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Demi-Glace Pot Roast with Pot Roasted Vegetables and Blanched Beans Photograph by A. Schloss |
And in Cooking Slow there's a recipe for Hanger Steak Slow Baked in its own Demi-Glace, page 65, which Bonnie S. Benwick calls a "succulent masterpiece" in her review in the Washington Post. It is a phenomenal way of getting true restaurant-chef results with hardly any work, and its magic is easily converted into a pot roast. All I did was switch from hanger steak to chuck roast and cut the vegetables in bigger chunks. Bigger pieces means more cooking time to extract the same amount of flavor so I upped the oven sojourn from 6 to 8 hours.
I also added potatoes to make it more of a one-pot meal. Unfortunately potatoes won't fully tenderize at the low temperatures that are optimum for beef, so I chose to give them a head start in a pot of boiling water. Not a big deal, but it is another brief step and takes another pot, so I thought I had better give you a heads up.
In addition I found a recipe for Sweet-and-Sour Pot Roast on page 102 of Cooking Slow that is cooked in a slow cooker, which I have reinvented for braising in a low oven. I think it is even better. I served it over farfalle pasta with a side of blanched broccoli rabe sauteed with bacon.
My improvisations follow. Thanks, Charlie!
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Demi-Glace Pot Roast Set-Up Floured Chuck Roast in center Counterclockwise, starting at 9 o'clock - oil, onions, carrots, celery, red wine, beef broth, tomato paste Photograph by A. Schloss |
Demi-Glace Pot Roast (Variation on Hanger Steak Slow Baked in its Own Demi-Glace, page 65, Cooking Slow)
Makes 4 servings
1/4 cup/30 g
all-purpose flour
1 tsp sea salt
1/2 tsp freshly
ground black pepper
1 tsp dried thyme
Pinch of ground
cloves
4 lb/1.8 kg beef
chuck roast
2 tbsp vegetable oil
2 yellow onions, cut
in chunks
4 carrots, peeled
and cut in 1 inch/2.5 cm chunks
2 celery stalks,
peeled, 1/2 inch/1.25 cm slice
1/2 cup/120 ml dry
red wine
1 cup/240 ml beef
broth
1 tbsp tomato paste
Sea salt and freshly
ground black pepper
3/4 pound/340 g
fingerling potatoes
1/4 cup chopped flat
leaf parsley
Preheat the oven to
190°F/90°C.
Stir the flour,
salt, pepper, thyme, and cloves together on a sheet of aluminum foil. Dust the
chuck roast with the flour mixture, and set aside any remaining flour mixture.
In a large Dutch
oven over high heat, heat 1 tbsp of the oil. When the oil is hot, add the beef
and sear to brown nicely on all sides, about 5 minutes per side. Transfer the meat
to a plate.
Reduce the heat to
medium, add the remaining 1 tbsp oil to the pot and sauté the onions, carrots,
and celery until lightly browned, about 8 minutes. Add the remaining flour
mixture and stir to coat everything with the flour. Cook until the flour browns
lightly, about 3 minutes. Add the wine and bring to a boil, stirring
constantly. Add the broth and tomato paste, and stir while the liquid comes to
a boil. Return the meat to the pan along with any juices that have accumulated
on the plate. Cover and bake until the meat is fork-tender, 8 to 10 hours.
About an hour (or more, if more convenient) before the pot roast is done bring a medium saucepan of lightly salted water to a boil. Add the potatoes and boil gently until tender, about 30 minutes. Drain and add to the pot roast pot.
When you are ready to eat, transfer the meat to a cutting board and let rest for 10 minutes. If the liquid in the pan is thin put over a high burner and boil until lightly thickened, about 5 minutes, stirring as needed to keep the bottom from sticking. Stir in the parsley.
When you are ready to eat, transfer the meat to a cutting board and let rest for 10 minutes. If the liquid in the pan is thin put over a high burner and boil until lightly thickened, about 5 minutes, stirring as needed to keep the bottom from sticking. Stir in the parsley.
Cut the meat in 1/2 inch/1.25
cm thick slices and arrange on a platter, surrounded by the vegetables
and a hefty bath of sauce.
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Sweet-&-Sour Pot Roast in Process Browned Chuck Roast, Combine Liquids (V-8, apple juice, cider vinegar), Browned Vegetables, Brown Sugar Photograph by A. Schloss |
Makes 6 to 8 servings
3 tbsp BBQ seasoning, like Chef Salt Bacon BBQ
or 2 tbsp sweet paprika, 1 tsp garlic powder, 1/2 tsp coarsely ground black pepper, 1 tbsp coarse sea salt
or 2 tbsp sweet paprika, 1 tsp garlic powder, 1/2 tsp coarsely ground black pepper, 1 tbsp coarse sea salt
3 lb/1.4 kg boneless chuck roast, trimmed of excess fat
2 tbsp olive oil, divided
1 large onion, chopped
2 carrots, peeled and cut in 1 inch/2.5 cm chunks
1 celery stalk, peeled, 1/2 inch/1.25 cm slice
1 cup/240 ml vegetable cocktail juice, such as V-8
1/2 cup/120 ml apple juice
1/3 cup/75 ml apple cider vinegar
1/2 cup/120 g brown sugar
Rub the seasoning all over the meat and set aside for 1 hour.
Preheat the oven to 200°F/95°C.
Heat 1 tablespoon/15 ml of the oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, starting fatty-side down. Transfer to a plate; set aside.
Add the remaining tablespoon/15 ml of oil to the frying pan. Add the onion, carrot, and celery, and cook until browned, about 5 minutes. Add the vegetable juice, apple juice, vinegar, and brown sugar, and bring to a boil. Return the meat to the pot along with any juices that have collected on the plate. Cover and cook in the oven until fork tender, 6 to 10 hours, depending on your schedule.
Transfer the roast to a cutting board. Skim and discard the fat from the surface of the juices in the pot. Heat the juices on high until lightly thickened, about 5 minutes, while the meat rests. Slice the roast against its grain and arrange overlapping on a large platter. Ladle enough sauce over top to moisten; serve remaining sauce on the side.
Transfer the roast to a cutting board. Skim and discard the fat from the surface of the juices in the pot. Heat the juices on high until lightly thickened, about 5 minutes, while the meat rests. Slice the roast against its grain and arrange overlapping on a large platter. Ladle enough sauce over top to moisten; serve remaining sauce on the side.
I always thought that was I going to be very horror to do because it seems like a very tedious task because it takes around 6 to 8 hours but I guess I will try it this Christmas!
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