Round roast dinner
Round roast dinner
Besides this being a one-pot wonder, this pot roast is festive enough to impress your guests for any occasion, and it has such a rich, warming flavor. I use fillet medumeh (No. 6 in Israel), but you can use any Chuck roast and always get amazing results.
This is great to make in a deep stovetop pan, where you start braising it on the stove, add the rest of ingredients, then cover and move it into the oven for baking. You can also just continue cooking it on the stove for 3 hours, or in a Crockpot for about 12 hours of slow cooking.
Yields 4 servings.
Ingredients:
- 1 Chuck roast fillet about 1-1.5 kg.
- 1 onion, chopped
- 8 garlic cloves
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 6 baby potatoes, halved
- 1-2 cups red wine or beer
- 2-3 cups water or chicken stock
- 1 tsp. sweet paprika
- 1 tsp. granulated garlic
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 2 bay leaves
- Fresh herbs like cilantro and dill
Directions:
Prepare the fillet by removing as much of the outer membrane as you can or have the butcher do it for you. Heat a large pan on the stove with a drop of olive oil and place the meat in the pan to sear for about 5 to 6 minutes on each side. This seals in the natural juices during the cooking process.
Once seared on both sides, add the chopped onions, garlic cloves, carrots, celery, and baby potatoes, placing them around the meat in the pan. Pour the wine and water or chicken stock over it, then add the spices, bay leaves, and fresh herbs.
Make sure that more than half of the meat is submerged in liquid; if not, add more water or wine, as this cut of meat needs to cook in liquid to stay tender.
Cover the pan, lower the heat, and continue cooking for about three to four hours, then check to see if it’s tender. If it’s not, let it cook another 30 minutes. Alternatively, you can cover the pan and bake it in the oven at a low temperature of 150°C for the remaining three or more hours.
Once the roast is tender, remove it from the pan, discard the bay leaves, and let it cool, before slicing and returning it to the pan. Serve warm with the vegetables and gravy or save some gravy to freeze and use later over mashed potatoes.
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| ENJOY ! |
