Ingredients: |
Ingredients: 4 to 5 lb. whole chuck roast (look for marbled)
kosher salt and pepper to taste
2 tbsp olive oil and more as needed
1/2 stick of butter
6 to 8 whole carrots, chopped
2 to 3 cups of beef stock
3 sprigs of fresh thyme
3 sprigs of rosemary
2 onions, chopped
4 to 5 cloves of garlic, pressed
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Directions: |
Directions:Generously salt and pepper roast all over (sometimes I stuff the roast with a 5 or 6 cut pods of garlic)
Preheat oven to 275º
Heat large pot or Dutch oven over medium heat
Add olive oil and 1/2 stick of butter
Chop onions and carrots
When pot is very hot but not smoking add onions and garlic, brown and remove to a plate
Add carrots to hot pot and brown for 3 or 4 minutes, toss around.
Keeping pot hot, add olive oil as needed and then meat, searing on all sides until golden brown
Remove roast to a plate
While pot is still hot, add beef broth and deglaze (scrape sides of pot to capture flavor)
Place roast back into the pan and add beef stock to cover the meat 1/2 way
Add carrots, onions, garlic, rosemary, and thyme sprigs
Put lid on and put roast in oven for 4 hours. |
Personal
Notes: |
Personal
Notes: After the roast is cooked and removed from the pot, I make a gravy. Put 3 to 4 tablespoons of flour in measuring cup. Slowly add cool water to flour stirring continuously and when it is smooth I pour it into the pot with the juice. I continue stirring, adding the flour/water mixture until desired consistency. I cook until it is a gravy with a rich flavor and I add the roast back. Serve with rice or mash potatoes.
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This recipe for GiGi's Pot Roast is from