Subj : T.O.H. Daily Recipe - 31
To   : All
From : Dave Drum
Date : Thu Mar 09 2023 05:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pioneer Woman's Pot Roast
 Categories: Beef, Vegetables, Herbs
      Yield: 6 servings
 
      5 lb Chuck roast
           Salt & fresh ground pepper
      2 tb (to 3 tb) olive oil
      2 lg Onions; peeled and halved
      8    Carrots; unpeeled, in 2"
           - pieces
      1 c  Red wine; opt
      3 c  Beef broth
      3    Sprigs fresh rosemary
      3    Sprigs fresh thyme
 
  Set the oven @ 275ºF/135ºC.
  
  In a large pot or Dutch oven, over medium-high heat, add
  the olive oil. When it shimmers, add the onion halves
  and cook until browned on all sides. Remove to a plate.
  
  Next, toss in the carrots and saute until fragrant and
  lightly charred. Remove the carrots and add them to the
  plate with the reserved onions.
  
  Generously season the chuck roast on all sides with salt
  and pepper.
  
  Add a bit more olive oil to the pot, if needed, then add
  the meat to the pot. Sear it on all sides until it is
  nice and brown all over. Remove the roast to a plate.
  
  EDITOR’S TIP: When searing the beef (or searing any
  steak), make sure the pot is still screaming hot to get
  a nice crust on the meat. Resist the urge to move the
  meat more than necessary in the pot, and flip it only
  once.
  
  With the burner still on high, deglaze the pot with 1
  cup of red wine or beef broth. Use a wooden spoon or
  whisk to scrape the bottom of the pot to loosen all of
  the bits (a.k.a. the fond) stuck to the surface.
  
  Return the roast back into the pot with the onions,
  carrots and fresh herbs. Add enough beef stock to cover
  the meat halfway, about 2-3 cups, then cover with a
  tight-fitting lid.
  
  Transfer the roast to the preheated oven and roast for 3
  to 4 hours. The roast is ready when it’s fall-apart
  tender. Serve with mashed potatoes and other homestyle
  side dishes of your choice. Enjoy!
  
  Ree Drummond somewhere in TV Land
  
  Makes: 6 servings.
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You will remember well any time you forgive and forget" Franklin P. Jones
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