The Unexpected Pantry Staple That Brings Deep Flavor To Pot Roast

Pot roast is a classic comfort food with a luxurious nature. Whether you're cooking beef, pork, or even lamb roast, it's always an exciting proposition to add flavors. One way to accomplish this is by swapping the traditional potato and carrot accompaniments with something new. Luckily, there are many options for flavorful ingredients to cook with your pot roast.

In addition to using our tips for cooking pot roast, treat yourself to a little twist by using dried fruits. Making pot roast with dried fruits will infuse your roast with brightness and sweetness that complement the savory notes, adding a nice contrast. Choose from what you may already have in your pantry, such as raisins and prunes, or go the extra mile and toss in dried apricots, dates, figs, or other fruit mix. If you're making a pork roast, some fruits to consider are dried peaches, apricots, or apples. You can choose the best fruits to go along with beef by the season, including dried varieties such as peaches and mangos in spring and summer, or apples and cranberries in the fall and winter. Consider adding dried dates, figs, prunes, and pomegranates to lamb roasts. Tailor your blend of herbs and spices to embellish the fruit flavors by including allspice, cloves, or other flavorings alongside brown sugar to add depth and help sweeten your roast. In addition to adding dried fruit, consider more ways to add flavor to your pot roast with minimal effort, such as adding a splash of balsamic vinegar.

There's a subtle difference between varieties of dried fruit to consider, such as freeze-dried fruit versus dehydrated fruit. The process to make them is unique, with freeze-dried fruit becoming crispy and harder, and dehydrated fruit becoming more chewy and dense, with a touch of remaining moisture. Raisins and prunes are examples of dehydrated fruits, and this type is very useful in recipes, perfect for adding to a pot roast.

The cooking technique will vary by the type of cooker you are using, but it is very similar to preparing a roast the traditional way. To prepare your pot roast using a Dutch oven, you would begin by searing your cut of meat on medium-high heat to seal in the flavor, then add onion, your choice of spices, sugar, and your cooking liquid. For a sweet note, you might use apple cider, or include broth or red wine. Then, reduce the heat and simmer the roast until fork-tender, about three or four hours; then add the dried fruit, heating it until the fruit has softened. In a slow cooker, you would add the dried fruit and onion first, then the liquid. Place the roast on top of these ingredients and add your choice of seasonings, cooking on low for about eight hours or until tender.

The new flavors you can achieve by incorporating dried fruit and a unique spice blend to your pot roast will create a touch of complexity in your roast's flavor profile, taking advantage of the unique attraction of sweet and savory combinations.