*Tee* Oven Braised Pot Roast with Vegetables Prep time: 25 min |Cook time:4 hours |Yield: About 6 to 8 servings Ingredients 3 to 5 pound boneless chuck roast Several garlic cloves, cut into slivers,optional 2 tablespoons of bacon fat, Crisco shortening, or vegetable or canola oil Heaping 1/4 cup of all purpose flour 1 teaspoon kosher salt 1/2 teaspoon pepper 1 teaspoon of Cajun seasoning to taste 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 cup of vegetable or canola oil 1/2 cup of all purpose flour 1 cup of choppedonion 3 cups of beef stockor broth, warmed 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme, crushed 1 teaspoon of Worcestershire sauce 1 large bay leaf 3 large carrots, peeled and cut into quarters 2 large baking potatoes, peeled and cut into chunks Instructions Preheat the oven to 275 degrees F. Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut, if desired. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture onto a plate or pan, place roast on top of flour mix and sprinkle remaining flour mix over the top of roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 minutes while the oven preheats. Heat 2 tablespoons of fat in a Dutch oven over medium high heat. Using tongs, carefully place the roast into the hot oil and sear it on all sides. Remove roast and set aside. Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly, until mixture reaches the color of mud, about 5-7 minutes. Stir in the chopped onion and cook about 3 minutes. Stir in the warm beef broth, rosemary, thyme, Worcestershire and bay leaf. Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275 degrees F for two hours, basting occasionally. Remove from the oven, baste the meat, and add the carrots along the sides of the roast. Cover and return to the oven for one hour. Remove, baste and add the potatoes; cover and cook for about another hour or until potatoes are tender. Can serve with gravy as is, or remove the fat if desired. Turn the oven off, carefully transfer the roast and vegetables to a platter - the roast will be very tender so use a wide spatula underneath the meat to lift and transfer it. Tent the platter loosely with foil and place into the oven to keep warm and let rest. Skim off visible fat, or use a gravy skimmer to remove fat. Bring the gravy to a boil on the top of the stove, reduce heat and simmer until gravy is reduced slightly and thickened enough to coat the back of a spoon. Transfer to a platter, surround by vegetables and spoon gravy over top, or over individual servings; serve remaining gravy at the table.
Posted on: Sun, 16 Nov 2014 17:46:30 +0000
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