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Traditional Pot Roast
Serves 4-5
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Ingredients:
- 1 tablespoon thyme, chopped
- 1 tablespoon sweet paprika
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 tablespoon stone ground mustard
- 1 teaspoon brown sugar
- 4 pound beef chuck roast (1½" thick)
- 4 slices bacon, cooked and chopped
- 3 tablespoons bacon fat
- 2 tablespoons Sylverleaf olive oil
- 2 cups red wine (Madeira or Sherry)
- 1 can beef broth
- 3 medium onions, quartered
- 6 shallots, peeled and halved
- 2 heads garlic, separated and peeled
- 2 bay leaves
- 4 carrots, cut into 1" pieces
- 3 sweet potatoes, peeled and cut into 1½" pieces
- 6 stalks celery, cut into 1" pieces
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Steps:
- Preheat oven to 350°F.
- Combine first 6 ingredients (thyme though sugar) in a small bowl.
- Rub spice mixture into beef.
- Add bacon fat and 2 tablespoons Sylverleaf olive oil to a large pan. Heat over medium-high heat.
- Add beef to pan, then brown beef in pan for 6 minutes, flip then brown the other side for approximately 6 minutes longer.
- Remove beef from pan and place into a large baking dish.
- Add wine to pan, bring to a boil while scraping browned bits.
- Cook 5 minutes or until liquid is reduced to ½ cup.
- Add liquid, broth and bacon pieces to baking pan.
- Add remaining ingredients to baking pan.
- Roast for 1 hour. Add water if roast begins to dry out.
- Roast for 15 additional minutes or until vegetables are tender.
- If desired, make a gravy from the sauce by adding a corn starch and water mixture to the sauce and heating over medium-high heat until thick.
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