Viking Cooking (2/18/11) - Southern Pot Roast - WSMV News 4

Viking Cooking (2/18/11) - Southern Pot Roast

Serves: 4
INGREDIENTS 1 (2 1/2 to 3 pound) boneless chuck roast Salt and freshly ground black pepper, to taste 2 tablespoons canola oil 2 medium white or yellow onions, roughly chopped, divided 2 large cloves garlic, peeled and roughly chopped ½ cup dry red wine, of drinkable quality 2 cups beef broth or stock 2 sprigs fresh thyme, plus extra for garnish 1 sprig fresh rosemary, plus extra for garnish 1 bay leaf (preferable Turkish) 2 stalks celery, trimmed and cut into 1-inch lengths 8 ounces baby carrots, trimmed and peeled 4 ounces cremini mushrooms (about 6 medium mushrooms), cleaned and quartered 2 tablespoons unsalted butter, brought to room temperature 2 tablespoons all-purpose flour
METHOD1. Preheat the oven to 325°F. Position a rack in the center of the oven. Pat the roast dry with paper towels. Season the roast generously on both sides with salt and pepper. 2. Heat the oil in a Dutch oven over medium-high heat. Add the roast to the pan and sear until the bottom forms a deep golden brown crust, about 3 to 4 minutes. Turn the roast over and repeat the procedure on the second side. Remove from the pan and place on a clean plate. 3. Reduce the heat to medium; add half the onions and sauté until the onions begin to soften, about 4 minutes. Add the garlic and sauté for an additional 2 minutes. Add the wine, and scrape the bottom of the pan with a wooden spoon to loosen any browned bits (deglaze). 4. Return the roast to the pan, and add the beef broth, thyme, rosemary and bay leaf. (Note: the liquid should come halfway up the sides of the roast. If it does not, add water as needed.) 5. Bring the liquid to a simmer, then cover the Dutch oven tightly with its lid and transfer to the oven. Cook for 2 hours, turning the roast every 30 minutes. 6. Add the celery, carrots, mushrooms and remaining diced onion, tucking them into the liquid around the roast. Continue cooking, turning the roast every 30 minutes, until the meat is meltingly tender when pierced with a fork, about 11/2 hours longer. (Note: For the juiciest, most flavorful roast, be sure to cook until the meat is practically falling apart.) 7. Use a pair of tongs to transfer the roast to a large platter. Use a skimmer or large slotted spoon to transfer the vegetables to the platter with the roast. Tent loosely with aluminum foil. 8. Allow the liquid in the pot to settle for about 5 minutes, then use a wide spoon to skim the fat off the surface; discard the bay leaf, thyme and rosemary sprigs. Place the Dutch oven over medium-high heat. Bring the liquid to the boil and reduce by half. 9. Combine the butter and flour in a small bowl and mix with a fork to form a soft paste (this is called beurre manié). Whisk the paste into the boiling liquid. Continue whisking until the liquid is smooth and slightly thickened. Remove from the heat and season to taste with salt and pepper. 10. Cut the roast into 1/2-inch thick slices or use two forks to pull the meat into chunks. Spoon about 1/2 cup of the thickened jus over the roast. 11. Pour the remaining jus into a warmed gravy boat or serving container. Garnish the roast with thyme and rosemary sprigs; pass the jus separately.
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