Potroast of Defiance
When you've had enough of the diet, the diet food, the recipes, you just need comfort.
Equipment
- 1 enameled cast iron baking dish with cover
- 1 strainer, basket
- 1 blender, stick
- as needed towels, paper
Ingredients
- 2 lbs beef, chuck, roast
- 24 ounces water
- 3 ounces butter, salted Salted is fine.
- 2 ounces fat, bacon
- 2 cubes bouillon, beef, Knorr
- 5 gram sauce, Worcestershire, Lea and Perrins
- as needed salt, kosher
- as needed pepper, black, ground fresh cracked
- 1.5 ounces whiskey, any
- 15 g paste, tomato
- 14 ounces mire poix two parts onion, 1 part carrot, 1 part celery
- 10 sprigs thyme, fresh
- 1 sprig rosemary, fresh small sprig
- 2 each leaf, bay, whole
- 15 gram garlic, roasted
- 1 gram cinnamon, ground
- 10 grams starch, corn
Instructions
- Preheat your oven to 300℉
- Dry off your beef on all sides with the paper towels.2 lbs beef, chuck, roast
- Nuke 16 ounces of water until boiling. Add your bouillon and Worcestershire to the water and mix until dissolved. This is the notstock we will be using for this dish.24 ounces water, 2 cubes bouillon, beef, Knorr, 5 gram sauce, Worcestershire, Lea and Perrins
- Apply salt and pepper to both sides of the meat. Massage into the meat with your hands. It's not as creepy as it sounds as long as you don't think of it as dead animal flesh.2 lbs beef, chuck, roast, as needed salt, kosher, as needed pepper, black, ground
- Place your dutch oven over medium high heat. When the pan is hot, add 2 ounces of your butter and all of your bacon fat.3 ounces butter, salted, 2 ounces fat, bacon
- Sear your meat on all sides until nicely browned. Remove to a plate to rest.2 lbs beef, chuck, roast
- Add your mire poix, thyme, rosemary and bay leaves to the pot and let the vegetables and cook, stirring occasionally, until onions start to sweat down.14 ounces mire poix, 10 sprigs thyme, fresh, 1 sprig rosemary, fresh, 2 each leaf, bay, whole
- Add tomato paste and garlic. and give it a good stir until the tomato paste is evenly distributed. Turn off your heat for a bit.15 g paste, tomato, 15 gram garlic, roasted
- Add whiskey and scrape off as much of the stuff stuck to the bottom and sides of the pan until the whiskey is gone and no longer a threat. Turn the heat back on.1.5 ounces whiskey, any
- Place your meat on top of the vegetables in the pan. Be sure to pour off any of the drippings from the seared meat into the pan as well.2 lbs beef, chuck, roast
- Add your notstock.
- Dust generously with your cinnamon. Cover and place into your oven for 2 hours.1 gram cinnamon, ground
- Remove from the oven, flip your meat. Cover it and stick it back in for about tow more hours.
- When the roast is done, remove it from the pot and set aside. A cutting board is a good place.
- Whiz up your vegetables and pot liquor using a stick blender.
- Strain out solid particulates of the proto-sauce into a saucepan using a basket strainer.
- Put the meat back into the dutch oven and place the lid on it. Residual heat will keep it warm while you mess with the sauce.
- Taste your strained sauce. It should be too salty as we used the "Cubes of Shame" instead of real stock. That's OK. I have a plan to dilute and thicken, all at the same time.
- Whisk your cornstarch with your remaining 8 ounces of water10 grams starch, corn, 24 ounces water
- Crank up the heat under your sauce to high. Add the cornstarch slurry. Whisk sauce until it comes to a full and rolling boil. Take off the heat. Sauce should be "nape". You can determine this by placing the back of a tablespoon into the sauce, removing it and if your can run your finger through the sauce without the sauce coming back together, it's thick enough.
- OFF HEAT, whisk in the remaining butter to the sauce.
- Serve your meat. Garnish with gravy and some fresh thyme leaves. Bob's your uncle.
Notes
No. I have no idea how many calories are in this dish, nor do I care. This was the Potroast of Defiance, after all. No recipe. No plan to film. No setting up cameras. Just me and my food, doing our thing. The photos were an afterthought. I originally named this "Delta 8 Roast" because just like potroast, there's no actual pot in it, but no one seemed to get the joke.
Just look at that beautiful roast, not a healthy, low calorie green vegetable in sight. Just potroast, mashed potatoes and baguette slices with way too much butter.
Hell, yeah.
Tried this recipe?Let us know how it was!
Comments are closed!