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Pot Roast à la Flamande
On winter days I love to throw a pot roast into the oven and let the aroma of a comforting pot roast dinner fill the house. There is nothing quite like sitting down to a good old fashioned pot roast dinner after anticipating it all day. If you’re cooking it in the oven you will need 3 to 4 hours. Serve with roasted potatoes.
INGREDIENTS
One 3 1/2 to 5 Pound Boneless Chuck Roast
3 Tablespoons Safflower Oil
1 Large Sliced Onion
3 Chopped Carrots
2 Large Minced Garlic Cloves
1/4 Cup Dried Sliced Porcini Mushrooms
One 12 Ounce Bottle Amber Ale
1/2 Cup Water
3 Tablespoons Dijon Mustard
2 Teaspoons Minced Fresh Thyme
2 Teaspoons Minced Fresh Rosemary
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350 degrees. In a large-size heavy bottomed Dutch Oven, heat safflower oil over a medium-high heat. Sprinkle roast all over with kosher salt and pepper. Sear in hot oil for 5 minutes on each side to form a golden brown crust. Remove roast and set aside. Add onions, carrots, and garlic to pan. Sauté for 4 minutes until softened. Add mushrooms, beer, and water. Bring to a boil and then reduce heat to a simmer. Cook for 5 minutes. Smear top of roast with mustard and sprinkle with herbs. Return roast to Dutch Oven, placing on top of vegetable beer mixture. Place lid tightly on pot and place in oven. Cook for 3 to 4 hours until tender. Once meat is cooked, remove roast and set aside. Strain pan juices into a gravy separator or other appropriate container, reserving vegetables to thicken sauce. Allow pan juices to rest for 10 minutes until fat has separated and risen to the top. Defat pan juices and then combine with reserved vegetables and puree until smooth. Slice roast, top with sauce and serve. Serves 4 to 6
