Sunday Essentials Braised Beef Roast Perfected Recipes

BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

SUNDAY ESSENTIALS: BRAISED BEEF ROAST PERFECTED

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-to-large ovenproof pot with a lid to make this recipe. A good Dutch oven would be more than ideal.
• 3. Type of Roasts My preferred roast for this recipe would be a chuck or blade. Both are tougher cuts of beef, that just love hanging around in a hot tub of gravy and veggies until they are fork tender. Other cuts will work as well, but you might need to adjust the cooking time. Type of Potatoes I prefer Yukon golds for this recipe; however, reds and even russets would do fine. You might even throw in some sweet taters. If you are using russets, you might want to wait an additional 30 minutes before throwing them in the pot.
• 4. Gather your ingredients (mise en place).
• 5. STEP 1
• 6. Place a rack in the lower position and preheat the oven to 350f (175c).
• 7. Place a pot onto the stove at medium high heat and add the oil and butter. While the butter is melting, season the roast with salt and pepper... Be generous. Add the roast to the pot.
• 8. Sear on all sides, until it is nice and browned, about 2 - 3 minutes per side.
• 9. Remove the roast and reserve.
• 10. STEP 2
• 11. Reduce heat to medium and add the onions. Cook until they soften and turn translucent, about 8 - 10 minutes. Add the garlic and stir until fragrant, about 60 seconds.
• 12. STEP 3
• 13. Add the dry spices and stir to combine.
• 14. STEP 4
• 15. Whisk 2 tablespoons of flour into one cup of beef broth, then add to the pot.
• 16. Stir to combine, then add the diced tomatoes, balsamic reduction, Dijon, and honey.
• 17. Stir until everything is nicely combined, then add the seared roast.
• 18. Place, covered, into the preheated oven and bake for 90 minutes.
• 19. STEP 5
• 20. After 90 minutes, whisk a tablespoon of flour into a cup of beef broth. Open the oven, and add the broth; along with the veggies.
• 21. Reduce the heat to 325f (165c), cover and continue to bake until the roast is tender, and the veggies cooked, but not mushy, about 2 additional hours.
• 22. PLATE/PRESENT
• 23. Slice thickly, then serve with the veggies, and that awesome gravy. Enjoy.
• 24. Keep the faith, and keep cooking.