PotRoast
Even though it’s winter, not every cruiser’s in a warm climate. If you’re someplace chilly, try this pot roast recipe from reader Bill Seifert. He makes it on the first night out on his yearly October trip from Rhode Island to the Caribbean. (To save on propane under way, Bill partially cooks the meat at home.)
Seifert’s Pot Roast
1 2- to 3-inch thick well-marbled chuck roast
2 cans beef broth
3 cups red wine
¼ cup chopped garlic
¼ cup sugar
¼ cup molasses
4 1/2 tablespoons Herbs de Provence or thyme
6 peeled onions
12 red potatoes
1 pound carrots
1 bunch parsnips, quartered lengthwise with woody center removed
Grill meat on high and brown each side for about 10 minutes. Place beef broth, red wine, garlic, sugar, molasses, and herbs in roasting pan on stovetop with burner on high heat. Bring to a boil for one or two minutes until sugar dissolves. Add browned meat. Add potatoes, carrots, parsnips, and onions. Liquid in pot should be about halfway up the sides of the meat. If there’s not enough liquid, add more beef broth and wine. Cover pan with a tight-fitting lid or wrap tightly with aluminum foil. Bake in oven at 325 degrees for at least 4 hours. When done, meat should fall apart with a fork.
Bill Seifert is an experienced cruiser and galley chef. He’s the author (with Daniel Spurr) of “Offshore Sailing: 200 Essential Passagemaking Tips.”
