roast - Beef Pot Roast, RW style
Source of Recipe
from gijane at rc
seems like Italian style to me, but was listed as
( RW style =) Robin Williams' chef's style
roast - Beef Pot Roast, RW style
1, 5 pound boneless chuck roast
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons Olive oil
3 diced onions
1/2 cup red wine
1/2 cup beef broth
2 tablespoons tomato paste
2 crushed garlic cloves
2 carrots, cut in large chunks
2 stalks celery, cut in large chunks
2 bay leaves
3 tablespoons flour
1/4 cup water
Preheat oven to 325 degrees. Trim beef of excess fat; if necessary,
cut into 4 evenly sized pieces to fit better in your pot. Season with
salt and pepper.
Heat oil in a Dutch oven type pan (5 quart) over high heat until hot
but not smoking. Brown meat well on all sides, about 2 to 3 minutes
per side, and remove to a plate when done.
Turn heat to medium/high; add onions and saute until well browned
and caramelized. Add wine and broth, scraping up all browned bits
from bottom of the pan, (deglazing), add tomato paste, garlic, vegetables
and bay leaves. Return meat to pan, and bring to a boil.
Cover and place in preheated oven. Cook until meat is very tender,
about 2 to 3 hours. Halfway through cooking, turn meat over so all
surfaces spend time in the liquid.
When done, remove from oven, discard bay leaves. Remove celery and
carrot with a slotted spoon to a dish; reserve. Take meat from pot, and
keep warm. Mix flour and water to make a smooth slurry. Whisking
constantly, drizzle slurry into sauce and bring to a boil, being watch
ful for lumps. Reduce heat, and simmer sauce 3 to 5 minutes to thicken
and cook out flour taste. Adjust seasoning.
Serve roast, sliced, with gravy. Accompany with roasted root vegetables,
buttered noodles, rice or mashed potatoes, if you like.
Serves 8.
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