I had a craving yesterday which carried on until today, so I fulfilled it. Have you heard of, imagine it, believe it, think it, do it = receive it? Let me add, crave it. Uh huh…. yup and now that I’ve braised it, I may crave it again and again. What I imagined, came true in every sumptuous way imaginable. The roast chuck with carmelized fat that, when braised, keeps the meat tender and juicy. Combined that with with insanely delicious glaze made with Rioja, Worcestershire, bay leaves and thyme, well there you have it. An amazingly tender braised pot roast. Craving fulfilled.
Cooking time 4 hours.
In my basket I have:
3 pounds roast chuck (choose one with fat content)
2 Tablespoons Olive Oil
2 Tablespoons butter
5 large carrots – (2 inch slices)
3 large celery stalks (2 inch slices)
One large onion (sliced 1 inch chunks)
6 Fresh Bay Leaves
6 Thyme Sprigs
1/2 cup Worcestershire Sauce
1/4 cup Rioja or any red wine you prefer
1 TBSP Flour
3 TBSP Soy Sauce
4 TBSP water
What to do:
I recommend using a Dutch Oven vs the slow cooker.
Preheat the oven to 325 degrees.
Generously rub salt, pepper and garlic powder on the chuck roast. Set aside for 30 minutes. While the chuck is setting, chop the carrots, celery and onions.
Set the burner on medium high. Melt the olive oil and butter in a DUTCH OVEN. Sear the chuck on all sides until browned. Remove the roast and place in a plate.
In the same dutch oven, add the onions, carrots and celery. Cook for 5 minutes until the onions are translucent.
Add the wine and Worcestershire to deglaze. Cook with the vegetables for another 3 minutes.
Turn off the heat.
Place seared roast on top of the cooked vegetables. Spoon some of the glaze on the seared roast. Add the bay leaves and thyme to the pot and place couple on top of the roast.
Place the Dutch Oven in the preheated oven. Do not disturb for 1 hour.
After an hour, spoon 1/4 cup of the glaze to a bowl and whisk in 1 tablespoon of flour. When the flour is evenly incorporated, add water and soy sauce, stir. Pour it on top of the roast.
Put the lid back on the dutch oven, and braise for 3.5 more hours.
The roast is very ready when it falls apart so easily. Steak knife is not needed.
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