Classic Pot Roast

December 22, 2015

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Ingredients

Classic Pot Roast

2-3 lb. – Pork (butt)

3.5-4 lb. – Beef Chuck

3 Tbsp. – Unsalted Butter

1 Onion (chopped)

2 Carrots (chopped)

2 Ribs. – Celery with Leaves (chopped)

4 cloves Garlic (sliced)

4 Bouillion Cubes (add to the water below)

3 Cups – Water

1/2 Cup – Red Wine

2 Tbsp. – Tomato Paste

1 Fresh Bay Leaf

1/4 tsp. – Thyme

1 tsp. – Black Pepper

1 Tbsp. – Kosher Salt

1 Cup – Flour

1 Tbsp. – Seattle Fish Works Seasoning

Directions

Sprinkle pieces of meat with 1 tablespoon kosher salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.

Pat beef dry with paper towels and season generously with pepper. Heat a pan with the oil on med/high. Sear the meats for 2-3 mins per side (2 sides). Take the meat out of the pan and dredge in the seasoned flour mixture.

Toss all the veggies in the pan (garlic, bay leaf, butter, tomato paste, and fresh thyme.) Cook for 5 minutes and deglaze the pan with red wine and 1/2 the beef stock.

Nestle meat on top of vegetables in a dutch oven or a crock pot.

FOR DUTCH OVEN: Cover pot tightly with large piece of foil and cover with lid; transfer pot to 300 degree oven. Cook beef until fully tender so a sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking.

FOR CROCK POT: Cook on high for 6 hours. Cook meat until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking.

Transfer roasts to cutting board and tent loosely with foil. Add the remaining liquid of beef/chicken stock mixture and Balsamic Vinegar, now puree until thick or use a blender. Season with salt and pepper to taste.

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