Sunday Pot Roast
There is something about Sundays that make we want to cook a nice family dinner, complete with dessert. It may come from when I was in high school and my dad instituted “Sunday Dinners” where we all had to be home by 6 pm and would sit down to a special dinner. Really I think it was a way for him to get us home and wound down early on Sundays, but either way it was nice and I have good memories.
This past Sunday we had a Pot Roast in a rich brown gravy over egg noodles and Pineapple Upside Down cake for dessert. I got an extra large cut of meat with the idea that I would re-purpose it into Shepherd’s Pie later in the week. With this in mind, I chose to do a brown gravy in lieu of a tomato based one.
Recipe: Sunday Pot Roast
Ingredients
- 4 – 5 lb. Beef Chuck Roast
- Kosher Salt
- Freshly Ground Black Pepper
- 2 tbs Olive Oil
- large White Onion, chopped
- 3/4 cup Baby Carrots
- 3 stalks Celery, chopped
- 3-4 cloves Garlic, minced
- 4 oz. White Mushrooms, sliced
- 2 tbs Tomato Paste
- 1/4 cup Cognac
- 3 cups Red Wine
- 1 cup Beef Broth
- 3 sprigs Thyme
- 2 sprigs Rosemary
Instructions
- Liberally season beef with salt and pepper on both sides. Heat Olive Oil in a dutch oven on medium-high heat. Brown beef on all sides. About 4-5 minutes each side. Remove to a plate.
- To the pan, add onions, celery, carrots and mushrooms. Saute 10-15 minutes until soft but not brown.
- Stir in tomato paste and cook 2 minutes, scraping up any brown bits from the bottom of the pan.
- Pour in cognac, scraping up any additional brown bits and bring to a boil. Add in wine, beef broth, mushrooms and thyme & rosemary (tie herbs together in a bundle with kitchen twine). Place beef back into the pot. Bring to a boil. Cover and reduce heat to low. Simmer for 2.5-3 hours.
- Remove roast to serving platter. Skim excess fat from the top of gravy.
- If you would like thicker gravy: melt 2 tbs butter in a small sauce pan and add in 2 tbs flour. Cook for 2-3 minutes. Whisk in to pot roast gravy and let it boil for 2 minutes.
- Slice the roast against the grain and pour gravy on top surrounding with the vegetables.
January 24th, 2011 at 9:34 am
[...] – Sunday Pot Roast over Egg Noodles and Pineapple Upside Down [...]