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New England Pot Roast




Source of Recipe


e-cookbooks


List of Ingredients




1 4-pound chuck roast
salt & freshly ground pepper
1/4 cup oil
3 cloves garlic, minced
2 carrots, peeled and roughly chopped
3 celery sticks, roughly chopped
1 medium onion, roughly chopped
3 cups veal or beef stock
1 cup red wine
2 bay leaves
2 sprigs fresh thyme
2 Tablespoons oil
4 carrots cut in small sticks (batonnets )
4 parsnips cut in small sticks (batonnets)
1/4 cup chopped parsley


Recipe



Preheat the oven to 350F. Season the meat well with salt and pepper.
Place a heavy-bottomed pot on the stove over medium heat. Heat the oil in the pot and sear the chuck roast on all sides until brown.


Remove from the pot and set aside. Add the chopped onion, celery, carrot and garlic to the pot and cook, stirring regularly, until well browned.

Add the red wine to the pot and boil to reduce by 1/2. Return the meat to the pot, setting the fat side (if any) on top. Add the veal or beef stock, bay leaves and thyme. Bring to a boil and place the pot in the oven uncovered. Cook the pot roast 2-1/2 hours, turning every half-hour. If the sauce reduces too much, add 1 cup of water to moisten. While the pot roast is cooking, season and lightly oil the carrot and parsnip batonnets and roast them in an open pan in the 350-degree oven for 30 minutes.

Take the pot roast out of the oven and remove meat to a carving board, keeping warm. Skim off the excess fat from the sauce. Puree the sauce in a blender or food processor and season with salt and pepper. Briefly return the parsnips and carrots to the oven just to reheat, if necessary.

Slice the meat in 1/2-inch slices and arrange on a platter. Pour the sauce over the meat and garnish with carrots and parsnips. Sprinkle with the chopped celery.