People have noticed how wonderfully the rosemary is growing at the college, so I though I would talk about rosemary this week. 
First of all, what is rosemary and how is it used? Rosemary is native to the Mediterranean area (where it grows wild), but is now cultivated throughout Europe and the United States.
Early on, this mint-family member was used to cure ailments of the nervous system. Rosemary’s silver-green, needle-shaped leaves are highly aromatic, and their flavor hints of both lemon and pine.
This herb is available in whole-leaf form (fresh and dried) as well as powdered. Rosemary essence is used both to flavor food and to scent cosmetics.
Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings.

EDITOR’S NOTE: Stirred by a culinary question? “Ask the Chef” by e-mail , visit http://www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.