Thursday, October 11, 2012
Pot Roast, the perfect comfort food for the first cool days of autumn
3-3-1/2 pound boneless chuck roast with fat trimmed off
1-2 teaspoons olive oil
1 stick butter, cut 1-inch thick pieces
1-1/2 tablespoons sea salt
1-1/2 tablespoons freshly ground black pepper
2 large yellow onions, cut in half and then quartered
4 thyme sprigs
2 garlic cloves
2 (14-ounce) cans beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
4 large stalks of celery, peeled and cut into 1-inch pieces
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Preheat oven to 300 degrees. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Place carrots, celery, and onions in bottom of Dutch oven. Scatter butter over the vegetables; salt and pepper to taste. Return browned roast to pan atop the vegetables. Mix broth, bay leaves, thyme, and Worcestershire sauce together; then pour mixture over ingredients.
Cover pan and bake for 2-1/2 to 3 hours or until the roast is almost tender. Add potatoes to pan. Cover and bake an additional 1-1/2 hours or until vegetables are tender. Remove thyme sprigs and bay leaf from pan and discard.
Carefully strain juices into sauce pan; add 1 tablespoon flour mixed with 1/4 cup water to the hot juices; bring to a boil and stir to thicken. Adjust seasonings to taste with salt and pepper. Pour gravy back over vegetables and roast. Shred meat if you like. Serve roast with vegetable mixture and cooking liquid.
*Sometimes I add a 1/2 - 1 cup of good red wine to the beef broth and of course the alcohol cooks out and it just leaves a wonderful rich flavor. Reduce the beef broth if you like, it's a matter of taste. You can thicken with more flour after it cooks.