This was submitted by Ellen Smyth [EMAIL PROTECTED] on Rhonda_Recipe_Exchange
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Classic Pot Roast
MAKE-AHEAD
ACTIVE TIME: 1 HR
TOTAL TIME: 4 HRS
SERVES: 8
One 4-pound chuck eye roast or other chuck roast, tied
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
3 garlic cloves
4 cups beef stock or low-sodium broth
6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
1/2 pound white button mushrooms, quartered
1 pound large carrots, sliced diagonally 1/2 inch thick
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
Preheat the oven to 300°. Season the roast with salt and pepper and dust with
flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add
the roast; cook over moderate heat, turning, until browned all over, 20
minutes. Transfer to a plate. Add the onion and garlic to the pot and cook,
stirring, until softened, 5 minutes. Add the stock and herb bundle and bring to
a boil. Return the meat to the pot, cover and transfer to the oven. Braise for
2 1/2 hours or until tender, turning once halfway through.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.
Add the mushrooms, season with salt and pepper and cook over high heat until
golden, about 8 minutes.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard
the solids. Skim off the fat and return the liquid and meat to the pot. Add the
mushrooms, carrots and potatoes. Cover and braise in the oven for 30 minutes,
until the vegetables are tender.
Transfer the roast to a work surface. Using a slotted spoon, transfer the
vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3
1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid
until thickened.
Remove the strings from the roast and cut into thick slices; arrange on the
platter and pour the sauce on top.
SERVE WITH Buttered egg noodles and prepared horseradish.
WINE Blackberry-rich Napa Valley red: 2005 Decoy.
Recipe by Grace Parisi
>From The Perfect Pot Roast, Food and Wine Magazine
This recipe originally appeared in February, 2008.
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Rhonda G in Missouri
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