recipes

In this section we’re sharing our chef’s favorite recipes.

It’s actually winter in the DC area, for the first time in what feels like a long time. As we write this, there’s still piles of snow on the ground! We decided that for the long weekend ahead - you need a slow and meditative cooking project that produces a really delicious meal to share. So we selected the deliciously marbled, perfect for slow roasting chuck roast.

You can place an order online & have it delivered or pick it up, all items needed for this recipe are available to order online.

Directions

1. Preheat an oven to 275 degrees and adjust the rack to bottom ⅓ of oven to accommodate your pot/*dutch oven.

2. Season all sides of chuck roast with salt and set aside for 20 minutes or so while preparing vegetables.

3. Preheat on stove top a 6 to 7 quart *dutch oven, over medium to high heat (a Le Creuset or similar enamel coated cast iron wide pot with lid).

4. Dry off beef of excess moisture on all sides with a kitchen towel

5. Add oil to the dutch oven and let heat up briefly. 

6. Sear chuck roast on both sides, dutch oven surface should be hot enough to create a significant “sizzling” sound. Approximately 4-5 minutes per side to develop a nice sear. Make sure to also briefly sear the sides of the chuck roast. Remove chuck roast and set aside on a plate.

7. Add the butter to pot and once dissolved add carrots, shallots, celery , a pinch of salt and let cook for approximately 4 minutes while stirring occasionally. Add the minced garlic and stir in for approximately 2 minutes.

8. Continuing over medium high heat add the tomato paste and stir in for approximately 3 minutes.

9. Add flour and stir in for about 1 minute or until well incorporated.

10. Add in wine and Worcestershire sauce and use a wooden spatula to scrape the bottom of the pot to help deglaze and remove solids stuck to the pot - this is crucial to developing flavor. Bring the wine to a simmer and stir until evenly thickened.

11. Add beef stock and veal demi and bring back to simmer. Turn heat off, push vegetables to the side of the pot and place seared chuck roast into the center of the pot, make sure to add any accumulated juices from the plate the seared chuck roast was resting in (chuck roast should be approx. ½ to ⅔ submerged in cooking liquid).

There’s two way to handle the cooking method here. You can use time & tenderness as a guide. Or you can use a wireless or wired meat thermometer. We like the latter method because you are keeping a close eye on the science of cooking, knowing when the connective tissues are perfectly broken down producing a tender & juicy roast.

 Basic Cooking Method

Cover dutch oven with lid leaving very slightly ajar to allow for steam to evaporate and aid in sauce reduction. Place into the preheated 275 degree oven and set a timer to a cook time of 4.5 hours.

Check for fork tenderness. Meat should give a minimal resistance to shredding, but not falling apart which can lead to dry meat fibers.

Our Preferred Cooking Method

Before placing into the oven we highly recommend inserting either a wireless or wired meat thermometer at a 45 degree angle into the thickest part of the roast before covering with the lid slightly ajar. Set INTERNAL temperature of the roast to 195 degrees.This has nothing to do with “doneness” but everything to do with breaking down connective tissue by converting collagen into gelatin.

190 to 200 degrees is the optimal temperature to convert collage/connective tissue into gelatin resulting in tender juicy braised meats.

A wireless or wired thermometer will allow you to monitor the meat without opening the oven and you need only to adjust the oven cooking temperature to maintain close to 195 degree target.

It should take approx. 1.5 hours to reach 195 degrees and the remaining 3 hours are spent adjusting temperature keeping it close to 195 internal degrees.

We don’t really like slow cookers or other countertop appliances for pot roast or braising as they tend to allow very little steam release and cook to internal temperatures of 250 degrees resulting in slightly tougher meats and dryer fibers in the meat. Translation - dry, chewy and sad.

Cooking Equipment

 Dutch Oven

Proper braising of meats and especially Pot Roast requires a Dutch Oven. These enameled cast iron pots deliver superior heat distribution and retention, require no seasoning, will not rust, and are super easy to clean and can last generations. Well worth the cost.

We recommend Le Creuset or similar brands. Le Creuset’s 6.75 quart Round Wide Oven is perfect for Pot Roast and any other braised meat as the extra surface area is ideal for browning, and the shallow depth promotes quicker evaporation of liquids. The unique wide base is ideal for searing and browning meat and vegetables without crowding, and makes it easy to serve casseroles and braises directly from the pot.  The generous size makes it perfect for family meals and entertaining.

Wireless Meat Probes

Monitor your temperature targets without opening ovens or grills. Also wifi compatible with downloadable apps to use your phone. Multiple probes allow for monitoring multiple items at the same time 

2 brands we have used: Meater and Typhur

Recipe note: For an Asian Fusion variation:  add 3 to 4 ounces fresh slices of ginger root to the vegetables, substitute soy sauce for the Worcestershire sauce, 2 tablespoons plum sauce/hoisin and wrap in cheesecloth:1 tsp szechuan peppercorns along with 2 star anise.