Pot Roast ala Connie Thomas
**NOTE: This recipe is a little different than the one in the video - it includes fewer number of vegetables.
INGREDIENTS
-3 to 4 onions, chopped
-3 carrots, chopped
-4 stalks of celery, chopped
-4 lb chuck roast
-3 to 4 Tbsp peanut oil
-1 cup cooking sherry
-4 cloves garlic, smashed
-2 bay leaves
-1 Tbsp dried parsley
-5 cups chicken broth
PROCEDURE
-Preheat oven to 350
-Chop veggies and put them in a bowl. Sprinkle with salt and set aside.
-Put meat on a clean cutting board and salt and pepper it liberally on all sides.
-Place a dutch oven or a large pot on the stove and
set the heat to high. Once hot, add peanut oil. Let it
get very hot and then add the roast fat side down.
Sear (let get brown) on each side for 2-3 minutes.
-Remove the meat to a plate
-Keeping the heat on, remove the dutch oven/pot and pour off excess oil. Place the dutch oven/pot back on the stove, and turn the heat down to medium-high.
-Add the sherry to the dutch oven/pot and let it reduce by half (let the sherry cook off until you have 1/2 a cup left). This will take about 5 minutes. Be sure to scrape up the brown bits from the bottom of the dutch oven/pot as the sherry is reducing. Once it's done, pour the liquid into a measuring cup and turn the stove off.
-If you're using a dutch oven: add the vegetables to
the dutch oven and set the roast on top of them. Add
the garlic and bay leaf and pour in chicken broth and
reduced sherry. Top with dried parsley. If you're
using a pot, do this step on a roasting pan.
-Cook uncovered in the oven for about 3 hours or until meat is very tender.
Tags: pot roast, pot roast recipe, beef recipe, cheap beef recipe, easy pot roast, easy pot roast recipe, meats,