Tuesday, October 8, 2013

perfect pot roast... 5 hours

the goods:
3 tablespoons extra-virgin olive oil
3-5 pound chuck roast
2 onions, sliced in half, peeled, and root ends trimmed
1 pound baby red potatoes
6 to 8 carrots, washed and cut into 2-inch slices
2 and 1/2 cups beef stock
3 or 4 fresh rosemary sprigs
2 or 3 fresh thyme sprigs

Preheat oven to 275 degrees. Heat a large pot or Dutch oven over medium-high heat Add 2 tablespoons olive oil and let it get really hot. Generously salt the chuck roast on both sides. Place the onions in the hot oil and brown, about a minute per side. Transfer to a plate. Throw the carrots into the hot pot and toss them around until slightly browned, about a minute or two. Transfer to plate. Add another tablespoon of oil to the pot. Pepper the meat to taste, then place meat in the pot and sear it, about a minute per side. Transfer to plate. Increase heat to high and deglaze pan by adding 1 cup beef stock, whisking constantly. Place the meat back in the pan, followed by the potatoes, carrots, and onions. Pour enough beef stock into the pot to cover the meat halfway. Put the fresh rosemary and thyme sprigs into the pot, tucking them into the juice to ensure the flavors are distributed throughout the pot. Cover pot and roast for 3 to 5 hours, depending on the size of your roast, about an hour per pound. When cooking time is over, remove the meat to a cutting board and slice against the grain. Place on a platter surrounded by veggies.

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