Sundaydinnersavorypotroastbeef Recipes

SUNDAY DINNER SAVORY POT ROAST BEEF

Steps:

• Heat oven to 350.
• Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
• Rub the roast with Lawrey's salt.
• When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
• When all sides are nicely browned, remove roast to a platter.
• Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
• Pour in beef broth and stir, scraping sides and bottom of pan.
• Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
• Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
• Remove roast to serving platter.
• Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

BEST BREAD AND BUTTER POT ROAST

Steps:

• Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
• Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it's a large piece of meat, don't be shy about salting it. Set aside.
• Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
• While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.
• Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.
• Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.
• Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.
• Cover and don't peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.