RECIPE
Prep Time 30 minutes cook time varies depending on your roast selection.
Serves: a small army
Ingredients
1 4+/- pound shoulder roast
2 cups diced onion
1 cup diced celery
2 12 oz bags baby rainbow carrots
2 pounds baby red potatoes washed and cut in half. You dont have to peel them.
16 oz of merlot wine
1 tbsp tomato paste
2 cans beef consume
1 package lipton golden onion soup mix
2 rosemary sprigs
4 to 5 thyme sprigs
4 garlic cloves minced
1 bayleaf
2 tbsp canola or vegetable oil
4 oz salted butter
4 oz all purpose flour
1 small length 12 inches of butchers or cooking twine
1 large dutch oven mine pictured is 7.25 qrt with a lid, or you can make a foil and parchment lid
Rub for the Meat
2 tsp cumin
2 tbsp kosher salt
1 tsp fresh ground black pepper
1 tsp smoked paprika
2 tsp onion powder
1 tsp garlic powder.
DIRECTIONS
Preheat oven to 275 degrees.
30 minutes before cooking. Combine the meat rub ingredients. Trim, wash, and pat dry with paper towel the roast. Rub the meat with spice mixture. Let sit in the fridge for 30 minutes.
Over medium heat preheat your dutch oven add the canola oil. Brown your roast on all sides. Remove from the dutch oven and reserve. DO NOT CLEAN OUT THE PAN.
Add the celery, carrots, and onion. Saute for 4 to 5 minutes. Add the tomato paste and stir to combine. Let cook another 2 to 3 minutes. Quickly deglaze the pan with th he wine.
Scrape all those yummy brown bits off the bottom. Cook to reduce the liquid by 1/3
Add in the potatoes and stock. Using the butchers twine roll the rosemary and thyme together secure the bundle toss in the pot.
Place the roast in sprinkle the exposed surfaces with the soup mix.
Add the remaining spices and herbs. Give it 1 last stir to combine.Place on lid. Cook at 275 cook times will vary but when the roast falls apart you are done.
The butter and flour is to make a dark roux to thicken the sauce to a more gravy like consistency. In a non stick pan melt the butter over medium heat. Add the flour and using a spin, whisk, or spatula stir till your arm falls off. If your roux burns have to start the roux over. It will slowly transition color from its native white or blonde state to a peanut butter color, then to a caramel color, then brown, and finally dark brown.
Never add cold liquids into a hot roux the fat in the butter wont react well and we dont want anyone getting burned. So using the liquid from the finished roast add enough to thin out the roux. Add this mixture to the pot roast. Stir to combine..... brong to a boil on cook top reduce tk simmer 5 minutes.
Retrieve the butcher twined herbs. Bon a !petite
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