Big Sky Rosemary Pot Roast Copycat
"Serve over polenta it uses alot of salt if you don't like salt don't use that much"
- Serving Size: 1 (455 g)
- Calories 493.7
- Total Fat - 31.5 g
- Saturated Fat - 12.2 g
- Cholesterol - 158.2 mg
- Sodium - 2324.2 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.2 g
- Sugars - 6.8 g
- Protein - 36.9 g
- Calcium - 74.1 mg
- Iron - 3.8 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Step by Step Method
Adjust the oven rack to the lower third of the oven. Place the top rack high enough for the Dutch oven to clear.
Preheat the oven to 350 Degrees F
Cut the chuck roast into large chunks.
Don’t trim the fat, but remove any silver skin, a thin silvery membrane of connective tissue, from the pieces.
Place chunks on a large baking sheet and let rest for 3 to 5 minutes.
Pour a small amount of kosher salt into the palm of your hand and sprinkle over the meat, turning it to sprinkle all sides.
It didn't have pepper but I'm adding here
Place a 5-quart Dutch oven on the stovetop over low heat to warm, then gradually increase to medium high, then to high.
When the pan is hot, add meat chunks in batches and sear on all sides.
Get a good sear, very brown
Remove them to the baking sheet as the pieces finish searing and add more until all are seared.
Set aside and let the meat rest as you cook the vegetables.
Add apples, garlic,carrots, celery and onions to the Dutch oven and cook until the onions are translucent and the others are lightly caramelized, turning as needed.
Mix tomato paste and honey together, then add to the pot and stir to coat the vegetables and apple mixture.
Cook for about 4 minutes, turning the mix from the bottom to the top of the pot.
Deglaze the pan by adding the red wine and vinegar, dislodging any browned bits from the bottom of the pot.
Add the beef stock and bring to a boil.
Reduce the liquid slightly.
Turn off the heat.
Add the meat and the rosemary, tied in two bunches, to the Dutch oven, stir and cover.
Place in oven and bake 3 hours
No special items needed.