1 (4 to 5-pound)
prime boneless beef chuck roast
Kosher salt and
freshly ground black pepper
½ cup flour for
dredging, plus 2 tablespoon for roux
4 tablespoons olive oil
2 cups chopped
carrot
2 cups chopped
yellow onion
2 cups chopped
celery
5 large garlic
cloves, peeled and crushed
½ bottle or more,
red wine, such as Burgundy
4 tablespoons
tomato paste
1 cup chicken
stock, preferably homemade
3 branches fresh
thyme
2 tablespoon
unsalted butter for roux
2 tsp Kitchen
Bouquet
Preheat the oven
to 300°.
Pat the beef dry
with a paper towel. Liberally
season the roast with salt and pepper. Dredge the whole roast in flour,
including the ends.
In a large Dutch
oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for
4 to 5 minutes, until nicely browned. Turn and sear the other side and then
turn and sear the ends. This should take 15 to 20 minutes to complete. Remove
the roast to a large plate.
Add 2 tablespoons
olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, tomato
paste, salt, pepper and cook over medium heat for 10 to 15 minutes, stirring
occasionally, until tender but not browned. Add the wine and pour yourself a
glass. Bring it to a boil.
Add chicken stock,
thyme and bay leaf and season again.
Put the roast back
into the pot, and cover. Place in the oven for 2 1/2 hours, until the meat is
fork tender.
Remove the roast to a cutting board. Pour the
remaining vegetables and sauce through a strainer. Discard the vegetables. Pour
the sauce into a gravy separator, let it rest 15 min.
Meanwhile, whisk
the butter and flour in the Dutch oven to form a roux. Cook for 2 minutes
before slowly adding the sauce to the pot and whisk vigorously. Cook and let it reduce for 5-10 minutes.
Taste for seasonings and adjust. At this point I would add 2 teaspoons of kitchen bouquet to give the sauce a deeper
color. Remove the strings from the roast, and slice the meat. Serve warm with the
red wine jus spooned over it.
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