FALL-APART POT ROAST(The gravy is made by blending the roasted vegetables and adding to the pan juices.)
"Inspired by the movie The Money Pit, 1986."
5 pounds boneless chuck roast
1/4 cup brandy
2 to 3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed thyme
2 1/2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup onions, coarsely chopped
1 cup carrots, coarsely chopped
1 cup celery, coarsely chopped
2 cups leeks, coarsely chopped
6 cloves garlic, sliced thinly
2 cups tomatoes, coarsely chopped
2 cups dry red wine
2 cups beef stock
6 parsley sprigs
1 bay leaf
3 whole cloves
4 sprigs fresh thyme
8 whole black peppercorns
10 to 12 small new potatoes, cut in half 1 hardhat
1 large second mortgage
Rinse roast with cold water and pat dry with paper towels. Place in a large bowl and rub well with the brandy. Using a series of half-hitches, tie the roast firmly with butcher's twine. If knots make you nuts, ask the butcher for a meat wrap. They're usually free.
Mix together the salt, pepper, paprika, garlic powder, thyme and flour. Rub the mixture into roast.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until almost smoking. Place roast in the hot oil and brown well on each side, about 12 to 15 minutes total. Transfer the roast to a plate.
Add the chopped vegetables, garlic, and tomatoes and saute 5 to 10 minutes.
Add the red wine and use a wooden spoon to scrape loose any tasty browned bits stuck to the pan. Cook the red wine down by half.
Add the parsley, bay leaf, fresh thyme and peppercorns. Return the meat to the pot. Bring to a very low simmer. Cover tightly and cook either over a low heat or in an oven preheated to 200 degrees F for 4 to 5 hours, turning the meat every half hour.
Add the potatoes 1 hour before serving.
Important: Never allow the roast to come to a full boil. Boiling will dry out the meat.
Remove the meat and potatoes to a warm platter and cover.
Spoon off any fat that floats to the surface of the pot juices. Transfer half of the remaining vegetables to a blender and blend well; return the blended vegetables to the pot and cook down a few minutes over high heat until thickened. Ladle gravy over meat and serve at once.
Serves 6
Source:
Clau Mann's Dinner and a Movie Cookbook