Pot Roast (Gluten Free)
I have never been a huge fan of pot roast. Of the few occasions where I have eaten it as a courtesy to another cook, I found it dry and stringy. I love it sooo little, that I have never made it. Not once in all the 22 years of marriage! I still can’t believe it myself.
So what happened?
I went to dinner with a friend to a very young hipster local restaurant here in Phoenix… St. Francis, (if you were wondering). I was drooling over the thought of ordering this polenta dish they had on the menu. The problem? It was served with pot roast. Well, I wanted the polenta part so badly, that I was willing to try pot roast yet again.
The conversion: This meat was so tender AND juicy. It definately pulled apart without the aid of a knife and wasn’t stringy at all.
The dilemma: I crave this dish all the time.
The problem: I am neither young, trendy or hipster. So I was just gonna have to recreate it myself at home.
The verdict: It was amazing! But if you are you, trendy, hipster OR in the Phoenix area, definitely check out St. Francis. Enjoy!
One 4-pound chuck roast, or very lean cheap cut of beef
corn starch, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large onion, coarsely chopped
3 garlic cloves
beef stock or low-sodium broth, gluten free
1 teaspoon dry thyme, or 6 sprigs fresh
1 teaspoon rosemary, or 1 -2 sprigs fresh
1/2 pound baby portobello mushrooms, quartered, optional
dry red wine
freshly ground black pepper
Preheat the oven to 300° F.
Season the roast with salt and pepper and dredge with cornstarch. In a medium, cast-iron pot/skillet (enameled would be fine), heat 2 tablespoons of the oil and the 2 tablespoons butter.
When the pan is hot add the roast; cook over moderate heat, turning, until browned all over, including sides, approximately 20 minutes.
Add the onion and garlic to the skillet and cook, stirring, until just softened, but not to the point of breaking apart/ pasty, approximately 5 minutes.
Add the stock, wine and herbs and bring to a low boil (I would say 1/2 shock, 1/2 wine). Return the meat to the pot. Only add enough liquid to reach halfway up the sides of the meat, (shoulder deep no more than neck deep). Cover and transfer to the oven. Braise for 2 1/2 hours or until fork tender, turning once halfway through.
Once pot roast is cooked and transferred to a resting plate, in a medium skillet, heat an additional 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
Strain the cooking liquid into a bowl to remove the solid bits. Skim off the fat. Add in vegetable of your choice, like carrots, mushrooms potatoes. Cook vegetables until just tender.
Using a slotted spoon, transfer the vegetables to a walled serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir in an additional tablespoon cornstarch slurry (in a jar or small bowl, mix together starch w/ water, wine or stock) and whisk it into the simmering liquid until thickened. Drizzle the gravy over the vegetables and roast.