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Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoesyy Recipe

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This recipe for Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoesyy is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lb blade roast (chuck roast)
2 1/2 to 3 cups beef stock, If using store bought stock, use salt-free or low sodium brands
1 1/2 cups burgundy wine, any dry red wine can be substituted
2 bay leaves
3 tbsp Worcestershire sauce
1 tsp freshly grated nutmeg
1 tsp black pepper
6 springs fresh thyme, or 1 tbsp ground dry thyme
1 tsp kosher salt
3 cloves finely minced garlic
1 pounds carrots
1 pounds parsnip
1/2 pound peeled small shallots or pearl onions
1 cup warm water
1/4 cup all pur
Directions:
Directions:
like to make sure the roast is tied tightly with butcher string which helps it hold together in the oven and easier to remove from the roasting and serve. Season the roast on all sides with salt and pepper.
Heat 3 tbsp vegetable oil in a cast iron over medium high heat and brown the roast on all sides before transferring it to a covered roasting pan.
To the roasting pan add the beef stock, wine, bay leaves, Worcestershire Sauce, nutmeg, kosher salt, pepper, thyme and garlic.

Cover and roast for about another hour or until the vegetables are fork tender. Remove the roast and vegetables from the pot and hold in a warm oven, about 200 degrees F, while you prepare the gravy.
Skim any excess fat from the top of the stock in the roasting pan, then bring the liquid to a boil on the stove top.
Prepare a thickening slurry by whisking together until smooth the flour and warm water in a covered mason jar or by or shaking them together in a mason jar.

 

 

 

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