Roast ala Aaron

Over the last few years I have been trying to make the perfect pot roast, one that tastes rich and flavorful and does not require expensive ingredients, a lot of time, or fancy kitchen equipment. Today I took some time to write down my recipe. I thought I would pass it on to you, my readers. Merry Christmas.

Ingredients

1 2.5lb. Boneless Chuck “Pot” Roast
4-5 Red Potatoes cut in quarters
8-12oz. Baby Carrots
2 Shallots diced (or 1 small yellow onion finely diced)
3 Cloves of Garlic (whole)
2 C. Red Wine (preferably Cabernet, Pinot Noir, or Rhone)
2 Tbs. Herbes de Provence (usually a mix of marjoram, savory, thyme, rosemary, basil, fennel, sage, and lavender): you can buy a 3oz. bag at World Market imported from France for $1.99.
½ tsp. Kosher Salt
½ tsp. Course Ground Black Pepper
1 10½ oz. Can Campbell’s Beef Consommé (Gelatin Added)
1/8 C. Balsamic Vinegar
1 tsp. Sugar
¼ C. Butter

Cooking Instructions

- Preheat oven to 400ºF.
- On the stove top, heat a large skillet on high. When skillet is hot, place roast on skillet to sear (brown). Brown for about two minutes on each side (till some dark brown spots begin to appear) and place roast in a medium size roasting pan with lid.
- Deglaze pan with ½ cup red wine. Meaning: while pan is still very hot pour the wine and scrape the pan with a wooden spoon or spatula in the skillet. This pulls out the meat flavor left in the pan. Pour the “deglaze” on the roast in the roasting pan.
- Sprinkle roast with ½ tsp kosher salt and ½ tsp. course ground black pepper.
- Place cloves of garlic and shallots on and around roast.
- Scoop herbes de Provence on the roast.
- Lay the potatoes and carrots around roast and place the roasting pan in a hot oven with the lid on.

Once the roast has been in the oven for about an hour you can start on the sauce:

- In a sauce pan, heat the remaining 1½ cups of red wine to a boil to burn off the alcohol and reduce. Boil for about half its original volume (about 10 minutes). Take off heat.
- Pull out the roast and reduce the oven temperature to 275. Remove the meat and vegetables. Pour all the liquid and juice from the roasting pan (usually about 2 cups worth) into the reduced wine.
- Put the meat and vegetables back in the roasting pan and into the oven with the lid off until the sauce is finished.
- Place the sauce back on stove on high heat. Add the can of beef consommé, balsamic vinegar, and sugar. Bring the mixture to a boil.
- Once mixture is boiling, reduce heat to medium-high and simmer the mixture until it has reduced to half its volume (about 15 minutes).
- Finish the sauce off by melting the butter in it. Once the butter is fully melted take the sauce off the heat.
- Add salt and pepper to taste.
- Serving: remove the roast from the pan and slice. Place slices of roast, potatoes, and carrots on plates and spoon sauce generously over it all. Serve with French bread or dinner rolls.