CLASSIC POT ROAST by CHEF DAN:
Serves 8-10
INGREDIENTS:
1 four-pound boneless chuck roast, trimmed seasoned with salt and pepper or 5-7 pound bone-in chuck or blade roast seasoned
1/4-cup all-purpose flour
4 tablespoons olive oil
2 onions, coarsely chopped
4 garlic cloves, chopped
1/2-package dry onion soup mix
3 cups beef broth
1 cup red wine
1/2-pound white button mushrooms
1 tablespoons Worcestershire sauce
6 carrots, peeled and cut diagonally in 2-3-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch chunks
3-4 springs fresh thyme
4 bay leaves
1-1/2- teaspoons cornstarch mixed with 2 tablespoons water
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Dust the seasoned roast with flour.
2. In a Dutch oven pot, heat 2 tablespoons oil.
3. Add roast; cook over medium heat, turning, until brown all over, about 20 minutes.
4. Transfer to a plate.
5. Add the onion and garlic to the pot and cook, stirring for about 5-7 minutes.
6. Add beef broth, garlic, and, dried onion mix, Worcestershire sauce, bay leaves, and fresh thyme.
7. Return roast to the pot.
8. Cover and braise for 2-1/2- hours.
9. In a skillet heat remaining 2 tablespoons oil and sauté mushrooms for 8 minutes or until golden brown, season with salt and pepper.
10. Transfer roast to a plate and strain cooling liquid into a bowl.
11. Return deglazed liquid to the pot and pour in red wine,
12. Bring liquid to a boil, discard solids.
13. Add the mushrooms, carrots, and potatoes.
14. Cover and cook in the oven for about 1 hour, or until vegetables are tender.
15. Transfer the roast to a deep serving platter.
16. Using a slotted spoon, transfer the vegetables to the serving platter and arrange vegetables around the meat.
17. Boil the liquid until reduced to 3- 4 cups.
18. Stir in cornstarch slurry and whisk into the simmering liquid until thickened.
19. Spoon a bit of sauce over the meat and vegetables.
20. Pass additional sauce in a gravy boat.
21. Garnish with fresh thyme.
ENJOY DAN: BON-APPETITE!!
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