Saturday, March 8, 2008

Lemon Pot Roast

In my house lemon is the fruit of the Gods. I often think Chris would trade me for a bushel of lemons. While the traditional pot roast uses winter veggies and a tomato base. Substitute the acidity of the tomato with lemon and omit the veggies and end up with a truly unique roast.

1 2-3lb boneless chuck roast (look for a good ratio of fat to meat)
2 tablespoons extra virgin olive oil
2 tablespoons of kosher salt
2 tablespoons of freshly ground pepper
1 lemon juiced
2 cups chicken broth
1 cup of red wine
1 bag white pearl onions
Meat thermometer (optional)

1.) Pre-heat oven to 325 degrees.
2.) Wash chuck roast with cold water and pat dry.
3.) In a shallow frying pan add olive oil over medium heat. Now is our chance to add some color, skip this step and you end up with cafeteria style boiled beef. Season beef with salt and pepper and add to the heated frying pan. Cook on each side until seared and crispy.
4.) Remove beef from pan and place in casserole dish with tight fitting lid.
5.) Reduce heat and deglaze pan with wine. WATCH the flame as wine and heat don't often give good results. Allow wine to cook for 2 minutes.
6.) Add chicken broth and juice of one lemon and bring to a simmer. CHECK the seasoning and let your palate decide if you need more salt or pepper.
7.) Carefully add the liquid to the beef and cover.
8.) Cook for 2.5 hours. While beef cooks, peel the pearl onions and boil for 2 minutes. Let the onion cool and place to the side.
9.) After 2.5 hours, check the temp. Beef should be fork tender.
10.) Add the onions to the roast and cook for another 1/2 hour.
11.) Let roast rest prior to serving.

Optional: For a more lemony flavor place cooking liquid in sauce pan over medium heat bring to a boil and reduce until liquid is half.
Kali Orexi!

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