3 Tbl. olive oil
kosher salt
pepper
3-5 Lbs. chuck roast
2 onions
6-8 carrots
2 - 2 1/2 c. low sodium beef broth
3-4 fresh rosemary sprigs
2-3 fresh thyme sprigs
mashed potatoes, for serving
Preheat oven to 275 degrees. Heat a large dutch oven over medium-high heat. Add one Tablespoon of olive oil and let it get really hot. Meanwhile, generously salt and pepper the chuck roast on both sides; set aside. Cut a couple of onions in half from root to tip, then cut off the tops and bottoms and peel off the skin. When the pot is very hot, place the onions in the oil and brown on both sides, about one minute per side. Remove the onions to a plate. Add another Tablespoon of olive oil to the pot.
Next, thoroughly wash, but don't peel the carrots. Cut them roughly into 2-inch slices. Throw the carrots into the same very hot pot. Toss them around until slightly brown, about a minute or so. The point here is to get a nice color started on the vegetables, not to cook them. Remove the carrots from the pot and allow the pot to get really hot again.
Add another Tablespoon of oil to the pot. Place the meat in the pot and sear it, a few minutes per side. Remove to a plate. Now, deglaze the pot by adding one cup of the beef broth, whisking constantly to get all the burned bits off the bottom. Place the meat back in. Followed by the carrots and onions. Pour enough beef broth into the pot to cover the meat halfway. Put in the fresh rosemary and thyme sprigs. Tuck them into the juice to ensure the flavors are distributed throughout the pot.
Cover the pot and roast in the oven for 3-5 hours (around one hour per pound of meat). Don't disrupt the roast during the cooking process. When the cooking time is over, check the roast for doneness; a fork should go in easily and the meat should be very tender. If it does not easily shred, cook a little longer. Remove the meat to cutting board and shred against the grain. Serve with the cooked carrots and some mashed potatoes. Spoon plenty of pan juices over the top.
No comments:
Post a Comment