Sunday, December 28, 2014


serves six

3-4 lb chuck pot roast
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons fresh cracked black pepper
8 slices applewood-smoked bacon, diced
2 large onions, coarsely chopped
8 cloves garlic, smashed
1 (32oz) container of beef stock
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons fresh rosemary, chopped
4 carrots
8 small red-skinned potatoes, quartered
1 celery stalk

Pre-Heat the oven to 325Âș. Trim the fat from the meat, pat dry with a piece of paper towel (this helps the roast caramelize faster). Season the meat generously with salt and fresh cracked pepper. In a large oven safe plan or dutch oven heat oil until hot then carefully transfer the seasoned pot roast to the hot pan. Brown the roast on all sides to seal in the moister and flavor. Once you have all the sides browned transfer to a plate.

Add the chopped bacon into the hot pan with the caramelized bits from the pot roast. Cook the bacon until crisp then remove the bacon and set aside with the pot roast.

Into the same pan you have been using add the onions and smashed garlic. Use a wooden spoon to scrape all of the caramelized bits from the bottom of the pan as you cook the onions and garlic. Cook the onions and garlic until they are tender and you see caramelization on them about 5 min.

Return the pot roast and bacon to the pan with the onions and garlic. Add the broth, Thyme, and rosemary to the pot. Bring to a boil. Cover; transfer to the oven. Bake for 1¾ to 2 hours.

Add the carrots, potatoes and celery stalk. Cover; bake 45 minutes more until the carrots and potatoes are tender. At this point your pot roast should be fork tender and your mouth should be watering.

Remove the pot roast, carrots, and potatoes from the au jus, set aside on a platter and cover with foil to keep warm. This also allows the juices to go back into the roast so that it is juicy and tender. Next skim the fat from the liquid and strain it to remove any bits. Return the liquid to the stove, bring to a boil uncovered for 15 min to reduce. We are looking to have a slightly thickened gravy. If you didn't want to wait for the Au Jus to thicken you could always cheat and add a bit of corn starch and water to thicken it quickly.

Slice the roast and then serve with the vegetables, reserved bacon bits and luscious gravy. Top with a bit of the fresh thyme and rosemary.

bacon recipe source: {Sassy} Southern Yankee (@SasySouthrnYank), February 23, 2014 

No comments: