Entrée — “Tender Like Butter” Pot Roast by dvdlee

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Entree -- "Tender Like Butter" Pot Roast
Submitted by dvdlee on August 27, 2004 at 9:44 am

DESCRIPTION
Entree -- "Tender Like Butter" Pot Roast

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is an old-fashioned type of pot roast and it takes a LONG time to cook, but is tender (like butter!) and very flavorful. It is really easy and doesn't take much attention -- so you can do other things while it cooks.

I like to have a roast that is almost like a pot a feu (with vegetables cooked with meat), but you can leave out the carrots and onions if you want too.

Note 1: On what cut of meat: I like the boneless chuck roast for several reasons. It is flavorful (because it has a fair amount of fat - but it doesn't have too much fat), not as expensive as other cuts (remember, the purpose of a using moist heat to cook a piece of meat is to tenderize and make a "cheap" cut taste better), and is easy to carve. I only cook a 4 lb. roast because that will last us for around 3 to 4 meals (remember I only eat 2.5 oz for a serving though). You can cook a larger roast - make sure it fits in the pan!, but it will take longer to cook. For a six pound roast I would almost double everything, but a 6.5 or 7 lb. roast would be a better match for the recipe. You can also use a 7-blade chuck roast (it's the one that is flatter and has bones that kindof look like the number 7) but above all, don't use a truly expensive cut of meat - only chuck).

Note #2: On what wine to use: Use a Cabernet or Merlot, not too expensive, but decent enough you would drink it -- but not enjoy it as much as a really nice wine! Gallo California Cabernet is available & a standard choice, or Columbia Crest. I really think that a Meritage is best (any blend of cabernet, shirez, or merlot) since it has a broad range spectrum that goes well in cooking. If you want something a little spicer use a Pinot Noir or maybe a Shirez -- for a heavy red use a Zinfeldel. Don't use a "box" wine -- I don't care what you drink, but don't cook with that stuff! I think most people prefer California to French.)

1 3 & 1/2 to 4 lb. boneless chuck roast (see Note #1)
2-3 clove buds (or 1/4 teaspoon ground cloves - but the ground cloves in your cabinet won't taste as good as fresh ground)
1/4 teaspoon dried thyme
1 & 1/2 teaspoons ground pepper
1 & 1/2 teaspoons paprika
2 Tablespoons olive oil (use regular, not expensive extra virgin) or plain vegetable oil
1/4 cup finely chopped celery
Big pinch to 1/4 teaspoon red pepper flakes
1 & 3/4 cups red wine (See Note #2)
1 can beef consume (Campbell's 10.5 oz.) or 1 cup strong beef broth
4 - 8 cloves garlic (peeled but whole)
2 - 6 carrots (depends on how much you like carrots with your roast beef) peel and cut into pieces around 4 inches long)
2 yellow onions (peeled & cut into 4ths) OR 1/2 pint of boiler onions
1 big bay leaf (torn in 2)
4 to 8 oz. of tomato sauce
1/2 lb. of button mushrooms (optional, but nice)

Preheat oven to 350F.

Trim as much as you can of the big fat pieces of fat from the roast, then rinse the roast thoroughly under cold water, dry meat very well with paper towels. Tie roast with kitchen twine to preserve its shape (I usually tie one string the long length of the roast, then tie twine about every 3 inches alongside the narrow side of the roast.)

MEAT RUB
Using a mortar/pestle or spice grinder, grind cloves and thyme together. Grind pepper and then combine cloves/thyme, pepper and paprika together. Rub spices into the all of the surfaces of the meat (its easiest to do this with your hands) then place on a plate. Wash and disinfect your hands and all surfaces used to prep the roast (plus anything you may have touched with contaminated hands).

In a heavy Dutch Oven heat olive oil on medium-high heat. When pan and oil are hot (not smoking hot - I heat mine around 2 - 3 minutes, but that's an electric cooktop).

Place roast in the Dutch Oven AND DO NOT MOVE IT until it has cooked around 4 minutes on one side. The roast will release from the pan fairly easily after it has seared properly, but will really stick if the browning is not complete. I usually put a spatter shield on top of the pot, since this process will be messy.

Turn roast over and sear the 2nd side (this takes around 3 minutes). Using tongs, spoons, spatulas, or whatever works best for you in maneuvering this hunk of meat turn the meat on its side and sear the 4 sides. Each side will take around 2 minutes of searing. Remove meat from pan and let rest on a plate or platter.

As soon as the meat has been removed from the pot add the celery and 1/4 cup of wine. Using a wooden spoon or wood spatula scrape the bottom of the pot until all of the brown coating on the bottom of the pot is dissolved. If needed, use a little more wine from the 1 & 1/2 cups left over.

After the pan has been deglazed add the rest of the wine and bring to a boil. Add red pepper flakes, garlic, beef consommý or broth, bay leaf, tomato sauce (the quantity variation on tomato sauce depends on how much "color" and tomato you like, I only use 4 oz.).

Add the roast to the pot. The liquid should come up halfway to 3/4 on the side of the roast (if you need more liquid, add equal parts wine, beef consommý and water).

Add carrots and onion quarters (keep onion together by putting a toothpick through the wedge). Cover pot with foil, then cover. Reduce the oven to 250F and place pot in the oven.

Cook until the internal temperature of the roast reaches 200F (around 2 to 2 & 1/2 hours or so). While the roast is cooking, turn the roast every 30 minutes or so (be sure foil is tight before replacing the cover and putting it back in the oven).

After it has reached 200F, continue cooking the roast for ANOTHER hour to hour and a half (depending on the size of your roast). During the last half hour of cooking you can add 1/2 lb. of thickly sliced fresh button mushrooms if you like.

Remove meat from pot onto a carving board and tent foil over the roast. the roast should rest for 15 minutes before slicing.

Remove onions and carrots and then defat and strain the roasting liquid (leave some fat in the liquid to bind with the cornstarch). Measure the liquid and pour into a saucepan. For each 1 cup liquid you will need 1 Tablespoon of cornstarch to make a nicely thick southern gravy.

Mix the cornstarch in a separate dish with enough water and/or dry sherry to make a thin, smooth paste. Add cornstach slurry to strained liquid and then bring mixture to a boil over medium heat.

After the gravy has begun to boil, continue to cook and boil for a least one minute (I usually do 2 to make sure the cornstarch is cooked and thickened properly). If the gravy is too thin, add more slurry; if too thick, thin with a mixture of water and wine.

Carve roast, drizzle a little gravy over the slices and dust with some minced parsley, arrange the carrots and onion around the meat and serve with mashed potatoes. Pass gravy separately.

Option: You can partially cook some diced red potatoes and add them to the last 30 minutes of cooking if you don't want mashed potatoes. Or do this and have mashed potatoes with roast & gravy the next evening!

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