This comes from cooks illustrated as a simpler way to make pot roast that doesn't requiring searing the meat. I have made it many times. It is now my go to recipe.
Software:
- 3 1/2 to 4 lb chuck roast pulled apart at fatty seam
- 2 medium onions halved and sliced thin
- 1 large carrot chopped medium
- 1 celery rib chopped medium
- 2 cloves garlic crushed
- 1 cup beef broth plus more for sauce
- 1/2 cup red wine plus 1/4 cup
- 1 tbsp tomato paste
- 1 bay leaf
- thyme
- 1 tbsp balsamic vinegar
Program:
1. Salt and roast and let it sit out while you prepare the rest
2. Set rack to lower middle position and heat oven to 300
3. Heat oil in Dutch oven over medium high heat
3. Add onions cook until softened and beginning to brown
4. Add carrots and celery and cook for another five mins
5. Add garlic and cook for another minute or so until fragrant
6. Add tomato paste, cup broth, 1/2 cup wine, thyme and bay leaf and bring to simmer
7. Pat roast dry and pepper; tie if required
8. Nestle roast on top of veggies and cover with foil and lid
9. Cook about four hours, turning halfway through
10. Remove bay leaf and strain liquid info our 4 cup measuring cup; if less then 3 cups add beef broth until 3 cups
11. Add strained veggies and liquid to blend and blend smooth
12. Put liquid in saucepan and bring to simmer
13. Add additional time, 1/4 cup wine, and vinegar - return to simmer
14. Season to taste
Yum!
