Thursday, February 20, 2014

Beef Mechado Roast

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One thing I love about food is that there is usually a good handful of dishes that can be found on multiple cuisines. Take for example a pot roast. Growing up, I had pot roast that incorporated tomato sauce and soy sauce. It wasn't until I got older that I soon realized there was a difference between the classic American pot roast and the Filipino pot roast my mom made. Her Beef Mechado Roast is a delicious twist to the American version where a beef roast slowly simmers in a sweet tomato sauce with a touch of soy sauce and then served sliced with potatoes and rice. If you want a taste of Filipino comfort food, read on!...
This is a dish my mom makes during the winter because it's so comforting. You can't really go wrong with slow cooked beef and potatoes! Sometimes she'll use cubed beef and add sliced bell peppers and carrots, making it more of a stew. Other times she'll make it as a roast as reflected below. Regardless, the beauty of the dish is the sauce and how it develops a great umami with the balanced sweetness from the tomato sauce and ketchup, along with the saltiness of the soy sauce mixed with the natural juices of slow cooked beef.

Beef Mechado Roast
recipe from my mom

2 tablespoons oil
8 cloves garlic, minced
1 large onion,chopped
3 pounds boneless chuck roast, whole
1 tablespoon garlic powder
salt and pepper to taste
1/2 cup tomato sauce
1 cup ketchup
1/4 cup soy sauce or GF tamari
1 bay leaf
4 medium potatoes, peeled and quartered


In a dutch oven set over medium high heat, heat oil. When hot, and garlic and onion, sautéeing until softened.

Season roast with garlic powder, salt and pepper. Place seasoned roast in pot and lightly brown all sides.

Once browned, add the tomato sauce, ketchup, soy sauce/tamari, bay leaf and potatoes to the pot, stirring to combine. Reduce heat to medium low, cover and cook for 2 hours until roast is tender and has an internal temperature of 160 degrees.

Remove roast from pot and set aside, covered with foil. Remove the bay leaf and discard.

In the pot now with just the sauce and potatoes, increase the heat and allow sauce to thicken slightly.

To serve, slice roast and place on serving platter. Top with sauce and potatoes and serve with steamed hot rice.

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