Pot Roast Dinner

Ingredients

Here are the following ingredients:

Pot Roast

• 10 lb (4.5 kg) Chuck Roll
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ¼ cup (60 mL) canola oil, divided
• 1 lb (500 g) chopped onion, about 4 cups (1 L)
• 8 oz (250 g) chopped carrot, about 2 cups (500 mL)
• 8 oz (250 g) chopped celery, about 2 cups (500 mL)
• 2 tbsp (30 mL) minced garlic
• 1 tbsp (15 mL) dried thyme leaves
• ½ cup (125 mL) tomato paste
• 8 fl oz (250 mL) beer
• ½ cup (125 mL) barbecue sauce
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) Worcestershire sauce
• 2 tbsp (30 mL) mild paprika
• 4 bay leaves
• 8 cup (2 L) beef stock (no salt added)
• 5 oz (150 g) butter
• ⅔ cup (150 mL) flour, all-purpose

Vegetables

• 8 lb (3.5 kg) baby potatoes, halved if large
• 4 lb (2 kg) carrots, peeled and cut into 2-inch (5 cm) pieces
• ½ cup (125 mL) canola oil
• 3 tbsp (45 mL) chopped fresh rosemary
• 3 tbsp (45 mL) chopped fresh thyme
• 2 tbsp (30 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper

Preparation

1. Pot Roast: Portion beef into two roasts; season with salt and pepper. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Sear roasts on all sides until evenly browned. Transfer to deep, full-size hotel pan or roasting pan; set aside.
2. Add remaining oil to skillet. Cook onion, carrot, celery, garlic and thyme until softened. Stir in tomato paste; cook for 2 minutes.
3. Stir in beer, barbecue sauce, Dijon mustard, Worcestershire sauce, paprika and bay leaves; bring to a boil. Pour in beef stock; return to a boil. Carefully pour over beef; cover tightly.
4. Braise, turning occasionally, in conventional oven at 325°F (160°F), for 3 to 4 hours or until fork tender. Remove beef; tent. Rest at least 15 minutes before pulling into chunks. Cool, cover and refrigerate or hold for service.
5. Skim excess fat from cooking liquid and discard. Strain and reserve braising liquid; discard solids.
6. Melt butter in skillet set over medium heat. Stir in flour; cook to make a roux. Whisk in strained braising liquid until smooth; bring to a boil. Simmer for 8 to 10 minutes or until thickened. Cool, cover and refrigerate or hold for service.
7. Vegetables: Toss potatoes and carrots with oil, rosemary, thyme, salt and pepper. Arrange in a shallow hotel pan or roasting pan.
8. Cook, in conventional oven at 400°F (200°C), for 40 to 45 minutes or until tender. Cool, cover and refrigerate or hold for service.

Service

1. Add 6 oz (175 g) beef and ¼ cup (60 mL) gravy to skillet; bring to a boil (add a splash of water to loosen, if needed). Cover and cook until heated through.
2. Plate beef with 1½ cups (375 mL) potatoes and carrots (warmed). Serve with an additional ¼ cup (60 mL) hot gravy.

Beef Cuts