Wednesday, February 1, 2006

Perfect Pot Roast

Related article: Dorothy Priske of Fountain Prairie Inn and Farm
In ANEW Magazine
Column: Around the Table
February 2006

This simple, hearty dish is perfect during a rugged Wisconsin winter. Made with high-quality, dry-aged Highland beef from Fountain Prairie, it’s rich in natural flavor, with a sumptuous buttery tenderness and an intensely flavorful, thick gravy.

Perfect Pot Roast

1 3 lb. chuck roast
1 onion, sliced
2 cloves garlic, sliced
4 sprigs fresh thyme
1 cup red wine
1-2 tsp. salt (or to taste)
Pepper to taste
Optional: cubed root vegetables

Place onion, garlic and thyme in bottom of roasting pan. Sear chuck roast (thawed and patted dry) on both sides in skillet. Place atop onions. De-glaze skillet with wine and pour over roast. Season with salt and pepper. Cover and roast at 300° F for 3-4 hours. Remove roast to a warm platter and cover. Discard thyme stems. With roasting pan over medium heat, whisk juices to incorporate garlic, onions, and any brown bits into a thick, savory gravy to pour over the roast.

Extra tips:
- You can add cubed root vegetables such as carrots, turnips, rutabagas or potatoes in the last hour of cooking.
- You can also make this dish in a crock pot. If you do, add vegetables at the beginning of cooking.
- You can use beef that’s not dry-aged, but because dry-aged beef contains very little water, you will end up with significantly more moisture and less meat in the roasting pan.

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