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Smyrna/Clayton Sun-Times
  • Relish weekly recipe: Classic Pot Roast

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  • Choosing the right meat for a perfect pot roast is top of the list. Select a thick cut (1 to 2 inches thick) from the beef chuck (shoulder) with or without the bone, frequently called a chuck roast. This tough cut of meat, when cooked right, transforms into tender succulence.
    CLASSIC POT ROAST WITH MUSHROOMS
    • 3 pounds chuck roast (about 2 inches thick)
    • 1 t salt
    • 1 t black pepper
    • 3 T olive oil, divided
    • 2 1/2 cups thinly sliced yellow or white onion
    • 3/4 cup diced carrot
    • 3/4 cup diced celery or celery root
    • 1 parsnip, peeled and diced
    • 8 garlic cloves, chopped
    • 1 pound shiitake or portabello mushrooms, sliced
    • 1 t chili powder
    • 1 1/2 cups reduced-sodium, low-fat beef broth
    • 8 ounces tomato sauce
    • 1 1/2 cups red wine
    • 1 1/2 t dried thyme leaves
    • 2 bay leaves
    • 1 T cornstarch
    • 2 T cold water
    Preheat oven to 300 F. Trim beef of all visible fat. Sprinkle with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
    Add remaining 1 tablespoon oil, onion, carrot, celery and parsnip to pan. Sauté until lightly browned, about 8 minutes. Add garlic, mushrooms and chili powder and cook 3 minutes.
    Return meat to pan. Add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Cover, place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.)
    Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce thickens. Serves 10.
    Per serving: 440 calories, 19 g fat, 105mg cholesterol, 42 g protein, 18g carbohydrates, 3 g fiber, 510 mg sodium.
    — Recipe by Chef Chris Koetke, Kendall College School of Culinary Arts, Chicago

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