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Chef Richard’s Corner: Pot Roast
Featured Recipe from Chef Richard Simms with Ovations Food Services

• 1 three to four pound boneless chuck roast
• 4 tablespoons vegetable oil

• 1 whole onion, peeled and quartered
• 4 garlic cloves, peeled
• 4 large potatoes, peeled
• 7 carrots, peeled
• 7 stalks of celery
• 1 cup red wine (optional)
• 1 cup beef broth
• 3 tablespoons Worcestershire Sauce
•  6 sprigs fresh thyme

•  1/2 cup parsley sprigs

•  Salt and freshly ground black pepper

Preheat oven to 350 degrees. Season meat on all sides with salt and pepper. Heat a thin coat of vegetable oil in a heavy bottomed skillet, add seasoned meat. Over a medium-high heat sear roast on all sides, about 10 minutes. Reduce to medium heat. With the meat in the center, add the onion, garlic cloves, carrots and celery. (Since I am going to discard these vegetables I select the less desirable carrots and celery stalks.) Add stock, red wine, (if you are not using wine, double the amount of beef broth), Worcestershire Sauce, half the thyme and parsley. Bring to simmer, cover, place in oven and roast for 2 ½ hours or until meat is tender.

When the beef is tender, remove from oven and discard all of the vegetables, herbs and aromatics. Replace them with the remaining carrots, celery and potatoes. All of the vegetables should be similar in size. Add the remaining thyme and parsley and season the vegetables with salt and pepper. There should be at least ½ inch of juice at the bottom of the pan. If not, add a little water or beef stock. Place in oven and continue to cook for another 30 – 40 minutes or until the vegetables are tender and the potatoes cooked through. The cooking time will vary depending on the size of the vegetables.



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