![]() ![]() It requires long cooking in a sealed pot with liquid or braising. ![]() What Kind of Meat for Pot Roastįor this recipe you want a chuck pot roast. It is simple and easy to do, and creates the beautiful gravy you see here. In a beurre manié, you combine butter and flour off of heat and add it to hot liquid. In a roux you combine the butter and flour over heat and then add the liquid. We are making a beurre manié, which is French for kneaded butter. To thicken the sauce at the end, we are doing something that is like a reverse of the roux we use in my New England Clam Chowder. They combine and create a deep and hearty sauce you will love. But the gravy gets its true flavor from the time those three liquids spend cooking the meat. The base of the gravy is wine, tomato sauce, and beef stock. The bulk of this pot roast gravy comes from the cooking of the meat itself. Combine soft butter and flour in a small bowl and stir them into the sauce to make the gravy. Skim fat from the top of the liquid if you are able to. (You can expect a 3 pound roast to take 4 hours.) The roast is ready when it falls apart easily when pulled on with two forks. After an hour and a half add carrots and potatoes and return the pot to the oven. Cover the pot and braise for 1 1/2 hours.Add tomato sauce, beef stock, thyme, rosemary, bay leaves, and minced garlic to the pot. Stir in the remaining liquid and seasonings.Scrape up the browned bits from the bottom of the pot. Brown both the top and the bottom of the roast, for 3 to 5 minutes on each side. Season the roast with salt and pepper on all sides. Heat olive oil in a heavy bottomed stock pot. ![]()
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