My father loves a good pot roast, and over the past couple years I’ve been experimenting with various recipes, both from books and those I found on the net, but I’ve never found one that ‘wow’ed father or son.\u00a0 So I decided to make my own recipe, and hot damn but it was delicious!\u00a0 Forgot to take a pic.<\/p>\n
Serves four.<\/p>\n
1, 3-4 lb bottom round beef roast
\n1\/4-1\/3 cup olive oil
\nFlour (for dredging)
\nKosher salt and freshly ground black pepper
\n3 yellow onions, sliced
\n3 stalks celery, cut into chunks
\n6 carrots (of the thinner variety)
\n2 green bell peppers
\n2 cups beef stock or broth
\n2 cups red wine, such as Burgundy (more as needed)
\n1 28-oz can of whole plum tomatoes, drained
\n4 sprigs fresh thyme
\n1 sprig fresh rosemary
\n2 tbsp room-temperature butter, plus more
\n2 tbsp flour<\/p>\n
1.\u00a0 Pat the roast dry with paper towels, and liberally coat all sides with salt and pepper.\u00a0 Let stand at room temperature for 20 minutes.\u00a0 Dredge in flour, tapping off excess.<\/p>\n
2.\u00a0 Heat the oil over medium heat in a large pot or Dutch oven, and sear the roast on all sides until well browned (about 3-5 minutes per side).\u00a0 Remove roast to a platter.<\/p>\n
3.\u00a0 In the same pot, saute the onions for 3-5 minutes.\u00a0 The burnt bits from the roast may make it look like the onions are burning, but dat’s okay.<\/p>\n
4.\u00a0 Return the roast to the pan, and add the remaining vegetables, beef stock, red wine, and tomatoes and herbs, and salt and pepper to taste.\u00a0 Top off the roast with more wine so that it is mostly submerged in the liquid.<\/p>\n
5.\u00a0 Place the lid on the top, leaving a scant crack open, and simmer for 3 to 3 1\/2 hours, turning the roast upside down once.\u00a0 Check for doneness after 3 hours; if it’s falling apart when poked with a fork, the roast is done.\u00a0 It shouldn’t need any more than 3 1\/2, so even if you’re paranoid, take it out.\u00a0 Let rest on a platter covered with foil.<\/p>\n
6.\u00a0 Remove the thyme and rosemary sprigs from the pot and with an immersion blender puree about 1\/3-1\/2 of the veggies.<\/p>\n
7.\u00a0 With a fork, mash together together 2 tbsp butter and 2 tbsp flour in a bowl until well-incorporated.\u00a0 Use a ladle to transfer a scoopful of gravy into the bowl and whisk together with the butter-flour mixture until well-combined.\u00a0 Whisk back into the gravy and cook over medium-low heat until the gravy thickens to the desired consistency.\u00a0 For thicker gravy, you can always repeat the butter\/flour mixture.\u00a0 Check gravy for seasoning.<\/p>\n
8.\u00a0 Slice the beef and serve with the gravy and egg noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"
My father loves a good pot roast, and over the past couple years I’ve been experimenting with various recipes, both from books and those I found on the net, but I’ve never found one that ‘wow’ed father or son.\u00a0 So … Continue reading