Okay, this is ALMOST British style. I blew it on the gravy leaving it more "au jus" as in not thickening it at all. Excuse me, I'm going into the kitchen to fix that. It's a day later but I'm sure it can be salvaged......I'm back, forget it. I don't want to 'meat up' my food processor. Sigh. I'm thinking this would make a fabulous cholent. It makes more sense to use cholent meat for such long cooking. Sort of pains me to see what the $30+ shoulder chuck roast looks like. It tastes great but I'm a medium rare person. I'm used to cooking shoulder roast to 135 degrees and serving it pink. Better yet, a cut of brisket cooked this way would be incredible. That is for another day. Anyway, I knew something was amiss when Benoit and I were taking pictures. The Yorkshire pudding is supposed to be served with gravy. Oh well.
I got this recipe from reading About.com while searching for traditional British fare. This recipe is posted by Linda Larsen, a variation she came up with using Laurie Colwin's recipe from her book "Home Cooking". I'm not sure who had the idea using smoked paprika but it's my new best friend. I've used the Hungarian paprika but never the smoked. It is fab, fab, fabulous!
I usually don't bother to sear a large roast but thought I'd do something correctly. Of course, I don't have a fraction of the equipment at home as I do at work. So, I turn the roast with a couple of large silicone spoons. Whatever. Searing the smoked paprika rub fills the kitchen with a such an aroma. I keep telling Benoit, "It's beautiful!" Once the roast is seared, I place it in the cooking bag with the sauce and vegetables. It is really, really beautiful.
Besides the mistake with the gravy, which doesn't look like a mistake to my Northwestern eyes, the roast is perfect. It tastes smooth and hearty but still light. Definitely a make again recipe even if I use a different cut of meat.
I don't own a Le Creuset cast iron covered Dutch oven in even one gorgeous enamel color. I went to the cook shop yesterday and I still don't own one. Not quite ready to spring $300+ to cook a $35 roast. So, I use my trusted Reynold's oven bag and it keeps the meat moist and the roasting pan clean. The recipe calls for cooking the roast at 300' for 4 - 5 hours. I would have been happy with 1/2 the time and cooked it for 2 1/2 hours. Whoa, any longer and there wouldn't have been much meat left. For someone who doesn't regularly make 'pot roasts', this one is quite amazing.
|Number of servings:||10 - 12|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 5 pounds shoulder chuck roast (we don't use the back end of the cow)
- 1 tablespoon smoked paprika
- 3 tablespoons olive oil
- 3 medium or 2 large red peppers, sliced
- 2 large yellow onions
- 1 1/2 tablespoons minced garlic
- 1 large carrot or 2 small
- 1 cup red wine OR beef stock
- 8 oz. can tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce (non-fish variety)
- 2 teaspoons brown sugar
- 1/8 teaspoons pepper
- 1 teaspoon dried marjoram leaves
Preheat the oven to 300'. Rinse and pat dry the roast.
Rub paprika into all sides of the roast.
Heat oil in a heavy bottomed pan until hot.
Sear roast on all sides.
Searing may take 10 - 15 minutes.
Place a couple tablespoons of flour into the oven bag.
Place the roast in the oven bag into a roasting pan.
Prep veggies and add to bag.
Prep onions and garlic and add to bag.
Add remaining ingredients to the pan juices from the searing process.
Pour sauce into bag. Seal with twist tie. Poke 6 1/2" slits for air vents into upper section of bag. Roast in oven at 300' for 2 - 3 hours or until desired doneness.
An hour before roast is done, add the potatoes and carrots. Return to oven to finish cooking.
When roast is done, remove from oven and bag. Set aside on a plate to rest.
Serve roast sliced with vegetables as is. Or, remove the potato and carrots and set aside. Put the remaining ingredients into a food processor and blend. Work in batches if necessary. Put pureed vegetables into a sauce pan and simmer until thickened. Adjust salt and pepper.
Serve roast with potatoes, carrots, juice/gravy and Yorkshire pudding.
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