So last night I made a pot roast, I finally have mastered it, with a combination of Alton Brown ideas and Epicurious The main thing is to cook it longer than you think and cover the dutch oven with foil and then put a lid on.
Here is my modified recipe, I also tend to cook it longer than the recipe says, about half an hour longer.
- 4 lb boneless beef chuck roast
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 lb onions (4 to 6 medium), halved lengthwise and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
- 1 1/2 cups red wine
- 1 cup stock
Put oven rack in middle position and preheat oven to 325°F.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly, cover with foil, then put lid on, to insure best seal, and cook in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
Let beef stand, uncovered, in onion sauce about 30 minutes.
Transfer beef to a cutting board and cut into 1/2-inch-thick slices. Then return to sauce and serve.
I had it with mashed potatoes – yummy. The recipe suggests egg noodles.
So apparently I am succeeding in my one resolution, that is to cook more. I like cooking, I just dislike the clean up, in my next place I will have a dishwasher!
Time to be up up and away, I have a chiropractor today, a book nook date and phone calls, and then out with my sister tonight, so I can finally see the magic ring.