https://www.copymethat.com/r/kEIetyezp/this-pot-roast-is-better-than-beef-bourg/
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kEIetyezp
2024-05-18 05:24:22
This Pot Roast Is Better Than Beef Bourguignon
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Ingredients
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- 3 to 5lb/1.5 to 2kg Beef chuck roast
- 225g (5 large) Shallot or onion, chunky diced
- 225g (3 large) Carrots, cut into obliques
- 225g (4 to 6 stalks) Celery, cut into 1 to 2”/3 to 5cm pieces
- 20g (4 to 5 cloves) Garlic, minced
- Neutral, high smokepoint oil (canola, vegetable, soy, avocado)
- 50g (3 ½T) unsalted butter
- 25g (1 ½ tomato paste
- 25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)
- 150g (⅔c) red wine
- 25g (1 ½T) worcestershire
- 15g (1T) better than bouillon beef base
- 750g (3c) beef stock
- 2 bay leaves
- 3 to 4 springs fresh thyme
- Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
- While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1 to 2”/3 to 5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic.
Steps
Directions at youtube.com
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