Yankee Pot Roast Chef Gordon Ramsay Recipe 425

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
• When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
• To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
• Image courtesy of Jeffrey Allen.

GORDON'S POT ROAST

Steps:

• Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
• Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
• Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
• Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .

YANKEE POT ROAST

Steps:

• You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.
• Heat pan (Medium/High) add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.
• Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.
• Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.
• Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.
• At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.
• The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach.

YANKEE POT ROAST

Steps:

• Preheat broiler.
• Season roast with pepper and place in a broiler pan. Broil until all sides are browned.
• Reduce oven temperature to 325ºF.
• In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
• Add roast and bring to a low simmer.
• Cover tightly, return to oven and cook for 1 1/2 hours.
• Add potatoes, carrots and celery; continue cooking for another hour.
• Remove from oven; slice meat and arrange on a platter with potatoes and carrots.
• Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender.
• Serve over roast.