Pot roast beef

Posted by & filed under Savoury.

I’ve been wanting to make an epic Sunday roast for a long, long time now! The plan was to make a nice roast beef, and have a roast beef sandwich competition. The contenders would be a sandwich made with deli roast beef, versus my homemade roast beef. Unfortunately, this awesome idea happened in summer, when the last thing I wanted to do was switch on the oven for hours. Summer was characterized by much BBQing, grilling, and lots of salads and picnics. But when the weather finally turned cold, it was finally roast beef time! The sandwich competition never happened, partly because gluten-free eating happened. But the roast beef that I made was still pretty good 🙂 Now that winter is coming (lol couldn’t help chuckle at the game of thrones reference…), I will for sure be making a lot more comfort food. Just wait for my beef, old cheddar, and guiness pie!! So the next time I make a roast, I’ll be sure to build an epic sandwich and post it.

Also, speaking of winter, if you live in Vancouver, you’ll know that winter = darkness and rain. That makes for awful photography conditions. I’m currently building a lightbox, something I’ve never done before, and so hopefully you’ll get to see the results of my new photography set up soon! If the next few posts are not that great since I took the pictures in cloudy conditions without the lightbox… I apologize. Blame Vancouver.

So when I was picking out what recipe to use for my roast, I had the choice of doing a normal roast, or a pot roast. From what I understand, pot roasts produce a more fall-off-the-bone type texture. Yum. I decided to go for the pot roast. My mom usually makes her roast beef in a pressure cooker. This reduces cooking time, and produces a tender texture. But, because I’m scared of blowing up my kitchen, and don’t trust myself around highly pressurized instruments, I chickened out from using a pressure cooker, and opted for Ina Gaarten’s pot roast recipe instead! About a month after I made the pot roast, I threw a pumpkin carving party while everyone watched horror movies. I tried to make popcorn, but somehow burnt it.. No, incinerated it. It was charcoal by the time I noticed it, and my apartment, hair, and clothes, all reeked of smoke for the next few days. THIS is why I can’t trust myself around dangerous pressure cookers! But next time, people, next time I’ll man up, and try the pressure cooker + sandwich making part. Promise!!!

Ingredients

  • 1 boneless beef chuck roast, tied
  • Salt and pepper
  • All-purpose flour
  • Olive oil
  • Carrots
  • Onions
  • Celery
  • Leeks
  • Garlic (lots)
  • A bottle of red wine (some to drink, some for the recipe!)
  • 1  can whole plum tomatoes in puree
  • Chicken stock
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, at room temperature

Turn the oven to 325F. Take your hunk of beef, pat it dry, and season generously with salt and pepper. Then coat it in flour.

Take your big pot that you’ll be making the entire roast in, and heat up some olive oil. When hot, sear the beef on each side. Use a fork when you turn it over, so that you don’t lose the crust. When this is done, transfer the beef to a plate.

Add a little more olive oil to the pot, and cook the veggies and garlic. Add salt and pepper. When they’re soft, add the wine. Next, add the tomatoes, chicken stock, and herbs.

Add the beef back into the pot, bring everything to a boil, cover, and stick in the oven. After 1 hour, lower the temperature to 250F. I spent that 1 hour taking a walk by the beach, it was nice! After a total of about 2 to 2 1/2 hours, depending on how big your roast is, it’ll be done.

Remove the roast, as well as the herbs from the pot. I used an immersion blender to puree the vegetables a bit, then thickened up the sauce with some flour, over the stove. This recipe will yield a LOT of sauce. Perfect for the sandwich that I never made!

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