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All American Pot Roast

My favorite pot roast is still Cuban Pot Roast.  When I first began to cook I developed that recipe, and it's still one of the family's most requested dinners today.  But pot roast can be done in so many ways it just makes since to have more than one recipe.  DW prepared this a couple of weeks ago, and we all agreed it was worthy of the cookbook.

1 2½ to 3½ pound boneless chuck roast
5 medium cloves garlic
2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, sliced
4 ounces white mushrooms, sliced
3 tablespoons AP flour
1½ cups red wine
1 cup beef broth
1 teaspoon dried thyme
2 pounds russet potatoes cut into 2" chunks

Preheat the oven to 325º.

Heat a large Dutch oven, or heavy skillet with a cover, over medium-high heat for 4 minutes.  Add 1 tablespoon oil and swirl to coat.  Add beef; cook 5 minutes, browning on all sides. Remove from pan into a bowl and set aside.

Add the butter to the pan reducing the heat to medium.  Add onions and sauté until lightly browned.  Add the mushrooms and sauté until they start to give up their liquid, 2 to 3 minutes.  Add the garlic and thyme and cook until aromatic, about a minute.

Stir in flour and cook, stirring, for about a minute longer.  Stir in the wine and broth and cook, stirring, until the gravy is thickened and bubbly.  Return the meat and any collected juices to the pan.  The liquid should come up a little more than ½ way up the side of the roast; if necessary add a little water.

Allow the liquid to return to a boil, cover and place in the oven for 2 hours.  Add the potatoes and return to the oven for an additional hour.

When done the meat will be practically falling apart.  Carve gently against the grain, and serve with the veggies and gravy.

Notes:

 

 

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