Directions: |
Directions:Heat a large dutch oven (preferrably cast iron) on medium-
high, add oil until just smoking.
Season beef on all sides with salt and pepper. Sear beef in
heated pan until brown and carmelized on all sides. Turn heat
down to medium if needed to avoid any burning. Once
browned, add onion and saute for 5 minutes until slightly
softened.
Deglaze the pan with vinegar and reduce heat to medium-low.
Add beef broth to cover half way up the side of beef. Bring to
a boil and then reduce heat to a simmer. Cover and cook for
2-3 hours either on top of the stove or in a 275 degree oven.
Turn beef every 30-45 min to ensure even cooking. Add liquid
(beef broth or water) as needed to maintain braising level.
Once beef has reached a semi-tender state (some firmness
when pierced with a knife) add carrots to the pan. Cook
approximately 30 min or until tender.
Once beef has reached a tender state (little resistance when
pierced with a knife) add shallots and continue cooking until
shallots are tender yet not falling apart.
Gravy: Remove beef from pot and place on a warm dish -
cover with foil. With a slotted spoon, remove shallots and
carrots to a serving dish. Cover to keep warm. Mix 3 T of
flour with 3-4 T water until blended (no lumps). Bring pot roast
broth to a low boil, scraping any carmelized juices from the
bottom and sides of the pot. Slowly add the flour and water
mixture, whisking constantly until gravy thickens to a
consistency you prefer. Caution: do not add too much flour
mixture before bringing the gravy to a boil, as the thickening
happens at boiling temp.
Slice pot roast in thick slices, place on a serving platter with
shallots and carrots surrounding as a garnish. Drissle some
gravy on top and serve hot. |
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