Between the Cook’s Illustrated method and glorious grass fed beef goodness, I could go on and on about how the tradition of Sunday beef roast must have started here with this recipe. WOW. It has me dreaming of how I can always have a supply of grass fed beef in my life. The beauty and, probably the reason, why pot roast was so popular ‘back in the day’, is the simplicity of pot roast. Ten minutes of work and 3-4 hours of oven time and you are a queen of the kitchen with ‘melt in your mouth beef’ and deep flavored gravy.
Perfect Pot Roast
3- 3 1/2 pound roast (seven bone, top blade or chuck eye)
2 tablespoons bacon fat or oil
1 medium onion
4 stalks of celery
2 garlic cloves
2 teaspoons brown sugar
1 cup each, chicken and beef broth
1 teaspoon thyme
Preheat oven to 300 degrees.
Remove roast from refrigerator. If the roast has been frozen, be sure it’s completely thawed. Generously sprinkle kosher salt and pepper on both sides of roast and let it rest on a rack at room temperature while you prepare vegetables.
Chop vegetables into large pieces and place in food processor. Whirl until finely chopped.
Heat bacon fat in dutch oven until shimmering. Brown roast on both sides.
Remove roast and place on plate.
Saute vegetables in dutch oven until soft and browned.
Add garlic and sugar and stir an additional 30 seconds. Pour in broths and bring to a simmer.
Return roast to dutch oven, pouring in any juice on the plate. Add additional water, if necessary to bring water level halfway up roast.
Cover with a large sheet of foil.
Cover and place in preheated oven. Bake for 3-4 hours.
To make a simple gravy, remove roast from dutch oven, tent with foil. Stir 1/4 cup of flour with 1/2 cup cold water to make a slurry; pour into the vegetables/broth and bring to boil. When it is the thickness you like, you are ready to serve.
This post is linked to: http://www.foodrenegade.com/fight-back-friday-april-13th/