Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A pot roast is a great meal to end the weekend with. Its long cooking time lets you get all the end of the weekend duties finished up, while still filling the house with a delicious aroma. Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and hot buttered peas on the side. An amber ale, or smoky red wine would sit very well next to this roast.
This recipe uses a combination of fresh and dried mushrooms; the dried soaking up the liquid and becoming tender in the long cooking time, and the fresh to add body and flavor to the final product. The final gravy is thickened with a beurre manié, a great tool to have in your culinary repertoire. Make sure to whisk vigorously when you add the beurre manié to the simmering sauce, or you could end up with unwanted dumplings.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 cup dried mushrooms (a mixed variety is fine)
- olive oil
- 3 – 3 1/2 pound boneless chuck roast
- 8 ounces button mushrooms, quartered
- 1 onion, finely chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 16 ounces (2 cups) beef broth
- Kosher salt and cracked black pepper
- 1 tablespoon flour
- 1 tablespoon butter
Preheat oven to 350°. Place dried mushrooms in a bowl and cover with boiling water. Cover bowl with plastic wrap and let sit.
Place a large drizzle of olive oil in braising dish and place over medium high heat until oil is shimmering. Season all sides of pot roast with salt and pepper and sear on all sides until browned, about 15 minutes. Remove and reserve.
Add quartered mushrooms to pan, stirring until browned (more olive oil may be necessary), about 6 minutes. Add onions and cook until beginning to brown, about 5 minutes. Add carrots and celery, and cook until beginning to wilt, about another 5 minutes.
Place roast and all the accumulated juiced back in pan. Pour dried mushrooms and liquid over roast, along with beef broth. Bring to a simmer, cover with lid, and place in oven until roast is fully cooked and very tender, about 3 hours.
Once the roast is done, remove it from the braising dish, leaving behind all the liquid and vegetables, and season with salt and pepper. Mash together butter and flour to form a paste. Bring the liquid to a simmer and using a whisk, vigorously stir in flour butter paste. Simmer until thickened and serve the roast sliced, drizzled with cooking liquid.