Simple Pot Roast

{72 g} Makes 6 - 8

very hungry people

Preheat oven to 350F/176C.

Brown over med-hi and reserve (8-10min)

3200 g ( 7 lb )

boneless chuck-eye roast,patted dry

2 - 4 TBL {27-54 g}

veg oil

Saute over med. until browned( 6-8 min)

med. onion, chopped medium

{72 g} 1

sm. carrot, chopped medium

{64 g} 1

sm. celery rib, chopped medium

Cook out rawness (30 sec)

{6 g} 2

med. garlic cloves, minced

2 tsp {8.3 g}

sugar

Deglaze with:

250 ml {264 g}

low-sodium chicken broth

250 ml {265 g}

low-sodium beef broth

Return Beef and Braise 3 1/2 - 4 hrs

sprig fresh thyme

250 - 375 ml {250-376 g}

water

4381 g ??5740 Calories

total(!??131 Calories/100g !)

Reduce with:

60 ml {61 g} ( 1/4 cup )

dry red wine

Adjust

TT	salt and pepper

Preheat oven to 300F/148C.

Sprinkle roast with salt and pepper.
Heat oil over med-high heat and brown beef in large dutch oven 8 to 10 min. Reserve.
Reduce heat to medium, add veg and saute until lightly browned 6-8 min.

Add garlic and sugar and cook 30 sec.

Deglaze with broths and add thyme.

Return roast and any liquid to pot, add water to come up to half way up the roast.

Cover and return to simmer. Return to oven. Cook, turning every 30 min until fork tender (3 1/2 - 4 hours).

1st 30 min then turn over.
2nd 30 min then turn over, 1:00 elapsed.
3rd 30 min then turn over. 1:30 elapsed.
4th 30 min then turn over, 2:00 elapsed.
5th 30 min then turn over, 2:30 elapsed.
6th 30 min then turn over, 3:00 elapsed.
7th 30 min then turn over, 3:30 elapsed, check for doneness
8th 30 min then turn over, 4:00 elapsed, should be done.
1. Trasfer roast to carving board and loosely tent with foil. Let stock rest for 5 min, and defat using spoon. Discard thyme sprig.

Reduce stock to 375ml (1 1/2 c) about 8 minutes. Add wine and reduce again to 375ml (1 1/2 c) ~2 min. Season with salt and pepper to taste.

Carve meat into 1/2 inch thick slices, or pull part into chunks. Pour over 125ml (1/2c) of sauce. Serve remaing sauce on side.