From The Gourmet Goddess - Divine Dinners©
Autumn is in the air and the evenings have begun to get chilly in Connecticut. I am beginning to see the trees change color and I feel a little sad the days are getting shorter.
To cheer myself and my family up I decided it was time for The Gourmet Goddess® to make some heartier comfort food- and I made one of our fall favorites, pot roast.
I made two so we could have leftovers.
I preheated the oven to 350 degrees and then I sprinkled the meat with salt and pepper and dredged it in flour.
Meanwhile I sautéed some onions and carrots for each one in nice heavy Dutch ovens on a medium high heat until golden brown and removed them from the pan and set them aside.
I seared the meat 4 minutes on both sides. Then I added the wine and scraped the drippings. Add the bouillon and bouillon cubes, vinegar, tomato paste, raisins, garlic, and bay leaves and stirred it all together. Bubble, bubble, toil and trouble.
I returned the meat to the Dutch oven and put it in the oven for 3 hours. Then I made some noodles and carrots and set them aside to reheat when the meat was done.
After 3 hours I removed the meat and let it sit on a carving board. I strained the juices into a pan pressing the vegetables through a sieve, removed the fat and brought it to a low boil on the stove. Then I added cornstarch mixed in water to thicken the gravy, stirring and simmering for a few minutes. I plated the meat, reheated carrots and noodles and poured on the gravy. Then we sat down to our fall banquet!
Here are the ingredients for One Pot Roast
1 - 3 pound Chuck Roast
2 teaspoons Salt
1 teaspoon Dried Black Pepper
1⁄4 cup All Purpose Flour
2 Sweet Onions quartered
30 Baby Carrots
4 tablespoon Butter divided
4 tablespoons Light Olive Oil divided
1 cup Burgandy
2 cups Low Sodium Beef Broth
1⁄4 cup Apple Cider Vinegar
3 Beef Bouillon Cubes
1⁄4 cup Raisins
3 cloves Garlic
2 tablespoons Brown Sugar
To Thicken Gravy at the End
2 tablespoons Cornstarch
1⁄4 cup Cold Water
Preheat oven to 350 degrees.
Melt 2 tablespoons butter and 2 tablespoons olive oil in Dutch oven on medium heat.
Sautee onions until lightly golden brown. Remove and set aside.
Sautee carrots until they start to brown about 4 minutes. Remove and set aside.
Melt remaining 2 tablespoon butter and oil.
Sear meat on medium high flame about 4 minutes on each side until golden brown. Remove and set aside.
Deglaze pan with burgundy and simmer 1 minute.
Add broth, vinegar, bouillon cubes, tomato paste, raisins, sautéed onions and carrots and bay leaves.
Return the meat to the pot, cover and bring to a simmer.
Place in oven and cook for 2 1⁄2 3 hours until meat can be pulled apart with a fork.
Meanwhile make some noodles and sliced carrots for sides and keep warm.
Remove from oven and let meat sit on cutting board 20 minutes.
Strain vegetables through a sieve and press on vegetables so they let out their juices. Skim fat off gravy. Thicken with cornstarch and water if needed.
The Gourmet Goddess