21 minutes ago
Monday, March 9, 2015
I hate it, same goes for London Broil and Roast beef.
Conjures up bad memories of my mother's overdone boiled meat in a pot with mushy potatoes (btw: my mother doesn't mind me bashing her cooking, she knows she is a lousy cook!).
But there is hope.
Come with me.
I have been told that it's not a pot roast if you cook it in the oven.
Stove top cooking vs. Oven:
When it comes to a 4 lb. piece of chuck, the oven wins.
Though it's very nice that you can monitor the amount of liquid (and keep opening the lid to peak) on the stove top, the oven temperature in a Dutch oven is more even, and creates a richer, denser, more reduced sauce.
The lid creates a tight seal, especially if you are using a Le Creuset enamel pot.
No real science here, throw in what you have.
The Sunday fridge had parsnips (where have they been all my life, I love them), onions, carrots, and fennel.
A whole head of garlic, sliced in half, some fresh herbs from the dying garage pots and a big can of tomatoes.
Some leftover Pinot Grigio.
Ready, set go.
iphone timer set for 3 hours.
No basting, peaked once.
House smells amazing.
Meat falls off the bone.
Best made on a Sunday.
Drink wine while waiting.
No more hating pot roast.
This is good stuff, the best ever.
Stacey's Sunday Roast:
4 lb. chuck roast with bone (I buy a 2 pack at Costco!!! yes, I do!)
1 large onion, cut into chunks
2 parsnips, peeled and cut into pieces
3 carrots, peeled and cut into pieces
1 large fennel bulb, cut into quarters
24 oz. can of San Marzano chopped tomatoes
1/2 cup of dry white wine (save the rest to drink)
kosher salt & pepper
handful of fresh thyme sprigs
2 bay leaves
Heat a heavy Dutch oven with a tight lid (I love Le Creuset pots, best pot money can buy) with olive oil.
Season the chuck steak liberally w/ kosher salt & pepper on both sides and sear in the hot oil on both sides.
About 5 minutes per side, until you get a good sear.
Tuck all the vegetables tightly around the meat.
Pour the tomatoes over the pot and add in the white wine and fresh herbs and bay leaves.
Let the pot come to a boil, then put lid on and transfer to a preheated 325F oven.
Cook 3 hours without peaking (if you can).
This is what it looked like after 1 hour (I had to peak!)
Remove meat with tongs to a platter and surround with veggies and sauce.
Make this for your St. Patrick's dinner instead of a corned beef this time!