Pot Roast

Instructions

Pot Roast

Recipe Provided by The King’s Kitchen

Pot Roast Ingredients

·      3 pounds well-marbled beef roast (Chuck Flat or Roll)

·      Kosher salt and fresh ground pepper to taste

·      1 cup canola oil

·      Red-Eye gravy (recipe below)

Method

-      Season meat on all sides liberally with salt and pepper

-      Add oil to a very hot pan – the oil should simmer and smoke a little

-      Carefully place meat in oil and sear on all sides until dark brown, but not black

-      Place meat in a shallow pan, fill two-thirds of the way with red-eye gravy (recipe below) and cover with foil

-      Cook on low temperature in oven (250 degrees convection, 300 degrees for conventional) for 6 to 8 hours

-      Meat is done when it pulls apart very easily

Red-Eye Gravy Ingredients

·      3 each medium white onion

·      ½ cup bacon fat or butter

·      1 each star anise

·      3 quarts beef or chicken stock

·      2 cups whole coffee beans

·      1/3 cup maple syrup

·      3 ounces butter

Method

-      In a large pot, sauté onions with bacon fat until they become golden and tender, about 15 minutes

-      Add star anise and reduce heat to low and continue cooking, stirring frequently, until the onions turn dark amber and the star anise are fragrant, about 10 to 12 minutes

-      Deglaze the pan with stock, add syrup, and simmer until the liquid thicken and reduces by two-thirds, about 10 minutes

-      Roast coffee beans under broiler for about 3 minutes

-      Stir in coffee beans and allow to infuse for 5 to 10 minutes

-      Strain the gravy into a small pot, discard the solids

-      Warm gravy over low heat

-      Whisk butter into warm gravy to thicken it

-      Do not boil

-      Season and serve with pot roast (recipe above)

 

Ingredients
  • 3 pounds well-marbled beef roast (Chuck Flat or Roll)
  • Kosher salt and fresh ground pepper to taste
  • 1 cup canola oil
  • 3 each medium white onion
  • ½ cup bacon fat or butter
  • 1 each star anise
  • 3 quarts beef or chicken stock
  • 2 cups whole coffee beans
  • 1/3 cup maple syrup
  • 3 ounces butter
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