beef essentials: sunday dinner onion gravy roast

How To Make beef essentials: sunday dinner onion gravy roast

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  PREP/PREPARE
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  Chef’s Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
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  Gather your ingredients.
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  Thinly slice the garlic.
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  Thickly slice the onions.
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  Sprinkle the roast with salt and pepper, and reserve.
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  Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
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  Chef’s Note: This pot should have a tight-fitting lid.
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  Add the sliced garlic.
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  Cook until the garlic begins to turn golden, about 2 – 3 minutes.
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  Remove the garlic with a slotted spoon, and reserve.
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  Add the roast and sear to a golden brown on all sides, about 6 – 8 minutes per side.
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  Chef’s Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
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  Remove from pot and reserve.
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  Place a rack in the middle position, and preheat the oven to 275f (135c).
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  Add the onions to the pot.
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  Stir and cook until they soften, about 4 – 6 minutes.
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  Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
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  Chef’s Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
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  Add the liquid to the pot with the onions.
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  Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
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  Chef’s Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
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  Return the garlic slices, and the roast to the pot.
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  Cover and place in the preheated oven until fork tender, about 2 – 3 hours.
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  Chef’s Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it’s fork tender and juicy.
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  PLATE/PRESENT
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  Thickly slice or cut into chunks, and serve with your favorite sides… how about noodles, mashed taters, and/or rice. And don’t forget to drizzle on some of that yummy onion gravy. Enjoy.
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  Keep the faith, and keep cooking.
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