Roast Beef Takes on a New Twistby Kathy Bullerman on Dec. 07, 2011, under Beef, Main Dish
The weather in Southern Arizona has been a little below normal these past few days. I can hardly believe that I think 50 degrees in cold, considering I grew up in Minnesota where we would LOVE 50 degrees the first week in December. But when it gets cold, I just want to eat some comfort food! Nothing is better in my opinion than a Roast Beef Dinner with all of the trimmings. I usually just put a beef roast in the crock pot with some beef bouillon, onions, pepper, salt and water and let it cook all day long; but I decided to get out of the box and try a new recipe in my Dutch oven, It was superb! Going forward this is the new way to make beef roast!
COMPANY POT ROAST
1 (4 TO 5 Pound) Boneless beef chuck roast, tied in intervals
Salt & pepper
2 cups sliced carrots (4 carrots)
2 cups diced onions (2 onions)
2 cups sliced celery (4 stalks)
2 cups chopped Leeks, white and light green parts (2-4 leeks) *
5 large cloves of garlic, minced
2 cups red wine
1 – 28oz. can of tomato puree
1 cup chicken broth
1 chicken bouillon cube
3 branches of fresh thyme**
3 branches of fresh rosemary**
1 Tablespoon unsalted butter – room temp.
Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. By patting the beef dry, this will ensure that the roast will get a nice, crisp crust on the outside and the juices will stay in the meat. Season the roast all over with 1 T. of salt and 1 1/2 tsp. of pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven*, heat 2 T. olive oil over medium heat. Add the roast and sear for 4 to 5 min. until nicely browned. Turn and sea the other sides and the ends as well. Remove roast to a large plate.
*If you don’t have a dutch oven, you can brown and cook the roast in a deep covered roasting pan and with get a similar effect.
Add another 2 T. olive oil to Dutch oven. Add the carrots, celery, leeks, garlic and 1/2 T. of salt and 1 1/2 tsp. pepper and cook over medium heat until tender; but not browned about 15 min. Add the tomatoes, chicken stock, bouillon cube, 1 tsp. salt and 1 tsp. pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.
Place the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender. Turn the heat down to 250 degrees after an hour to keep the sauce at a simmer.
Remove the roast to a cutting board, remove and discard the herb bundle. Skim off as much fat as possible from the sauce. Transfer 1/2 the sauce and vegetables to a blender or food processor and puree until smooth. Pour the puree back into the pot, place on stove top over low heat and return the sauce to a simmer. Place 2 T. flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Remove the strings from the roast and slice the meat. Serve with sauce spooned over top.
*LEEKS: Source: Good life Eats.com
You can substitute leeks for onions in certain recipes. If you haven’t ever tasted a leek before, they are related to the onion and garlic. Leeks look like giant green onions and have a mild onion flavor.
Rather than forming a bulb, like an onion, the leek resembles a stalk or stem. They are composed of many delicate layers that are often full of dirt and sand, so you have to clean them before use.
You’ll also discard much of the leek because you only use the white and pale green portion of the stalk. The dark green part is tough, woody and often bitter and is better suited to your compost bin.
How do you Clean a Leek?
1. Using a knife, remove the roots portion off the bottom of the leek just above the base and discard.
2. Then, cut the dark green, woody part of the stalk off and discard. You’ll only use the white and pale green portions of the leek.
3. Next, slice the white and pale green reserved portion in half lengthwise.
4. Chop or slice the leek halves as directed in your recipe instructions. Place all the sliced leeks in a medium-large bowl, one with enough room to add water.
5. Fill the bowl with water and submerge the leeks. Swish the leeks with your hand to help remove any sand or dirt embedded in the layers.
**Fresh Herbs: If you don’t have access to fresh herbs, here is a simple rule of thumb: Dried herbs are always stronger that fresh so 1 Tablespoon of Fresh herbs is the equivalent to 1 teaspoon of dried herbs.