No more Outback for me, cooking Pot Roast tonight. Pot Roast: 2 Chuck Roast 4 Full Size Carrots 2 Lg Onions 1 Sam Adams Boston Lager 4 Bay Leaves 1 tsp Mexican Oregano 2 tsp Coffee Rub 4 Glugs Red Wine (any, today I used a good Cab) 4 Celery Stalks 1 Beef Stock or Beef Broth Salt Pepper and Olive Oil. 4 tsp ap flour 1/2 tube good tomato paste Directions: Sear Beef in Olive Oil, while beef is searing, dice onion, celery, carrot. After Beef is seared, remove from pot low heat a tad, and add onions, celery, carrot, sauté til onions are soft, add tomato paste, cook for a few, then add flour and cook a few, add Bay Leaves, Coffee Rub, cook for a few to allow seasonings to bloom. Add wine, stir and cook a few, add beer, cook a few, add seared beef, and add beef stock to about half way up the beef. Put in a preheated oven at 300 degrees, cook two to three hours (depends upon your oven), meat should fall apart, but not mushy. Remove and strain liquid, defat, and reduce by one third. Serve with Roasted Garlic Potatoes, Roasted Carrots and whole roasted Shallots. Pour cooking liquid over everything.
Posted on: Sat, 26 Oct 2013 23:54:02 +0000
Trending Topics
Recently Viewed Topics
© 2015