|Fancy Schmancy Pot Roast with Caramelized Shallots|
|perfectly browned chuck roast|
|veggies + aromatic herbs|
|heavenly caramelized shallots.|
|nuggets of shallot candy, garnished with fresh herbs|
|see the shallot candy bulbs? yesssss.|
|the anatomy of the perfect, fancy pot roast with caramelized shallots|
For the Pot Roast:
5lbs Boneless Chuck Roast (sprinkled heavily with salt & pepper)
2T EVOO + 2T Unsalted Butter
2 Vidalia Onions, Peeled & Cut into Wedges
8 carrots, Peeled & Cut into Sticks
2 Leeks, Sliced & Sautéed
2 Stalks of Celery, Finely Chopped & Sautéed
1C red wine
2-3C beef stock
1 can of Beef Consommé
1 Packet of Onion Soup Mix
1-2T Sugar (or to your desired sweetness, to balance out the flavors)
1-2T Prepared Horseradish
2 Dried Bay Leaves
3 Sprigs of Fresh Thyme
3 Sprigs of Fresh Rosemary
8 Cloves of Roasted Garlic
1 Package of Portabella Mushrooms
½lb Baby New Potatoes
1 Small Head of Cabbage, Core Removed + Cut into Wedges
For the Caramelized Shallots:
6T Unsalted Butter
2lb Shallots, Peeled & Left Whole
3T Sugar + 2T Red Wine Vinegar
Splash of Good Red Wine
Salt & Pepper
Fresh Minced Parsley or Chives, For Garnishing
1. Prepping the Meat: Generously salt and pepper your chuck roast. Lightly coat all sides of the meat with flour (this will help the meat brown better).
2.Heat a large pot or Dutch oven over medium-high heat. Then add in the olive oil and butter.
3. Prepping the Veggies: Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the wedges onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. And then, you should sauté the celery and leeks until caramelized. Remove all of these sautéed veggies to the plate of carrots.
4. For the Pot Roast: Add a bit more olive oil & butter to the very Dutch oven pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use the red wine to deglaze the pan, scraping the bottom with a whisk to get the entire wonderful flavor up. Add in the beef stock, When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
5. Put the lid on, and then roast in a 300-degree oven for 4 hours.
6. For the Caramelized Shallots: Preheat the oven to 400 degrees. Melt the butter in a 12-inch oven-safe sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well to coat. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot. If your sauté pan is like mine and not oven-safe, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish (sprayed with Pam) when it’s ready to go in the oven. Bake them in the preheated oven for 15-30 minutes (depending on the size of the shallots. They will become soft, tender, and golden-brown in color. Season to taste with salt & pepper to taste and sprinkle the top of fresh herbs.
7. Finishing the Pot Roast: Once the meat + veggies have been braised for 4 hours, remove the dish from the oven, let it slightly cool down, and then strategically place the shallot candy bulbs over the top of the pot roast (so you can get a shallot in each serving).
8. Serving the Pot Roast: Put either some cooked pasta or mashed potatoes into the bottom of your bowl and top it with a generous scoop of pot roast and caramelized shallots. Finally, drizzle some of the braising liquid (or sauce) over the meat + pasta/mashed potatoes and garnish with minced fresh herbs.
|my big 'ole plate of pasta, fancy pot roast, + caramelized shallots|