Yummy Pot Roast

Jar’s Pot Roast
From: Chef-owner Suzanne Tracht of Jar Restaurant.
Note: Ask your butcher for denuded short rib, which is a short rib with the bones and exterior fat removed.
Makes: 3-4 servings.

½ cup vegetable oil
1 short rib, about 3-5 pounds, denuded (see note above)
Salt and black pepper to taste
4 carrots, peeled
2 large onions
1 bunch celery
½ bulb garlic (does not need to be peeled)
1 bay leaf
1 cup sherry
2 quarts chicken stock

1. Preheat the oven to 350 degrees. In a large pan, heat the oil to just under the smoking point. Season the meat liberally with salt and pepper. Sear both sides of the short rib in the pan until the exterior is dark and crisp. Remove the meat from the pan and reserve.

2. Pour the oil from pan into heatproof container to cool and discard it. Using the same pan, add the sherry and reduce it by half.

3. Peel and rough chop the carrot, onion and celery. Place the vegetables in a large braising pan with the bay leaf and garlic. Place pot roast on top of the vegetable mixture. Pour reduced sherry on top of roast and add enough chicken stock to cover ¾ of the meat. Cover with foil and roast for 3 hours.

4. After 3 hours, remove the pan from the oven and let the roast cool down. After pot roast has cooled slightly, you can strain the jus (or sauce) from the vegetables, mix with caramelized onions and roasted carrots and serve the roast with the vegetables and sauce. (This last step is optional).

Related posts: