DUTCH OVEN CHUCK POT ROAST
By James Beard Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what's what, consult a butcher's chart to see where in the animal the cut is from and what cooking method it's best suited to....
Provided by jPaul Gaskill
Categories Roasts
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
- 2. Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
- 3. Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Enim Sheiba
[email protected]This recipe is a waste of time and ingredients. The beef was tough and the vegetables were mushy.
jemarko edwards
[email protected]The beef was tough and chewy. I think I overcooked it.
Salman Bukhari
[email protected]This recipe was a bit too bland for me. I think I'll try adding some more herbs and spices next time.
Meshach Ferguson
[email protected]I found that the recipe needed a little more seasoning. I added some garlic powder and onion powder, and it really improved the flavor.
havillah fell
[email protected]The beef was a little dry for my taste, but the vegetables were delicious.
Zain Nazeer
[email protected]I love that this recipe is so simple to make. I just threw everything in the pot and let it cook. It's a great recipe for a busy weeknight.
Franco Simangas
[email protected]This recipe is a great way to use up leftover vegetables. I used a mix of carrots, celery, and onions, and they all turned out perfectly.
George Mwamibopo
[email protected]I've made this recipe several times, and it's always a hit with my family. The beef is always tender and flavorful, and the vegetables are always cooked perfectly.
Janna Gladman
[email protected]This is my new go-to recipe for chuck roast. It's so easy to make, and it always turns out delicious.
C0lbyy
[email protected]I followed the recipe exactly, and it turned out perfectly. The beef was tender and juicy, and the vegetables were cooked to perfection.
Keith Salter
[email protected]This chuck roast was fall-apart tender and so flavorful! I loved the simplicity of the recipe, and it was a great way to use up some leftover vegetables.