yes. a thing of beauty this is. i was raised vegetarian. which makes me appreciate a pot roast. the only time we ate meat was at the grandparent's, and man, do i remember walking in and smelling that glorious smell of roasted meat. at home it was vegetarian chili with TVP and lima beans.
thank goodness for grandparents.
THE HOW TO:
preheat the oven to 275.
gather together some veg. you know, roots are good. carrot. parsnip. some alium like leek, garlic, onion. and the meat (4.5 pounds chuck roast). a few sprigs of thyme. a couple of leaves of bay.
optional: find a length of kitchen twine and simply wrap around the roast twice. this will hold the roast together. you do not have to do this, however, it's strictly optional. you can see in the picture below that it is merely a piece of twine wrapped round the meat and tied. no 'serious' trussing involved.
salt, pepper the roast. in a heavy cast iron skillet, sear the meat. all sides.
get the meat into a cast iron pot, or a daubiere of some sort. let it hang out there while you deglaze the pan with red wine. reduce the liquid a bit, then add it to the meat.
add a bit of oil to the pan. brown the veg in batches. brown it like. do it in batches. you don't want to crowd the pan, or they will steam instead of caramelize. get it all into the pot with the meat as you go.
when you are done with the veg, add some wine and beef stock to the pot, just a bit, you know, maybe two cups. it should come up to about 1/4 the height of the meat. no more. the meat will produce a lot of liquid while it braises.
braise at 275 degrees for four hours. have some wine or something, you know, to pass the time. i mean, you have pretty much half a bottle leftover from the braise.
THE VISUAL JOURNEY
sear the meat.
mangia bene, vivi felice!