This is my attempt to boycott summer. Just kidding. It’s beautiful outside and in Colorado, 99% of the population is outdoors doing something ‘outdoorsy’. Not us this Sunday. Thanks to the Food Network….and Breaking Bad, the show that has consumed our life entirely for the last 2 weeks.
This day consisted of a marathon of season 5 of Breaking Bad, a pot roast, mashed potatoes, homemade rolls, and the most luscious gravy I have ever tasted or made for that matter in the history of food. The gravy….I’m not sure if this was the best thing I ever ate because it actually was? Or the fact that I have not had gravy, mashed potatoes, and rolls for months on end. It’s so easy to make and sooooo good….the gravy. I’m like a heroin addict that’s relapsed. Tomorrow is a new day. But right now, this gravy….
Preheat oven to 350 degrees. On the stovetop, heat a dutch oven on medium heat and add 2 tablespoons of vegetable oil.
I used a bone in 3.5 pound chuck roast here. Boneless is fine to use. Pat dry with paper towels and season both sides with salt and pepper. Add the roast to the dutch oven. Brown each side. It takes approximately 1-2 minutes…
While meat is browning, rough chop some carrots, celery, onion, and garlic. When meat is brown, remove from the pan and set aside.
Add another tablespoon of vegetable oil to the pot and add in veggies. Sprinkle with salt and pepper. Add in the herb bundle. I tied together some fresh rosemary, thyme, sage, and parsley with some kitchen twine. Cook 2-3 minutes….
Add 3/4 cup of red wine. I used a cabernet sauvignon. Cook for another 2 minutes or until reduced by half.
Add the beef to the veggies. Add enough beef broth to cover 3/4 of the beef. Cover and put in the oven for 3-4 hours.
Turn over half way through.
Remove meat from the pot, place on a plate, and cover with foil.
Add a couple of more glugs of red wine to the pot. Turn heat to low-medium and simmer for about 5 minutes.
Remove and discard the herb bundle.
If you are making French Dip sandwiches, you would strain this now for the au jus. Since I am making a gravy, I want a thicker consistency. Turn the heat off and carefully blend with an immersion blender until a smooth gravy develops…
If you don’t have an immersion blender, you can add it to a blender, being very carful, and holding the top of the lid tightly with a kitchen towel while blender is on…..If you are not careful, the top will blow off and you’ll get crap all over the ceiling.
This is kind a going all out so it’s best served with mashed potatoes, rolls, and if you feel it is absolutely necessary (which it isn’t really), a vegetable….
- 3.5-4 pound chuck roast
- 2 carrots- rough chopped
- 2 celery stalks - rough chopped
- 1 yellow onion - rough chopped
- 4 garlic cloves - rough chopped
- 4-5 sprigs of parsley
- 2 sprigs of rosemary
- 8 sprigs of thyme
- 4 sage leaves
- 2- 14oz cans beef broth
- 1 cup red wine (cabernet sauvignon)
- salt and pepper
- vegetable oil
- Preheat oven to 350 degrees.
- Heat a dutch oven on medium heat and add 2 tablespoons of vegetable oil.
- Using paper towel, pat dry chuck roast and season both sides with salt and pepper.
- Add meat to the pot and sear 1-2 minutes on each side.
- While meat is searing, rough chop veggies.
- When meat is seared, remove it from the pot and set aside.
- Add another tablespoon of vegetable oil to the pot and add veggies.
- Tie herbs tightly together into a bundle and add them to the veggies. Sprinkle with salt and pepper.
- Add 3/4 cup of wine and cook for another 2 minutes or until reduced by half.
- Add beef to the pot.
- Add beef broth to the pot, or enough to cover at least 3/4 of the beef.
- Cover and roast 3-4 hours until meat is falling apart. Turn half way through.
- Remove meat, set aside, and cover with foil.
- Add 1/4 cup of red wine to the pot, simmer, and reduce.
- Turn off the heat, remove the herb bundle, and puree into a gravy using an immersion blender. Be careful when doing this. If using a blender. Make sure to secure lid by holding down with a kitchen towel, and blend in batches.
- Shred roast beef.
- For best results, serve with mashed potatoes and rolls. Make sure you don't have any plans for at least the rest of the day.