All American Sunday Pot Roast Recipe
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Category: |
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Ingredients: |
Ingredients: About a 4 pound piece of chuck beef very liberally seasoned all over with salt and pepper
1 large onion quartered, 1 large carrot quartered, 2 ribs of celery quartered
4 cloves of garlic peeled and lightly smashed
2 bay leaves and a few sprigs of thyme
Parsley for garnish
2 cups of full bodied red wine, such as cabernet
2 cups of beef broth
Water if needed
1 can of tomato paste
To finish the dish: 1 pound of pearl onions, 1 pound of baby carrots, and 1 pound of quartered Yukon gold potatoes (optional; Lauren likes this with mashed potatoes)
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Directions: |
Directions:Add a couple tablespoons of canola oil into a large Dutch oven over very high heat until pot is very hot. Carefully add the pot roast to the Dutch oven and brown on all sides. About 15 minutes. Do not skimp on this step. You can lower the heat to medium high/medium after a few minutes. Remove pot roast to lid of Dutch oven and set aside. Remove extra oil in Dutch oven if there is too much.
Add vegetables and herbs to empty pot and stir around with a wooden spoon for a few minutes. Add tomato paste and cook another few minutes. Add wine to pot and scrape bottom bits with wooden spoon. Add broth. Add chuck roast and juices back to pot. The braising liquid should come up the sides of the meat about ¾ the way. If not add some water. Bring to a boil and put lid on.
Place the pot into a pre heated 300 degree oven for about 3 hours. Turn meat over after about 1 ½ hours of cooking time.
After about 3 hours remove pot from oven and remove the braising vegetables with a slotted spoon. Discard. Add the finishing vegetables and return to the oven about 45 minutes more.
Remove from oven and taste vegetables for doneness. Meat should be very tender at this point and almost falling apart when pushed or grabbed. Taste sauce and adjust for seasoning. You can also continue to cook on stovetop uncovered to reduce sauce to desired thickness at this point.
Remove meat to a big bowl and place cooked vegetables around it. Ladle sauce over it. Reserve some sauce for the table. Garnish with parsley and serve. |
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