Robin Williams' classic pot roast
Source of Recipe
Star Palates
Recipe Introduction
Robin Williams' Classic Pot Roast from "The Star Palate" cookbook... Wed, 5 Jan 2005, at 11:35 p.m.
Yes, Anna Kournikova can hit a tennis ball and turn men to mush. But did you know she also can make a mean Ukrainian borscht? Or that Billy Joel likes to make ``Uptown marinated skirt steak'' when he's not sitting at the piano? Or that Britney Spears and her mom, Lynne, enjoy whipping up seafood pasta?
In ``Star Palate'' (Documentary Media, $29.95) by Tami Agassi (tennis great Andre Agassi's sister) and culinary consultant Kathy Casey, you'll find out just what the stars do like to eat -- and get their recipes (see recipe this page). All proceeds from the book go toward breast and ovarian cancer research.
Tami Agassi, executive director of the Marsha Rivkin Center for Ovarian Cancer Research, is a breast cancer survivor. The cookbook is available at select Costco, Target, Barnes & Noble, Wal-Mart, Origins and Restoration Hardware stores. For more information, go to www.starpalate.com.
(it's really from RW's personal chef)
List of Ingredients
Serves 8
1 (5-pound) boneless chuck roast
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 onions, diced
1/2 cup red wine
1/2 cup beef broth
2 tablespoons tomato paste
2 garlic cloves, crushed
2 carrots, cut in large chunks
2 stalks celery, cut in large chunks
2 bay leaves
3 tablespoons flour
1/4 cup water
Recipe
Preheat oven to 325 degrees. Trim beef of excess fat; if necessary, cut into 4 evenly sized pieces to fit better in your cooking vessel. Season meat with salt and pepper.
Heat oil in a large, deep pan or Dutch oven over high heat until hot but not smoking. Brown meat well on all sides, about 2 to 3 minutes per side, and remove to a plate when done.
Turn down heat to medium-high; add onions and saute until well browned and caramelized, scraping up all browned bits from the pan. Add wine, broth, tomato paste, garlic, vegetables and bay leaves. Return meat to pan, and bring to a boil.
Cover and place in preheated oven. Cook until meat is very tender, about 2 to 3 hours. Halfway through cooking, turn meat over so all surfaces spend time in the liquid.
When done, remove from oven, discard bay leaves and remove celery and carrot with a slotted spoon to a dish; reserve. Take meat from pot, and keep warm. Mix flour and water to make a smooth slurry. Whisking constantly, drizzle slurry into sauce and bring to a boil. Reduce heat, and simmer sauce 3 to 5 minutes to thicken and cook out flour taste. Adjust seasoning.
Serve pot roast, sliced, with gravy. Accompany with roasted root vegetables, buttered noodles, rice or mashed potatoes, if you like.
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