Savour the experience of preparing a well-marinated, slow-simmered roast with Chef Robyn Almodovar, winner of both Chopped and Cutthroat Kitchen. The techniques she’s perfected help you master the art of slow cooking to build depth of flavour in every bold, satisfying dish. Her innovative recipes reimagine tried-and-true classics as new, stunning meals including: Not Your Ordinary Pot Roast; Nothing Baby about These Ribs; Pork Belly This; Beefed Up Bourguignon; Steppin’ Spare Ribs; Dutch Oven Bread, and Cassoulet, My Way.
Robyn has found a way to transform cooking from a chore into a joy with showstopping dishes that only call for simple preparation and hands-off cooking so that every roast, shank and chop turns out mouthwateringly tender. Each dish in this book develops a symphony of flavours sure to satisfy any palate.
Not Your Ordinary Pot Roast
My sister and I loved pot roast while growing up—just not my mother’s. My sister’s best friend’s mom was like an extension of our family and her pot roast was bangin’. I mastered the recipe in my early twenties and still cook it to this day. This right here is the tenderest pot roast you will ever stick your fork into. You will want to have leftovers because day two is the best day to eat this when all the flavours have set and married together.
1 (2- to 3-lb [905-g to 1.4-kg]) chuck roast
2 tbsp (36 g) salt
2 tbsp (12 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
2 yellow onions, halved
6 carrots, peeled and cut in half
4 ribs celery, cut in half
6 tbsp (90 ml) red wine
2 Idaho potatoes, peeled and large diced
3 sprigs rosemary
3 sprigs thyme
4 cups (946 ml) beef stock (homemade [page 134] or store-bought)
This can be cooked in 2 ways: in the oven or on your stovetop. You decide.
For the oven method, preheat your oven to 225°F (110°C). Meanwhile, heat a Dutch oven on the stovetop over medium to high heat. Heavily season your chuck roast on all sides with the salt and pepper. Add the olive oil to the pot and sear the roast on both sides for around 5 minutes per side, or until golden brown. Remove the roast from the pot and set aside.
Add your onions, carrots and celery to the pot and cook until they are caramelized, about 7 to 8 minutes. Deglaze the pot with the red wine, making sure you scrape the bottom to get up all the yumminess. Return the chuck roast to the pot. Add the potatoes, rosemary, thyme and beef stock. Bring to a boil. Cover and transfer to the oven. Roast for 5 hours, or until fork-tender.
For the stovetop method, start everything as you would for the oven method and instead of putting it in the oven, put it on the back burner on low heat for 4 to 5 hours. Check at 4 hours to make sure it is tender. If not, return it to the heat for another hour.
Goes great on a hoagie—that’s right, you read correctly.
Recipe reprinted with permission from Page Street Publishing.