Thursday, October 25, 2012

Pot Roast

With the winter months looming upon us (seriously there was snow on my car this morning!!) I decided it was high time to share this recipe. Pot roast, in my opinion is the perfect meal for a cold day. It makes you house smell incredible, you get extra heat because you have to leave your oven is on for a long time, and it's total comfort food. I mean please who doesn't have memories of their mothers or grandmothers making a roast for Sunday dinners growing up? I know I do. Comfort food I tell ya. I love me a good pot roast, and this one is so good. A couple of the ingredients are a little different and you may be thinking "Tomato paste?! Mustard?! Really?!" But just trust me when I say it works. The tomato paste gives the meat and gravy a sweetness and the mustard contributes with a mild tangyness, they're the two ingredients that make this pot roast better than the rest. Never one to shy away from fresh herbs I love having fresh rosemary in this dish, it's a perfect accompaniment to the meat. Serve this roast with mashed potatoes and warm rolls and you will have yourself the perfect winter day meal. Give this a try on a cold day, it'll warm you right up! 

Pot Roast

4 lbs. boneless chuck roast
Black pepper
1 tablespoon canola oil
1 large yellow onion, sliced
4 cloves garlic, minced
3 tbsp red wine vinigar
1 (32 oz) box beef stock
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 bay leaves
3 stalks fresh rosemary
8 large carrots, peeled and cut into 2'' pieces
4 stalks celery, cut into 2'' pieces
2 tablespoons butter
2 tablespoons flour
2 cups beef stock (reserved from the roast)
For the Beef
Preheat oven to 325 degrees F.
Allow chuck roast to sit out at room temperature for 30 minutes. Season liberally with salt and pepper. Over medium-high heat, add the canola oil to a large pot with lid.
Add the roast to the pot and brown meat, about 4 minutes per side. Remove the roast, rest on a plate and set aside.

Pour about 1/2 cup of stock and a tablespoon of red wine vinigar into the pot and scrape the bottom of the pan to loosen all the brown bits. Reduce heat to medium. Add onions and garlic and cook for 5- 7 minutes, until very fragrant and onions are tender. Add the stock and the remaining wine vinigar.
Whisk in tomato paste and Dijon mustard add bay leaves. Place the roast back into the pot, add rosemary stalks, cover pot with lid and place in the oven.Cook for 4 hours.

After 4 hours, remove from oven and add the carrots and celery.
Place the lid back on and cook for 1 more hour in the oven until meat is very tender. Remove the roast and place on a large platter, pick out the bay leaves and the rosemary stocks.With a slotted spoon, remove all the vegetables and place with the roast.

For the Gravy
Ladle 2 cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
In a small saucepan, melt butter over medium heat.
Add flour and stir to combine consistancy should be dry and crumbly. Cook for 1 minute while stirring. Slowly add beef stock whisking into pan with the butter and flour. Whisk until completely incorporated and lump free.
Bring to a gentle boil while stirring, reduce heat and cook until slightly thickened. Taste for additonal seasoning, salt and pepper if necessary. Spoon gravy over meat and vegetables before serving.

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