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Company Pot Roast

Source of Recipe

MEANCHEF and RITA


List of Ingredients

Day One:
5-6 garlic cloves, smashed and skin removed
3-4 sprigs fresh rosemary
5-6 sprigs fresh thyme
10 black peppercorns
4 lbs boneless chuck pot roast
2-3 Tbs olive oil
salt and fresh ground black pepper
1 large onion, chopped
3 leeks, washed well, chopped (white part only)
2 oz tomato paste
1/4 cup brandy or cognac
1 cup hearty red wine, we used a Zinfandel
2-3 cups beef stock
1 15oz can diced tomatoes
Day Two:
4-5 large carrots cut into 3/4" chunks
4-5 large celery stalks cut the same
1 small bag (24 oz) baby dutch or Yukon gold potatoes cut in half
1 lb whole mushroom caps
2 cups frozen or fresh pearl onions (optional)
Chopped Italian parsley for garnish





Recipe

To develop the best flavor use a two day process.
Day one:
Place oven rack in the bottom third of oven and heat oven to 300 degrees

Place the smashed garlic, rosemary, thyme and peppercorns in a square of cheese cloth that you have rinsed in water and tie.

On stove top heat olive oil in a large roasting pan on medium high.

Brown the meat well on both sides. About 5 minutes per side. Remove meat to a platter.

Pour off fat from pan and return 2-3 TBS to roaster

Turn heat to medium under roasting pan

Add onions and leeks and cook until soft.

Make a small place in center of onions and leeks and add tomato paste. Cook, stirring for 2-3 minutes until paste darkens a bit.

Add the brandy. Reduce until 2 tablespoons of liquid remain in pan.

Add the wine, diced tomatoes and their juices and the cheesecloth bundle.

Put the meat back in the roaster and add enough beef stock to come half way up on the meat. Bring to a simmer

Place a piece of parchment paper over the meat and cover tightly with aluminum foil

Place in 300 degree oven and cook for 1 hour

After 1 hour, remove the foil and parchment and turn meat over.

Replace parchment and foil and seal tightly again and cook another hour

Remove from oven after two hours. Loosen aluminum foil, remove parchment and herb package.

Carefully remove the meat to a platter.

Place the pan juice and cooked onions and leeks into a large strainer, pressing down on vegetables to get all the juices out.

Put strained pan juices back into roasting pan, add the meat. (you can add a bit more beef stock if necessary to keep meat moist)

Let meat and juices cool a bit, cover and refrigerate over night.

Day two:
Set oven temperature to 300 degrees

Remove roasting pan from refrigerator about one hour before placing in oven.

Add carrots, celery, potatoes and pearl onions (if using) cover, and bring to a simmer on the stove top.

Cover pan and place roaster in oven for 30 minutes.

Uncover, stir vegetables, return to oven and cook, uncovered, for 30 more minutes or until vegetable are fork tender.

Arrange on a serving platter with some of the pan juice and garnish with the parsley.

Place remaining pan juices in a gravy boat and serve with a nice loaf of bread and a good hearty red wine