CWS4322
Chef Extraordinaire
This is my take on Yankee pot roast:
1-3.5 lb cross rib roast
1 c red wine
3 leeks (cut in 3-inch segments)
2 ribs celery (cut in 2-inch segments)
6-8 carrots (cut in 2-inch segments)
2 cloves garlic
1 inch fresh horseradish, grated
1 tsp anchovy paste
1 c mushrooms (I rehydrated the mushrooms and saved the broth)
1.5 c mushroom broth
2 cubes homemade beef-mushroom stock
2 sprigs thyme
2 sprigs rosemary
EVOO and butter
Method:
Preheat oven to 325 degrees.
Prep time: 20 minutes
Cooking time: 2 - 2.5 hours
1. Heat a cast-iron Dutch oven over medium heat, add EVOO and butter.
2. Braise the leeks, carrots, celery, and garlic until lightly brown. Remove from pan.
3. Coat all sides of the meat with s&p, grated horseradish.
4. Sear the meat until all sides are brown, remove from pan.
5. Deglaze the pan with 1 c red wine.
6. Add the drained, rehydrated mushrooms to the pan, leeks, carrots, celery, garlic.
7. Place meat on top.
8. Add enough liquid (wine, broth) to 1/2 of the roast.
9. Top with more grated horseradish, rosemary, and thyme.
10. Cover, place in a 325 degree oven for 2 - 2.5 hours (until meat is tender and falls off the bone). Remove lid from pan the last 30 minutes.
Note: I put the baked potatoes in after 1 hour.
11. Remove meat from pan, tent with foil.
12. In a food processor, process 1/2 of the carrots, the leeks, mushrooms, cooking liquid, and celery until a consistency of a nice gravy.
13. Return pureed mixture to heat, add 1 tsp of butter.
Slice the meat, serve with baked potatoes, remaining carrots, topped with the "gravy." Enjoy!
Although the camera was on the table, we were so hungry after doing a bunch of outside work, we forgot to take a pic!
1-3.5 lb cross rib roast
1 c red wine
3 leeks (cut in 3-inch segments)
2 ribs celery (cut in 2-inch segments)
6-8 carrots (cut in 2-inch segments)
2 cloves garlic
1 inch fresh horseradish, grated
1 tsp anchovy paste
1 c mushrooms (I rehydrated the mushrooms and saved the broth)
1.5 c mushroom broth
2 cubes homemade beef-mushroom stock
2 sprigs thyme
2 sprigs rosemary
EVOO and butter
Method:
Preheat oven to 325 degrees.
Prep time: 20 minutes
Cooking time: 2 - 2.5 hours
1. Heat a cast-iron Dutch oven over medium heat, add EVOO and butter.
2. Braise the leeks, carrots, celery, and garlic until lightly brown. Remove from pan.
3. Coat all sides of the meat with s&p, grated horseradish.
4. Sear the meat until all sides are brown, remove from pan.
5. Deglaze the pan with 1 c red wine.
6. Add the drained, rehydrated mushrooms to the pan, leeks, carrots, celery, garlic.
7. Place meat on top.
8. Add enough liquid (wine, broth) to 1/2 of the roast.
9. Top with more grated horseradish, rosemary, and thyme.
10. Cover, place in a 325 degree oven for 2 - 2.5 hours (until meat is tender and falls off the bone). Remove lid from pan the last 30 minutes.
Note: I put the baked potatoes in after 1 hour.
11. Remove meat from pan, tent with foil.
12. In a food processor, process 1/2 of the carrots, the leeks, mushrooms, cooking liquid, and celery until a consistency of a nice gravy.
13. Return pureed mixture to heat, add 1 tsp of butter.
Slice the meat, serve with baked potatoes, remaining carrots, topped with the "gravy." Enjoy!
Although the camera was on the table, we were so hungry after doing a bunch of outside work, we forgot to take a pic!
