First you adjust an oven rack to the middle position
and heat the oven to 300 degrees. Sprinkle the roast
generously with salt and pepper.
Heat the oil in a large ovenproof Dutch oven over
medium-high. Brown the roast thoroughly on all
sides, reducing the heat if the fat begins to
smoke, 8 to 10 minutes. Transfer the roast to a
large plate; set aside.
Then reduce the heat to medium; add the onion,
carrot and celery to the pot and cook, stirring
occasionally until beginning to brown, 6-8
minutes. Add the garlic and sugar; cook until
fragrant, about 30 seconds. Add the chicken, beef
broths, and thyme, scraping the pan bottom with a
wooden spoon to loosen the browned bits. Return
the roast and any accumulated juices on the plate
to the pot; add enough water to come haflway up
the sides of the roast. Cover with a lid, bring
the liquid to a simmer over medium heat, and
transfer the pot to the oven. Cook, turning the
roast every 30 minutes (here, they must be
kidding! I turned the roast over whenever I
happened to think of it, which definitely was NOT
every 30 minutes)..until fully tender and a meat
fork or sharp knife slips easily in and out of the
meat, 3 1/2 to 4 hours.
Transfer the roast to a carving board; tent with
foil to keep warm. (Make the dog go lie down.)
Allow the liquid to settle about 5 minutesm then
use a wide spoon to skim off the fat from the
surface and discard the thyme sprig. Boil over
high heat until it is reduced to 1 1/2 cups, about
8 minutes. Add the wine and reduce to 1 1/2 cups,
about 2 minutes. Season with salt and pepper to
taste. Cut up the meat, pour 1/2 cup of the sauce
over the meat–and go crazy with happines
Originally Submitted
1/23/2011
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