Sunday, October 11, 2015

Pot Roast




 















Some of the ingredients ready!


 

 
 
 
 
 
 
 
 
 
 
Mirepoix
2 parts onion diced
1 part carrot diced
1 part celery diced

Chuck-eye roast, tied
Garlic, minced
Chicken stock
Beef stock
Fresh herbs (aromatics: parsley, thyme, rosemary, whatever you like)

Root vegetables such as potatoes, carrots, parsnips, all cut into about 1-1 ½ inch chunks
 

 
 
 
 
 
 
 
 
 
 
 
 
 
Preheat oven to 300.

Heat pan and oil.

Dry meat. Salt and pepper all over.

Sear meat on all sides over medium heat.
 
 
 
 
 
 
 
 
 
 
 
 
Then set aside.

 

 
 
 
 
 
 
 
 
 
 
 
Add mirepoix to pot, add salt and cook 5 – 7 minutes. Add as much garlic as you like and cook until aromatic, about 30 to 60 seconds.

 

 
 
 
 
 
 
 
 
 
 
 
Deglaze pot with a wee bit of chicken stock. Then place meat into pot.
 
Add 50/50 chicken stock/beef stock so that liquid level is about half way up the meat. Add aromatics and bring to simmer.

 

 
 
 
 
 
 
 
 
 
 
 
Cover and place into oven. Turn meat every 30 minutes.

After three hours, add vegetables.

After four hours, out of the oven.

Remove meat to a plate, cover with foil and let rest.

Remove vegetables to serving plate.

Strain liquid and return to pot. Boil down to make sauce. Add some red wine if you would like.

Slice meat into about ½ inch thick slices and arrange on serving plate with vegetables. Pour some of the sauce on top and the rest of the sauce in a serving dish.

You can add some chopped parsley and tomatoes for color.

1 comment:

  1. I was wondering when the wine would come into play.



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