Sunday, January 10, 2010

Pot Roast

This will definitely become the go-to roast recipe in our house. However, in the future, I think it will be relegated to a weekend dinner, thanks to the 3+ hours it takes. It was worth every second of it though!

Pot Roast
Source: adapted from Bon Appetit (via Skinny Food by Amy)

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 3-pound boneless rump roast
6 ounces thick cut bacon, sliced into 1/2 inch pieces
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced (I used red. Yumm!)
12 small shallots, peeled (I used chives instead. Our local grocery doesn't keep shallots in stock, so I usually sub in chives, and it has worked so far.)
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium potatoes, peeled, cut into 1-inch cubes


Preheat oven to 350°F.
Mix first 6 ingredients in small bowl.
Rub spice blend all over beef.
Cut 6 slits in beef and insert a clove of garlic in each slit.
Cook bacon in a dutch oven over medium heat until browned and lightly crisp.
Using slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 2 tablespoons drippings from pot. (I left them all in.)
Increase heat to medium-high.
Add beef and cook until browned on all sides, about 12 minutes total.
Transfer beef to plate.
Add red wine to pot; bring to boil, scraping up browned bits.
Boil until reduced to 1/2 cup, about 5 minutes.
Add broth and bacon.
Place beef atop bacon.
Scatter onions, shallots, remainder of garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour.
Turn beef over; stir onions.
Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry.
Transfer beef to plate.
Add carrots and potatoes to pot; stir to coat. (Oops! I put the carrots in early... but it was all good.)
Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer.
Transfer beef to platter.
Spoon off fat from surface of sauce and remove bay leaves.
Season sauce to taste with salt and pepper.
Pour sauce over beef and serve.


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thanks for the helpful post...hehe

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