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Convection Cooking Fall Menu 5


Classic Pot Roast

Roasted Glazed Root Vegetables



Meal Preparation Plan

Pot roast tastes like a meal that is hard to make but in fact it is one of the easiest of dishes to prepare, the key is planning because it really needs to be cooked a day or so in advance.  It only takes about 15-20 minutes to prepare the pot roast for braising but at least 2 hours cooking time.  If you do plan to serve the pot roast on the same day be sure to skim the fat off the liquid before serving.  The vegetables used to cook the pot roast are meant to add flavor to the sauce but they are pretty much overcooked by the long cooking so we usually pot roast with freshly steamed or roasted vegetables.







Classic Pot Roast

1 – 3-4lb beef chuck roast

1 – teaspoon mild smoked paprika

2 – tablespoons all purpose flour

1 – tablespoon olive oil

1 – tablespoon butter

1 – cup dry red wine

2 – cups beef or chicken stock

1 – tablespoon olive oil

1 – tablespoon butter

1 – large white onion, peeled and cut into 1” dice

4 – cloves garlic, peeled and smashed

3 – medium carrots, scrubbed and cut into thick slices

3 – celery ribs, strings removed, cut into thick slices

2 – sprigs fresh thyme


Preheat the oven to Bake or Roast 350 degrees


Combine the flour and paprika with a little salt and pepper and spread on a baking sheet, dredge the beef in the flour mixture so it is evenly coated.


Heat a large cast iron pan or sauté pan over medium heat.  When heated add the oil and butter then increase the heat and brown the roast on all sides making sure it is properly seared before turning.  Remove the meat from the pan and place in an oven casserole that has a tight fitting lid.


Add the red wine to the sauté pan and cook over moderate heat, scraping up any browned bits, add the stock and simmer for a few minutes then pour the liquid over the beef.


Heat the sauté pan and add the olive oil and butter sauté the onions for several minutes until softened then add the garlic, carrots and celery.  Cook for 7-8 minutes then scrape into the casserole pan.  Submerge the thyme sprigs cover the pan and place in oven.  Cook for 2 ½ - 3 hours or until meat is fork tender.


If serving the pot roast immediately after cooking, remove the meat and cover with foil to keep warm.  Discard the thyme sprigs and skim the fat from the top of the liquid and strain the liquid into a bowl, press the vegetables with a wooden spoon so they give up any juices and discard the vegetables.  Return the sauce to the casserole, slice the meat and add to the sauce and hold on low heat until ready to serve.





Roasted Glazed Root Vegetables

4 – medium carrots, scrubbed and sliced into long diagonal slices

2 – parsnips, peeled and sliced into long diagonal slices

1 – yellow onion, peeled and cut into thin strips

6 – Yukon gold potatoes, scrubbed and cut into 1/8”s

3 – tablespoons olive oil

1 – handful Italian parsley leaves, finely chopped


Pre-heat the oven to Convection Roast or Convection Bake 350 degrees


Toss the vegetables in a large bowl with the olive oil and some salt and pepper.

Spread onto a rimmed baking sheet and roast for 35-40 minutes or until tender.

Toss with the chopped fresh parsley and serve with the heated Pot Roast






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