Sunday Beef Pot Roast

Pot roast is peasant food. It is also comfort food.

A cheap cut of beef, some inexpensive vegetables and a Sunday seems like a perfect combination for pot roast.  My wife, Kathy recently purchased an enamel-coated, cast iron, Dutch oven.  Along with the pot came a recipe for beef pot roast which I used as inspiration for my version of pot roast.  Along with the more traditional ingredients, this recipe also uses crushed tomatoes, sherry, thyme and garlic to create a sauce that is rich with flavor.  Including the prep work and browning this recipe took about 3 hours from browning to table.  The only other thing this recipe could use is a batch of pop-overs.

SERVES 4-6

INGREDIENTS:

• 8 Sprigs of Thyme
• 8 Sprigs of Parsley
• 2 Bay Leaves
• 2 Tbsp Vegetable Oil
• Flour
• 1 Boneless Chuck Roast (about 4 pounds)
• Kosher salt
• Fresh Ground Pepper
• 2 Medium Onions-sliced
• 6 Cloves Garlic-smashed and peeled
• 1 Cup Sherry, (Red Wine can substitute)
• 1 15-oz Can Crushed Tomatoes
• 4 Medium Carrots-quartered and cut in thirds
• 2 Ribs Celery-halved and cut into fourths
• 1 1/2 Pounds Medium Red Potatoes-quartered

DIRECTIONS

1. Heat oven to 325 degrees.
2. Tie thyme, parsley and bay leaf into a bundle using kitchen string.
3. Browning:
1. In a large enamel-lined Dutch oven with a tight fitting lid, heat oil over medium-high heat. 
2. Spread flour out on a plate. 
3. Season beef generously with salt and black pepper
4. Roll in the flour and shake off the excess.
5. Sear the meat, uncovered, turning until all sides are well-browned. (10-12 minutes) 
6. Transfer the beef to a plate.
4. Deglazing:
1. Add onions and garlic to the pot and cook, stirring, until browned.  (about 5 minutes)
2. Add sherry and boil until syrupy.  (about 3 minutes)
3. Using a wooden spoon to scrape up the brown bits (fond) that cling to the pan.
5. Sauce
1. Add tomatoes
2. Season with salt and pepper
3. Drop herb bundle into the pot.
6. Nestle the beef in the tomatoes and onions.
7. Add just enough water to cover the meat 3/4 of the way up.
8. Cover and bring to a simmer.
9. Transfer pot to the oven and cook until the meat is just tender. (about 1 1/2 hours)
10. Scatter vegetables around meat.
11. Continue cooking uncovered until the beef and vegetables are very tender. (about 40 minutes)
12. Discard the herb bundle.
13. Remove the meat and tent with foil on a cutting board to rest for 10 minutes before slicing.
14. Check the broth and season with salt and pepper as needed.
15. Arrange the vegetables on a platter.
16. Slice meat against the grain and add it to the platter.
17. Spoon some sauce over the meat and pour the remainder into a small pitcher to serve at the table.

After the first bite, you'll close your peasant eyes and wonder what the king is eating tonight.