I knew I shouldn't have procrastinated on this post. Here I am the night before Thanksgiving and I still didn't have my post that is due on Thanksgiving done. The apple pie is in the oven now so I have a little break to get this done. To everyone else in the US (or even if your not) - Happy Thanksgiving - enjoy the meal.
This post isn't about Thanksgiving dinner though - it is about this weeks Barefoot Blogger recipe - Company Pot Roast. The name of this recipe kind of got me into trouble - my wife decided that it must mean we have to have company over to eat it. That is OK though - gives me a chance to try out a few recipes. I served the pot roast over Ina's rosemary polenta recipe and served a Spiced Pumpkin Cheesecake for dessert.
So how was the pot roast? I would have to say it was very good. It is not really what I am used to since there are not really any identifiable vegetables in it when you serve it. I think that would take a little getting used to for me. That being said - blending all the vegetables into the sauce makes a very tasty gravy - and probably a lot healthier than your standard gravy too. The only question I had on the recipe is - who uses a Prime cut of meat for pot roast? I thought the whole point of pot roast is that is used a little bit of a cheaper cut of meat.
Thanks to Lisa at Lime in the Coconut for this recipe. I haven't had much time to check out her blog yet but it looks like she has some nice photos of her recipes.
Company Pot Roast(Source: Back to Basics, Page 117)Serves 8Ingredients
- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperatureDirections
- Preheat the oven to 325 degrees F.
- Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stove top over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.