Angela
Elite member
- Messages
- 21,823
- Reaction score
- 12,329
- Points
- 113
- Ethnic group
- Italian
Two recipes from isolation.
I ordered some stew beef, but when it was picked up it was a 4.5 pound Chuck Roast.
I could have cut it up, but I do like pot roast, so into the oven it went.
Always leave meat out for 30 minutes to come to room temp. Then dry with a paper towel.
First, I heavily salted and peppered it. Then, I patted it with some flour to thicken the "gravy" or juice later.
Next, I seared it on all sides in a few tablespoons of light olive oil. (maybe two-three minutes per side) Don't let it burn, just brown.
After that was done I removed the meat, added a bit more oil, and put in 2 medium chopped onions , then 3 large chopped garlic cloves, keep stirring, then about 2 very large chopped carrots, and two cut up large stalks of celery. The vegetables should be roughly equal in quantity, If you want them to sort of disappear, cut small, otherwise leave them a bit larger as a sort of small side dish. When that had sauteed a bit, I added 2 tablespoons of flour to make a sort of roux, and then 1 tablespoon full of tomato paste.
Be careful it doesn't burn. Next I added 2 cups of beef stock (Kitchen Basics is my favorite here in the U.S.) and 1 cup of red wine.
I placed a sprig of rosemary and one bay leaf on top, then covered the Dutch Oven and put it in the oven at 350 degrees for 3-3 1/2 hours, or you can cook it on the stovetop. Cook on low flame if cooking on the stovetop.
You can strain some of the liquid at the end and if it isn't thick enough for you use some cornstarch.
(It actually took 3 1/2 hours plus. Every cut of meat is different.)
I ordered some stew beef, but when it was picked up it was a 4.5 pound Chuck Roast.
I could have cut it up, but I do like pot roast, so into the oven it went.
Always leave meat out for 30 minutes to come to room temp. Then dry with a paper towel.
First, I heavily salted and peppered it. Then, I patted it with some flour to thicken the "gravy" or juice later.
Next, I seared it on all sides in a few tablespoons of light olive oil. (maybe two-three minutes per side) Don't let it burn, just brown.
After that was done I removed the meat, added a bit more oil, and put in 2 medium chopped onions , then 3 large chopped garlic cloves, keep stirring, then about 2 very large chopped carrots, and two cut up large stalks of celery. The vegetables should be roughly equal in quantity, If you want them to sort of disappear, cut small, otherwise leave them a bit larger as a sort of small side dish. When that had sauteed a bit, I added 2 tablespoons of flour to make a sort of roux, and then 1 tablespoon full of tomato paste.
Be careful it doesn't burn. Next I added 2 cups of beef stock (Kitchen Basics is my favorite here in the U.S.) and 1 cup of red wine.
I placed a sprig of rosemary and one bay leaf on top, then covered the Dutch Oven and put it in the oven at 350 degrees for 3-3 1/2 hours, or you can cook it on the stovetop. Cook on low flame if cooking on the stovetop.
You can strain some of the liquid at the end and if it isn't thick enough for you use some cornstarch.
(It actually took 3 1/2 hours plus. Every cut of meat is different.)
Last edited: