« Reply #13 on: October 26, 2013, 01:21:35 PM »
Certainly a favorite of mine.
Brisket gets a lot of attention in the BBQ world, but to me, a well done chuckroast always come at you loaded with moisture and fork tender YUMMM.
How did you cook that beauty, Dr?
One of the great things about pot roasts is they are pretty simple. This one was no exception:
- Melt some butter in a large Dutch oven (or use olive oil)
- Cut a couple of onions in half and peel them - brown both sides in the Dutch oven - remove and place on a plate
- Add some carrot chunks (no need to peel) and some celery chunks - start to brown for a few minutes and remove to the plate
- Liberally salt and pepper the roast and brown all sides in the Dutch oven (add a little more butter or oil if needed) - remove to a plate
- Deglaze the pot with about a cup of red wine (or beef stock)
- Put the roast back in the pot, add the vegetables and enough beef stock to come about half way up the roast
- Mix about 1 TBS of anchovy paste in the stock (optional)
- Add thyme & rosemary (a few fresh sprigs or about 2 tsp dried) and push down into the stock
- Cover and place in 275* oven (about 1 to 1.5 hours per pound) Resist the urge to check it - let it do its "thing"
- It's done when it pulls apart easily with a fork - at least that's the way I like it...
Mushroom Gravy (this takes awhile - but is well worth it in my mind):
- Slice about 16oz mushrooms (any kind you like or mix)
- Add about 1/4 C butter to sauce pan and cook mushrooms down until they give up their liquid (add a pinch of salt to help draw the liquid out - about 30 - 45 minutes)
- Deglaze the pan with a little Marsala wine (or Sherry, red wine, etc.) - optional
- Add about 1/4 C of all purpose flour and mix over very low heat to remove "flour taste"
- Slowly add beef stock - mixing constantly to prevent lumps - will use about 1 quart
- Add some fresh cracked black pepper (1tsp - 1TBS depending on what you like)
- Add about 1tsp fresh thyme leaves or 2tsp dried
- Continue mixing over medium - low heat until the gravy thickens (about 20 minutes)
- Add about 1/2 C (to taste) of the juices from the pot roast
- Taste and adjust seasonings
« Last Edit: October 26, 2013, 01:28:32 PM by drholly »
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