Monday, February 18, 2013

Pot Roast

2 T olive oil
2 lb chuck roast
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 onion, quartered
5-7 garlic cloves, smashes
6 mushrooms, sliced
1/4 c dehydrated tomato or 1T tomato paste
3 bay leaves
Sea salt and freshly cracked black pepper

Heat cast iron Dutch oven over medium heat. Salt and pepper roast and sear in olive oil on each side. Add enough water to cover everything by an inch. Bake covered at 350 for 3-5 hours. Check periodically for moisture and make sure the meat stays submerged. The longer, the tenderer the meat.

I make a gravy by heating 1 cup of the broth until lightly boiling. I usually make sure the stock has all the mushrooms or saute some on the side and add to stock before thickening. Mix 1 T cornstarch with a bit of cold water to form a runny paste. Add this mixure to the boiling stock while stirring constantly. It will thicken quickly, then remove from heat. Season with salt and pepper to taste. Perfect with garlic mashed potatoes.

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