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CLINTON KELLY Fall Pot Roast

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Pot roast is the perfect dish for a cozy fall night!

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ingredients
FALL POT ROAST
1 boneless beef chuck roast (4-5 pounds, tied)
1/2 cup all-purpose flour (for dredging)
1/4 cup olive oil
2 carrots (peeled and cut in 1-inch pieces)
1 large onion (peeled and large diced)
3 ribs celery (roughly chopped)
1 medium turnip (peeled and large diced)
4 cloves garlic (crushed)
1 1/2 cups red wine
2 tablespoons bourbon
1 1/2 cups chicken stock
1 can crushed peeled tomatoes (28 ounces)
3 sprigs thyme
2 sprigs sage
bay leaf
5 whole peppercorns
1 tablespoon butter
kosher salt and freshly ground black pepper (to taste)
mashed potatoes (to serve)

directions
Preheat oven to 300ºF. In a Dutch oven, add oil and heat over medium-high heat. Season roast with Kosher salt and freshly ground black pepper. Place flour in baking dish. Dredge roast in flour, shaking off any excess and sear in Dutch oven until browned on all sides, about 8-10 minutes. Remove to a plate and set aside.
Add carrots, celery, onion, turnip and garlic to Dutch oven and cook until tender, about 12 minutes. Add wine and bourbon, scraping browned bits from the bottom of the pan and allow to reduce by half. Once reduced, add the chicken stock, tomatoes, thyme, sage, bay leaf and peppercorns. Bring to a boil and add the roast back to the pot. Cover the Dutch oven and place in the oven. Allow to cook for 2 1/2-3 hours or until fork tender. Remove from the oven.
Remove roast and allow to rest. Place Dutch oven back on stove over medium heat, skim off any fat from the top and discard the herbs. Remove half of the liquid to a blender and puree until smooth. Add back to the Dutch oven and allow the sauce to simmer until reduced by half and thickened, about 8 minutes (if too little sauce use a roux instead immediately–check in testing). Add 1 tablespoon butter to finish sauce. Slice the meat and serve warm with sauce alongside mashed potatoes.

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