What with these ominous skies, incessant rain, looming concerns about a hurricane and state of emergencies, the below is the quintessential comfort dish meal perfect for this kind of weather. Lock, load and leave. Rich, elegant and full of flavor, get thee to the grocer for a cheap cut of beef, chuck roast. Bring out your slower cooker and go to town. Stay safe this weekend friends. Bon appetit!
Beef Chuck Pot Roast
Ingredients
2.5 lb beef chuck roast
Kosher Salt
2.5 lb beef chuck roast
Kosher Salt
Freshly ground black pepper
3 TBS olive oil
4 medium carrots - cut into two inch pieces
3 stalks of celery - cut into two inch pieces
1 leek - chopped
1 red onion - cut into wedges
3 cloves of garlic - mashed
3 TBS tomato paste
1 cup of red wine
3 cups broth
3 bay leaves
1 TBS allspice
Fresh thyme
Fresh rosemary
Bunch of fresh parsley - chopped
1 can of low sodium, organic garbanzo beans (optional)
Instruction
1. Generously season your meat. Let it rest on the counter for twenty minutes before going to town. Heat 2 TBS olive oil into a large pan over medium high heat. Roast the skillet on each side for approximately 8 minutes per side. You want to achieve a lovely, golden crust. Transfer to the slow cooker along with the carrots, celery, onions, leek and garlic.
2. In the same pan, add 1 TBS olive oil over medium heat. Add the tomato paste and stir. Now add the wine and whisk until thick. Add the broth, bay leaves, allspice, thyme, rosemary, pinch of kosher salt and a few grinds of pepper. Bring to a simmer until the mixture slightly thickens. Set your timer for around 4 to 5 minutes.
3. Pour the gravy on top of your meat and vegetables. Cover and look on low for around 8 hours and 30 minutes. At this point, you are ready to carve your meat and serve your vegetables. Remove the roast and let it sit for a few minutes. Discard the thyme and rosemary from the mixture and strain the vegetables. Toss the vegetables with the parsley and season with salt and pepper. I also threw in a can of low sodium, organic garbanzo beans.
4. Slice the roast agains the the grain and serve on a platter. Transfer your vegetables to another vessel. You can "moisten" both with gravy and should you like, serve the gravy on the side.
I served this alongside my recipe for Marinated Beets with Potatoes and Horseradish and a quick Fennel salad. Chop one head of fennel (reserving the fronds), 1 Pink Lady apple and two ribs of celery. In a separate container, mix 2 TBS olive oil, 2 TBS apple cider vinegar and 1 TBS honey. Combine this with your vegetables, a pair of pinches of kosher salt and dust with the chopped fronds as well as 1 TBS fresh thyme leaves. We had leftovers for Africa that tasted splendid the following day as well as the day after.
1. Generously season your meat. Let it rest on the counter for twenty minutes before going to town. Heat 2 TBS olive oil into a large pan over medium high heat. Roast the skillet on each side for approximately 8 minutes per side. You want to achieve a lovely, golden crust. Transfer to the slow cooker along with the carrots, celery, onions, leek and garlic.
2. In the same pan, add 1 TBS olive oil over medium heat. Add the tomato paste and stir. Now add the wine and whisk until thick. Add the broth, bay leaves, allspice, thyme, rosemary, pinch of kosher salt and a few grinds of pepper. Bring to a simmer until the mixture slightly thickens. Set your timer for around 4 to 5 minutes.
3. Pour the gravy on top of your meat and vegetables. Cover and look on low for around 8 hours and 30 minutes. At this point, you are ready to carve your meat and serve your vegetables. Remove the roast and let it sit for a few minutes. Discard the thyme and rosemary from the mixture and strain the vegetables. Toss the vegetables with the parsley and season with salt and pepper. I also threw in a can of low sodium, organic garbanzo beans.
4. Slice the roast agains the the grain and serve on a platter. Transfer your vegetables to another vessel. You can "moisten" both with gravy and should you like, serve the gravy on the side.
I served this alongside my recipe for Marinated Beets with Potatoes and Horseradish and a quick Fennel salad. Chop one head of fennel (reserving the fronds), 1 Pink Lady apple and two ribs of celery. In a separate container, mix 2 TBS olive oil, 2 TBS apple cider vinegar and 1 TBS honey. Combine this with your vegetables, a pair of pinches of kosher salt and dust with the chopped fronds as well as 1 TBS fresh thyme leaves. We had leftovers for Africa that tasted splendid the following day as well as the day after.
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