Tuesday, February 28, 2017

Best pot roast ever

I've been making pot roast for years, but this recipe was really exceptional. It's relatively fast and totally delicious.

Preheat oven to 325

1 chuck roast
3 tbl olive oil
1 large onion, sliced
4 - 5 garlic cloves, chopped
1 carrot, cut in 4 pieces
2 tbl flour
1-2 tbl tomato paste
1/4 cup or so brandy (Do not use "cooking" brandy)
1 cup red wine (white wine can be substituted, but the gravy won't be quite as dark)
1 can chicken stock (about 1 1/2 cups)
1 tbl worstershire sauce
2 bay leaves
1 tsp dry thyme or 1 tbl fresh
1 pck Goya chicken bouillon 
Salt, pepper, garlic powder

Cut the roast into approximately 3x5" pieces (1-2 pieces will be a serving) and trim of any large chucks of fat. Dry the meat and season with salt, pepper, and garlic powder. Heat the oil on high in a heavy dutch oven and brown the meat on all sides in batches. Remove the meat, reduce the heat to medium, and add the onions and carrot. Stir the veg, cover, and cook for about 5 minutes. Remove the lid and add the garlic and season with salt and pepper. Saute another minute. Add the flour and cook, stirring, til brown. Turn off the flame and add the brandy, stirring constantly. Slowly add the wine and the stock, stirring constantly. Add the tomato paste, bay leaf, thyme, worstershire, Goya. Add the meat back to the pot. The meat should be not quite covered with liquid. Taste the sauce and season with salt and pepper if necessary. Underseason because the sauce will concentrate during cooking. Bring to a boil, cover, and bake in oven for 1 1/2 - 2 hours. Halfway through cooking, turn the meat over and add water, if the sauce is getting too thick. 

Serve with mashed potatoes.

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