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Smokey Joe`s Cafe/D`Amico Beef Pot Roast




Source of Recipe


Chad Lewandowski, D`Amico & Sons


Recipe Introduction






List of Ingredients




2 - Tbsp Butter
1 - Tbsp Olive Oil
1 - 5 Lb. Beef Chuck Roast ( A 5 Lb. fully trimmed Beef Bottom Round may also be used. The Chuck Roast will be easier to portion in to serving pieces, the Bottom Round would be nice sliced )
1 - Tbsp Salt
2 - Tsp. Freshly Ground Black Pepper
1 - Cup chopped Onion
1 - Cup Chopped Carrot
1/2 - Cup Chopped Celery
3 - Whole Cloves Garlic, Crushed
2 - Large Tomatoes, Quartered
1 - Cup White Wine
2 - Tsp. Fresh Thyme Leaves
2 - Whole Bay Leaves
1 - Tsp. Whole Black Peppercorns
2 - Whole Cloves
2 - Cups Flavorful Beef or Chicken Stock ( You may use water )
2 - Tbsp Cornstarch
1/4 - Cup Water

Recipe



Pre-heat oven to 400 degrees

In a heavy casserole with a lid, just large enough to hold the meat, melt
the butter and oil on the stove top over medium high heat. Season the meat
on both sides with the salt and pepper and then brown well for two to three
minutes on both sides. Remove the meat from the casserole and reserve.

Add the onion, carrot, celery, and garlic to the casserole and saute until
the vegetables begin to color nicely. Add the tomato and the white wine. As
the wine reduces make sure to scrape up all the brown bits from browning the
meat and vegetables. Let the wine reduce by half. Add the meat back to the
casserole and then the thyme, bay leaves, peppercorns,and cloves. Add enough
of the liquid to come about half way up the meat. Bring the liquid to a
boil, cover and place in the pre-heated oven. Check the pot roast after
about ten minutes to make sure the liquid is barely simmering and then
reduce the oven temperature to 325 degrees. Cook for 2 1/2 - 3 1/2 hours
turning meat several several times and maintaining a slow simmer throughout
the cooking time. If needed, reduce the oven temperature to 300 degrees.
Taste the liquid after the first hour and add a small amount of salt if
needed. When the meat is fork tender, remove from the casserole and allow to
cool. Strain the liquid, pressing all the juice out of the vegetables well.
Skim the fat from the liquid and add enough water or additional stock to
measure 2 1/2 cups. Bring the liquid