MOM'S POT ROAST from "Fresh Every Day, More Great Recipes From Foster's Market," by Sara Foster with Carolynn Carreno (Clarkson Potter, 2005)
St. apUl Pioneer Press Makes 4 to 6 servings. 3-pound chuck roast, at room temperature Salt and freshly ground black pepper to taste 2 tablespoons canola or safflower oil 1 large onion, peeled and cut into 8 wedges 6 carrots, peeled and cut into 2-inch pieces 6 fresh thyme sprigs 6 fresh rosemary sprigs 1/2 cup dry red wine 4 to 6 cups beef broth 1 pound small red-skinned or fingerling potatoes To prepare oven: Preheat oven to 325 degrees. To brown meat and vegetables: Season roast generously on all sides with salt and pepper. Heat oil in large Dutch oven or deep, ovenproof skillet over medium high heat. Add roast. Sear for 2 to 3 minutes on each side or until a rich brown color. Transfer to plate. Set aside. Add onion, carrots, thyme and rosemary to pot. Cook, stirring often, for 3 to 4 minutes or until vegetables are light brown and onion is soft. To roast meat: Return roast to pan. Add wine and enough broth to nearly cover roast. Bring to low boil over medium heat. Cover with lid or foil. Place in oven. Roast for 2 hours 30 minutes. Add potatoes and remaining carrots. Roast for 40 to 60 minutes or until meat breaks apart easily and potatoes are tender when pierced with fork. To serve: Transfer roast to shallow serving dish. Cover loosely with foil to keep warm. Remove herb stems from pot or skillet. Using large spoon, skim fat off top of pan juices. Pour juice and vegetables over roast. Serve warm. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
