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Prep Time10 minutes
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Cook Time2 1/2 hours
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Serving2
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This is not a recipe! What you do here is settle in for a peaceful Friday night and open the patio door so that you can hear it rain and see the dogs lounging around as if they were the ones who worked all day and paid the bills. Pat some seasoned flour on a chuck roast and brown it on both sides in a skillet. Remove the roast. Sauté some onions and garlic. Put the vegetables in the bottom of the clay pot or Dutch oven and put the roast on top. Then pour in the beef broth, some red wine and a glug of Heinz chili sauce. Toss some fresh thyme on top. Slide the casserole into the oven (if you are cooking in a clay pot, the oven temp. is 425 degrees but it may be lower if you are cooking in a Dutch oven). Start the movie. Open the wine. Enjoy the amazing smells coming from your kitchen. You’ve got the whole weekend ahead of you. Let the poodle sleep on the bed tonight! Be grateful.
Ingredients
Roast Beef in Clay Pot
Directions
If you are using a clay pot, soak it for 15 minutes. Remember it goes into a cold oven and then you turn the temp. to 425 degrees. If you are cooking in a Dutch oven, the oven temperature should be between 350 and 375 degrees.
In a hot skillet, swirl some olive oil and then brown the beef on both sides. The beef should be patted dry, then lightly coated in seasoned flour. By seasoned, I mean salt and pepper or anything else you like. Remove the beef from the pan and set aside.
Toss the onions into the hot skillet and let them get just a little color on them. Toss in the chopped garlic. Sitr and cook until the vegetables are soft.
Put the vegetables in the bottom of the pot, then the roast on top of them. Pour in the beef broth, some red wine & a glug of Heinz chili sauce. Add a few sprigs of fresh thyme.
Cook for about 2 1/2 hours. Your oven temperature will depend on what sort of pot you are cooking in. I cooked this roast in a clay pot so I started it in a cold oven and then turned up the temp. to 425 degrees. You can check the roast mid-way and turn it over in the liquid.
When the roast is falling apart, remove it to a platter. Pour out the gravy and degrease it (I used one of those measuring cups with a rubber corkscrew in the spout) then reduce the gravy in a small saucepan. You can use an itty bitty amount of cornstarch slurry if you like. Swirl in a pat of butter at the end. The gravy will be thick, glossy and delicious.
Pour some gravy over the roast and serve with the leftover rosemary infused potato au gratin you made last night. Or mashed potatoes or even rice. Just make it simple. Enjoy.
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