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Written by Henrietta's Table, Boston
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October 05, 2009 |
 This recipe is from Peter Davis’ cookbook Fresh and Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table (Three Bean Press, 2008).
Photograph by Heath Robbins, courtesy of Three Bean Press
Pot Roast
Serves 6
1 4-pound piece of chuck
Salt and pepper
4 tablespoons vegetable oil
3 cloves garlic
2 carrots, roughly chopped
3 celery sticks, roughly chopped
1 medium onion, peeled and chopped
1 cup red wine
3 cups veal or oxtail stock
2 bay leaves
2 sprigs fresh thyme
1. Preheat oven to 350 degrees. Season the chuck with salt and pepper.
2. Place a heavy-bottomed pot on the stove over medium heat. Add the oil and brown the chuck on all sides. Remove the chuck from the pot and set aside. Add garlic, carrot, celery, and onion and brown well.
3. Pour the red wine into the pot and reduce by half.
4. Add the meat, stock, bay leaves, and thyme, and bring to a boil. Place the uncovered pot into the oven for 2 1⁄2 hours, turning every half hour. If the sauce reduces too much and becomes too thick, add 1 cup water.
5. Remove the pot roast from the oven when it is fork-tender. Remove the meat from the pot and set aside.
6. Skim the fat off the top of the sauce. Puree the sauce and season with salt and pepper. Slice the meat across the grain, top with sauce, and serve.
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