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| Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes |
Spouse had the day off yesterday and decided to cook one of our favorite pot roast recipes for dinner. I came home to a fantastic Friday supper of burgundy thyme pot roast with shallots and root vegetables and sides of perfect light, airy Yorkshire pudding popovers and perfect English style roasted potatoes...and of course, burgundy thyme gravy to pour liberally over everything.
Who wouldn't love to return from work to such a wonderful home cooked comfort food meal? It was a perfect start to the weekend but would make a terrific Sunday roast dinner too.
Serves 4
4 lb blade roast (chuck roast)
I like to make sure the roast is tied tightly with butcher string which helps it hold together in the oven and easier to remove from the roasting and serve.
Season the roast on all sides with salt and pepper. Heat 3 tbsp vegetable oil in a cast iron over medium high heat and brown the roast on all sides before transferring it to a covered roasting pan.
To the roasting pan add:
2 1/2 to 3 cups beef stock ( If using store bought stock, use salt-free or low sodium brands)
1 1.2 cups burgundy wine ( any dry red wine can be substituted)
2 bay leaves
3 tbsp Worcestershire sauce
1 tsp freshly grated nutmeg
1 tsp black pepper
6 springs fresh thyme ( or 1 tbsp ground dry thyme)
3 cloves finely minced garlic
Cover the roasting pan with aluminum foil before adding the cover in order to keep as much moisture in as possible and roast at 325 degrees F for 1 1/2 to 2 hours before adding your favorite root vegetables. We use about:
1 pounds carrots
1 pounds parsnip
1/2 pound peeled shallots or pearl onions
Cover and roast for about another hour or until the vegetables are fork tender. Remove the roast and vegetables from the pot and hold in a warm oven.
Skim any excess fat from the top of the stock in the roasting pan, then bring the liquid to a boil on the stove top. Prepare a thickening slurry by whisking together until smooth or shaking together in a covered mason jar:
about 1 cup warm water
1/4 cup all purpose flour
Slowly pour the flour slurry into the boiling roasting stock whisking constantly and quickly so no lumps form in the gravy. Use only as much of the slurry as necessary to bring the gravy to the consistency you like.
Serve with Yorkshire Pudding Popovers and Perfect Roast Potatoes
Find those recipes by clicking the links below:
The Perfect Roast Potato ( English Style Roast Potatoes)
Perfect Popovers
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| Burgundy Thyme Pot Roast with Yorkshire Pudding Popovers and English Style Roasted Potatoes |
Spouse had the day off yesterday and decided to cook one of our favorite pot roast recipes for dinner. I came home to a fantastic Friday supper of burgundy thyme pot roast with shallots and root vegetables and sides of perfect light, airy Yorkshire pudding popovers and perfect English style roasted potatoes...and of course, burgundy thyme gravy to pour liberally over everything.
Who wouldn't love to return from work to such a wonderful home cooked comfort food meal? It was a perfect start to the weekend but would make a terrific Sunday roast dinner too.
Serves 4
4 lb blade roast (chuck roast)
I like to make sure the roast is tied tightly with butcher string which helps it hold together in the oven and easier to remove from the roasting and serve.
Season the roast on all sides with salt and pepper. Heat 3 tbsp vegetable oil in a cast iron over medium high heat and brown the roast on all sides before transferring it to a covered roasting pan.
To the roasting pan add:
2 1/2 to 3 cups beef stock ( If using store bought stock, use salt-free or low sodium brands)
1 1.2 cups burgundy wine ( any dry red wine can be substituted)
2 bay leaves
3 tbsp Worcestershire sauce
1 tsp freshly grated nutmeg
1 tsp black pepper
6 springs fresh thyme ( or 1 tbsp ground dry thyme)
3 cloves finely minced garlic
Cover the roasting pan with aluminum foil before adding the cover in order to keep as much moisture in as possible and roast at 325 degrees F for 1 1/2 to 2 hours before adding your favorite root vegetables. We use about:
1 pounds carrots
1 pounds parsnip
1/2 pound peeled shallots or pearl onions
Cover and roast for about another hour or until the vegetables are fork tender. Remove the roast and vegetables from the pot and hold in a warm oven.
Skim any excess fat from the top of the stock in the roasting pan, then bring the liquid to a boil on the stove top. Prepare a thickening slurry by whisking together until smooth or shaking together in a covered mason jar:
about 1 cup warm water
1/4 cup all purpose flour
Slowly pour the flour slurry into the boiling roasting stock whisking constantly and quickly so no lumps form in the gravy. Use only as much of the slurry as necessary to bring the gravy to the consistency you like.
Serve with Yorkshire Pudding Popovers and Perfect Roast Potatoes
Find those recipes by clicking the links below:
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