Wednesday, October 31, 2012

Pot Roast -- What's up Chuck

Browned chuck after salt and peppered
Had a nice piece of chuck roast that I decided to use to make a pot roast based on this recipe.
This was almost the last piece of meat from our first of two shares from our meat CSA.

First I browned in a mix of butter, bacon drippings, and olive oil the onions, then the carrots, then the beef. Then I deglazed the pan with some port and added three cups of stock.

Browned onions and carrots and fresh herb sprigs
Deglazing the pan with a little port

The whole thing went into a 275 degree oven for three hours.

The meat was very tender and the veggies were quite tasty.

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