A great recipe for roasting beef that becomes just as tender. Cooked in the oven with carrots and herbal broth. This is the perfect Sunday dinner you've been looking for!
* Ingredients :
° 3-4 lbs of roasted chuck beef, look for one with nice marbling throughout
° 2 teaspoons kosher salt
° 1 teaspoon black pepper
° 3 tablespoons olive oil, divided
° large onion, cut into cubes
° 6-8 large carrots, peeled and cut into 2-inch pieces
° 1 cup chopped celery
° 4 fresh garlic cloves, minced
° 2 tablespoons tomato paste
° 4 cups beef broth
° 1 tablespoon Worcestershire sauce (soy sauce can be used instead)
° 1 tsp-balsamic vinegar
° 3 sprigs of rosemary (about 3 inches each)
° 3 springs of thyme (about 3 inches each)
° 2 bay leaves
° 1 tsp butter
° 2 tablespoons all-purpose flour
* Directions :
Heat the oven to 325 degrees.
Place the Dutch oven or heavy saucepan on the stove top over medium heat, add 2 tablespoons of olive oil to keep warm.
Meanwhile, pat on roasted chuck patty to dry with a paper towel and sprinkle 2 teaspoons salt and 1 teaspoon pepper, to coat both sides.
Put the chuck chuck in the saucepan and brush the first side for 5 minutes, then flip it over and let it brown for 5 minutes.
Expert tip: Don't bother roasting while it's turning brown, it should remain in contact with the pan until it is properly browned.
Remove the roasted meat, put it on a plate and set it aside.
Add the remaining tablespoon of olive oil to the saucepan. Add the onions, carrots and celery to the pot and sauté for about 5 minutes.
Add garlic and tomato paste and toss around the pot for 1 minute.
Pour a cup of beef broth and defrost the bottom of the pot.
Deglazing: When scraping the browned parts from the bottom of the pan.
Pour in remaining 3 cups of beef broth, Worcestershire sauce, balsamic vinegar, rosemary, thyme and bay leaves.
Stir everything and then leave it to boil over medium-high heat.
Once it boils, remove it from the heat and nest the browned envelope in the saucepan again.
Expert tip: You want the liquid to turn out to the highest roasting level. Do not immerse the roast completely.
Put the lid on the pot and put it in a preheated oven at 325 degrees for 3.5 hours.
Remove the pot from the oven, remove the pot from the grilled carrots and the cooked carrots, and place them on a serving plate.
Let them rest under a thin piece of tin foil while you make the broth....
broth
Strain the liquid remaining in the bowl through a fine mesh sieve over a bowl to remove the solids (onions, celery, herbs, and bay leaves), discarding the solids.
Squeeze as much of the clear, bright orange pomade from the top of the liquid as possible.
Expert tip: Don't skip this step, letting go of this fat will make the broth greasy!
Pour the filtered liquid back into the saucepan, and bring to a boil over medium heat.
In a small bowl, mash butter and flour together at room temperature, making Beurre Manié (a thickener).
Whisk the entire flour/butter mixture into the simmering sauce. Let it simmer for about 2 minutes, it should thicken into a nice broth.
Taste the broth for more seasoning (salt and pepper).
service
Serve this pot roast, sliced/cut into individual portions, along with the cooked carrots and a side of mashed potatoes (recipe linked below), all topped with an herb broth.
Enjoy !
