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Recipe of the Month - January
Jan. 5th, 2014 11:47 amSaw this on ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
petzipellepingo's journal the other day:
I tend to cook more on weekends, and today being cold and gray, I thought I'd spend time doing some comfort food. So the recipe I'm trying this month is a classic pot roast with roasted vegetables (sounds good for a nasty gray winter's day)
Combine first six ingredients as a rub for the chuck roast
Preheat oven to 350F degrees.
Cook bacon on low heat in heavy pan such as a dutch oven until lightly crisp. Remove bacon, leaving behind the drippings.
Increase the heat and brown roast on all sides. Maintain heat so that the meat sizzles but does not burn. Appx 15-20 minutes
Remove meat. Retain 2tbs of drippings.
Deglaze the pan, adding wine to the drippings and scraping up the browned bits. Boil until reduced by half (appx 5 minutes).
Add broth and bacon.
Place roast on top of bacon.
Scatter onions, shallots, garlic and bay leaf around the roast.
Cover and cook for 1 - 1 1/2 hours, depending on the size of your roast (Turn the roast over every 20-30 minutes for more even cooking. Add water by the 1/4cp as needed if dry).
Remove meat from pan. Add vegetables to bottom of the pan then return the meat. Cook until vegetables are fork tender and the meat's internal thermometer is 130F for medium rare to 150 to medium well.
So, that's my plan for the day. We'll see.
ETA: Made it. The flavor was quite good. Very nummy. The beef was a bit tough. Next time I make it I'll probably look for a more marbled roast and will lower the temp to 300F and cook longer but lower.
petzipellepingo's journal the other day:
I tend to cook more on weekends, and today being cold and gray, I thought I'd spend time doing some comfort food. So the recipe I'm trying this month is a classic pot roast with roasted vegetables (sounds good for a nasty gray winter's day)
2 teaspoon2 chopped fresh thyme
1 teaspoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 2-3 pound boneless beef chuck roast
3 ounces slab bacon, cut into 1x1/2-inch rectangles
1 cup dry red wine
1/2 cup low-salt chicken broth
1 large onions, thinly sliced
6 small shallots, peeled
6 garlic cloves, peeled
2 bay leaf
2 large carrots peeled, cut into 1-inch pieces2 medium parsnips cut into 1-inch pieces
Don't care for parsnips and don't have any around, so I'm going to use 1 small turnip root instead
1 small celery root, cut into 1-inch cubes
1 cup mushrooms
Combine first six ingredients as a rub for the chuck roast
Preheat oven to 350F degrees.
Cook bacon on low heat in heavy pan such as a dutch oven until lightly crisp. Remove bacon, leaving behind the drippings.
Increase the heat and brown roast on all sides. Maintain heat so that the meat sizzles but does not burn. Appx 15-20 minutes
Remove meat. Retain 2tbs of drippings.
Deglaze the pan, adding wine to the drippings and scraping up the browned bits. Boil until reduced by half (appx 5 minutes).
Add broth and bacon.
Place roast on top of bacon.
Scatter onions, shallots, garlic and bay leaf around the roast.
Cover and cook for 1 - 1 1/2 hours, depending on the size of your roast (Turn the roast over every 20-30 minutes for more even cooking. Add water by the 1/4cp as needed if dry).
Remove meat from pan. Add vegetables to bottom of the pan then return the meat. Cook until vegetables are fork tender and the meat's internal thermometer is 130F for medium rare to 150 to medium well.
So, that's my plan for the day. We'll see.
ETA: Made it. The flavor was quite good. Very nummy. The beef was a bit tough. Next time I make it I'll probably look for a more marbled roast and will lower the temp to 300F and cook longer but lower.
