RE: What's cooking, good-looking?
February 19, 2019 at 1:02 am
(This post was last modified: February 19, 2019 at 1:05 am by Jackalope.)
Amazing Pot Roast, demystified.
Salt and pepper a well-marbeled chuck roast.
Preheat the over to 220F.
SAdd enough olive oil to an enameled dutch oven to liberally coat the bottom. Once it's hot, toss in the roast and sear every side. Don't be shy, you're looking for a deep sear and are creating flavor. You'll need some stout kitchen tongs.
Once the roast is well seared, remove it from the dutch oven and set it aside for later.
Reduce the heat and deglaze the pan, that is, use some kind of liquid to break up the bits of roast (fond) still sticking to the pan. Water works, but stock is better and wine even better. Half a cup is probably enough. Use a silicone spatula to break it free.
Throw in equal amounts of diced yellow onion, chopped carrot and celery. You want enough to cover the bottom of the dutch oven leaving enough room for the roast with the lid on. You're making mirapoix, the holy trinity of French cooking. You just need to sweat the mirapoix, it is not necessary to cook it to tenderness. A few minutes is good.
Return the roast to the pot. Give it a pinch or two of salt while you're at it.
Add beef stock to the dutch oven until the roast is almost covered, but not so much that it could boil over. Don't use water, you cheap fuck. Add some fresh rosemary, thyme, and sage. Whole, chopped, or in a muslin bag, your choice.
Put it in the oven. Once it starts to boil you might want to reduce the heat a bit to keep it at a simmer. It will take at least 6 hours, maybe more. Check it every hour or so, you're looking for fork tender roast. Otherwise, don't fuck with it.
Once it's done and your house smells like meat crack, remove the meat, and strain the liquid. Discard everything you strained out. Reserve the liquid if you want to make gravy or sauce. Serve with potatoes and/or root vegetables.
Salt and pepper a well-marbeled chuck roast.
Preheat the over to 220F.
SAdd enough olive oil to an enameled dutch oven to liberally coat the bottom. Once it's hot, toss in the roast and sear every side. Don't be shy, you're looking for a deep sear and are creating flavor. You'll need some stout kitchen tongs.
Once the roast is well seared, remove it from the dutch oven and set it aside for later.
Reduce the heat and deglaze the pan, that is, use some kind of liquid to break up the bits of roast (fond) still sticking to the pan. Water works, but stock is better and wine even better. Half a cup is probably enough. Use a silicone spatula to break it free.
Throw in equal amounts of diced yellow onion, chopped carrot and celery. You want enough to cover the bottom of the dutch oven leaving enough room for the roast with the lid on. You're making mirapoix, the holy trinity of French cooking. You just need to sweat the mirapoix, it is not necessary to cook it to tenderness. A few minutes is good.
Return the roast to the pot. Give it a pinch or two of salt while you're at it.
Add beef stock to the dutch oven until the roast is almost covered, but not so much that it could boil over. Don't use water, you cheap fuck. Add some fresh rosemary, thyme, and sage. Whole, chopped, or in a muslin bag, your choice.
Put it in the oven. Once it starts to boil you might want to reduce the heat a bit to keep it at a simmer. It will take at least 6 hours, maybe more. Check it every hour or so, you're looking for fork tender roast. Otherwise, don't fuck with it.
Once it's done and your house smells like meat crack, remove the meat, and strain the liquid. Discard everything you strained out. Reserve the liquid if you want to make gravy or sauce. Serve with potatoes and/or root vegetables.
