ORIGINAL ENTREES: POT ROAST Friday, June 24, 2011
Anyone who’s ever had a grandma knows a couple of things about Sunday dinners. One: depending upon where you’re from, dinner might actually be supper because dinner’s what you eat at lunch. Two, bread at Sunday dinner (suppers) could broken as early as 2pm. And three: if she wasn’t frying you up some chicken, she was invariably pot-roasting you a nice piece of beef that she probably started hours before you even woke up.
At The Original, we’re pretty certain that we’ve come up with a rather superlative Pot Roast that’s not only inspired by your granny’s; it possibly even rivals it.
We start by slow-roasting for six hours six ounces of Cascade Natural Beef short ribs in red wine, tomato paste and veal stock with onions, celery and carrots, and seasoned with coriander, thyme, bay leaf and parsley stems.
Then we serve it to you with heirloom carrots, baby root vegetables and mashed potatoes before drizzling it with our specialty braising jus made with leaks, fennel and saffron.
Try it and leave your knife on the table. Just stick a fork in it and watch as the beef tenderly melts around its tines.