Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 25 2020

Deconstructed Pot Roast

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    4 Lb Boneless Chuck Roast
    Kosher Salt & Pepper to taste
    2 Tbs. Extra Virgin Olive Oil
    1 Yellow Onion diced
    3 Garlic Cloves minced
    2 Tbs. Tomato Paste
    2 Cups Red Wine
    2 Cups Beef Broth
    8 Carrots peeled, cut into 2" chunks
    1/2-1 Cup Chicken Broth
    8 oz. Mushrooms quartered, button or cremini
    8 Fingerling Potatoes halved lenghtwise
    1 teaspoon Rosemary
    Fresh Parsley chopped, for garnish

Prepare the chuck roast. Remove from fridge 30 minutes prior to cooking. Season liberally with salt and pepper on all sides.
The meat can be grilled, or cooked in a dutch oven on the stove.  Heat a large skillet or dutch oven to medium high heat. Let it heat for at least 2 minutes. Then add Extra Virgin Olive Oil and let that heat another minute. Sear the beef for about 4 minutes per side, undisturbed. Remove and reserve.

In the same skillet, add diced onions and saute over a medium low heat for about 5 minutes, until translucent (not brown). Add mixed garlic and cook 1-2 more minutes. Add Tomato Paste and stir to combine for 1 minute. Add red wine and bring the heat up to a simmer, using a wooden spoon, scrape the browned bits from the bottom of the pan. Simmer for about 5 minutes to cook out the alcohol. Add beef stock and cook another 5 minutes. Turn stove off and reserve.
Place the cooking liquid into and beef into the Instant Pot. Set for 1-1/2 hours on high pressure.
Meanwhile, preheat the oven to 400F. Toss the carrots in olive oil, salt and pepper. Roast at 400F for about 20 minutes until slightly caramelized. Remove.
Add them to a blender with enough chicken stock to make a puree but not a soup. You may have to add slowly, easier to add than to take out! Taste and add salt and pepper as needed. This can be reserved and warmed up later to serve.
    On the stovetop, heat a skillet over medium high heat, add olive oil. Add quartered mushrooms. Let them cook undisturbed for a few minutes, stir and add salt & pepper to finish. Reserve.
Toss the fingerling (or Yukon Gold) potatoes in EVOO, rosemary, salt and pepper. Roast at 400F for about 25 minutes until nicely browned, turning once.
When the pot roast is done, remove it from the Instant Pot and tent with foil. Add salt and pepper, if necessary. Take the cooking liquid, pour into a pot on the stove and bring it to a rapid simmer for about 15 minutes to reduce. Add in the reserved mushrooms.
To prepare for serving, warm the carrot puree back up on the stovetop for a few minutes. Spread a large dollop on the plate. Add the roasted potatoes on top. Place a piece of the pot roast on top and pour some of the mushroom red wine reduction over the top. Sprinkle with fresh chopped parsley and serve!