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Meats, Comfort Food | |
| 1 (3 to 3 1/2-pound) boneless beef chuck roast 10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise 2 1/2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons vegetable oil 3/4 cup water, plus more if necessary 1/2 cup red wine 1 lg onion sliced Fresh chopped thyme leaves and parsley, for garnish Vgegetables for sides (carrots, onions, celery, potatoes, mushrooms) in small dice. | |
| Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt/pepper, sprinkle with seasoned flour (cayenne, chipolte, etc.) Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water, wine and stir to loosen the browned bits on the bottom of the pan. Preheat oven to 350, slice onions and layer on bottom of pan, sprinkle with basil, marjoram, thyme, salt, and pepper, place roast on top. Cover the Dutch oven, place in oven and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water. Add vegetables of choice after 3 hours. (potatoes/carrots/onions/celery), add liquid if necessary cover and put back in oven for 1-1/2 hours (until vegetables are tender) Transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast or serve as gravy. Garnish with fresh thyme and parsley. | |
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