Tips, Tricks, & Techniques
I love quick and easy dinners. You can make this pot roast on the stove, oven or crock pot! Remember that “tough muscles” like this chuck roast, need a low and slow cooking, while steaks need hot heat!
Rib eye steak, preferably dry aged – cut at least 1” thick or more
2 sprigs rosemary
4 strips lemon peel
6 cloves garlic peeled & smashed
1-1/2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
Fleur de sel for garnish
Bleu Cheese Butter
1 stick unsalted butter, room temperature
2 -3 tablespoons blue crumbled
2 -3 pounds mushrooms, mixed varieties of your choice
2 tablespoons butter
Pat steak dry with a paper towel to remove any excess moisture; season generously with salt. Place leaves from 1 sprig of rosemary, all the lemon peel, 4 sprigs of thyme and 4 cloves of garlic in a small bowl; mix to combine. Using your hands, rub steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
Remove streak from refrigerator and let it come to room temperature, about an hour. Remove and discard rosemary, thyme, lemon and garlic. Rub steak with the olive oil.
Heat a large cast iron skillet over medium-high heat until pan is very hot. Add steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak vertically to sear edges, turning to expose all edges to the hot surface, about 5 minutes total. Return unseared side of steak to the pan. Add butter to the skillet along with remaining rosemary, thyme and garlic. Use a large spoon to baste the steak with herb butter until medium rare.( An instant-read thermometer inserted into the center reaches 130 degrees)
Transfer steak to a cutting board and allow to rest for 10 minutes. Slice, against the grain, into thin slices. Garnish with fleur de sel and serve immediately.
Alternately, garnish with Blue Cheese Butter and sautéed mushrooms.
Bleu Cheese Butter
Combine butter and bleu cheese. Shape into a log, roll in parchment paper and place in freezer or, using a truffle scoop, place individual portions on parchment paper and freeze.
In a hot sauté pan, melt butter. Add mushrooms and sauté until soft and reduced in volume by half. This should take 5 to 10 minutes, depending upon varieties of mushrooms used.
Extra virgin olive oil
1 small onion, diced
1/2 rib celery, diced
1/2 carrot, diced
1 cup quinoa
2 cups beef stock
Heat a medium saucepan over medium heat. Add olive oil, then onion, celery and carrot. Sauté until vegetables are slightly softened. Add quinoa and “toast” for a minute or two. Add beef stock; bring to a boil. Reduce to a simmer, cover pan and simmer until all of the liquid has been absorbed, about 10 to 12 minutes.
2- to 3-pound chuck roast
Salt and pepper as needed. 1 quart beef stock 2 tablespoons cornstarch 2 tablespoons water
Extra virgin olive oil as needed
2 tablespoons cornstarch
2 tablespoons water
Mixed root vegetables, 4 – 5 cups, cubed
Heat a heavy 4- to 5-quart Dutch oven. Pat the chuck roast dry and salt lightly. When the pan is hot, drizzle with olive oil and sear the chuck roast on all sides to a rich brown color.
Cover halfway with beef stock. (You may not need the entire quart.)
Cook on stovetop, in 325 degree oven or in a crock pot for 2 to 3 hours or until the meat is lightly tender -( I used the oven as it is my preference, but it will work on the stove top or crock pot – adjust your cooking times as needed). Add root vegetables and cook until tender, about 30 minutes.
Mix the cornstarch and water together, and add about 2 tablespoons of “pot roast gravy” to the mix. Slowly whisk into the pot roast and bring to a simmer to thicken – about 2 – 3 minutes. Let cool, serve and enjoy.