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RECIPE # 5113 THE PERFECT POT ROAST Mon. Jan. 13, 2014

RECIPE # 5113 THE PERFECT POT ROAST Mon. Jan. 13, 2014

CREATED Jan 13, 2014

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY

 


1 (3 1/2 -4 pound) boneless beef chuck-eye roast 

Kosher salt

Black pepper

2 Tablespoons unsalted butter

2 medium onions

3 medium carrots

1 celery rib

2 teaspoons minced garlic cloves

1 cup beef broth

1/2 cup dry red wine

1 Tablespoon tomato paste

1 bay leaf

1 sprig rosemary

1 sprig thyme 

 Pull the beef chuck-eye apart where there is a natural separation. Trim larger portions of fat off.

Generously salt both sides of beef and let rest for one hour.

Prep the onions by cutting in half and slice thinly. Chop carrots and celery.

Preheat oven to 300 degrees.

Melt unsalted butter in Dutch oven on the stove top. Cook onions, stirring occasionally for 10 minutes or 

until softened. Add carrots and celery and cook an additional five minutes. Stir garlic in for 30 seconds.

Combine beef broth, wine, and tomato paste. Add to onion, carrot, and celery mixture. Add bay leaf, 

rosemary, and thyme. Bring to a simmer.

Pat beef dry with paper towels and season generously with pepper. Roll pieces of meat into a loaf shape 

and tie.

Place meat on top of simmered vegetables. Cover Dutch oven with aluminum foil and place lid on top. 

Transfer Dutch oven to oven and cook four hours, turning roast halfway through cooking process.

When beef is tender, remove bay leaf, thyme and rosemary. Place pot roast and vegetables in a suitable 

bowl to go into the refrigerator. Let sit overnight to absorb flavors.

Remove congealed fat from bowl. Place pot roast on cutting board and slice 1" pieces against the grain. 

Place back in the Dutch oven and warm with vegetables. When heated, place pot roast in serving dish 

and pour juices and vegetables on top and enjoy.