Jarko Recipe (Pot Roast Recipe)

Let’s talk beef. We have a few options when it comes to the cut of meat we use.
The beauty of this dish is that we transform an inexpensive cut of beef into
something divine.

My top three choices are:

CHUCK, comes from the shoulder region of the cow, it is full of tough connective
tissue known as collagen. When properly cooked, all that collagen breaks down
into gelatin, creating an incredibly moist a flavorful roast.

TOP ROUND, this requires a slight less cook time, however, there is a horizontal
line of gristle running through which should be removed before serving.

RIB OR SPENCER ROAST, not typically used for this style of roasting because it
is an expensive cut of meat, but I felt the need to include it because it make
amazing roast do to the amount of inter muscular fat. If you are looking to
really impress someone, this is the cut for you.

Things You Will Need:
Heavy duty roasting pan
Chef’s knife
Cutting board
Aluminum foil
Paring knife
Large sauté pan

Ingredients:
Cut of choice (weight will vary depending on cut)
1 can of tomato sauce
1 qt of beef/chicken stock
10 baby carrots, cut in half lengthwise
6 cloves of garlic, cut in quarters lengthwise
1 large yellow onion, sliced
Freshly cracked black pepper, enough to liberally coat
Kosher salt, enough to liberally coat
Fresh thyme (optional)
2 Tbs. vegetable/canola oil

Instructions:
Preheat oven to 325 degrees
Using a pairing knife, make small, evenly spaced, slits all over the meat. Place
a piece of garlic and carrot into each slit, making sure to push all the way in.
Season roast liberally with salt and pepper (click here for salting tips!). Heat the sauté pan over a high flame, once pan is nice and hot, add in oil. Sear the roast on all sides, a nice brown outer crust is the goal. Remove the seared roast and place it in the roasting pan. Pour stock into the hot sauté pan to deglaze (all the little brown bits are packed with rich flavor). Simmer stock for a few minutes and add tomato sauce.

Place the sliced onions along with the roast (I also like to add in some additional carrots to my mix). Pour hot liquid over the roast and cover tightly with foil.

Place pan in the oven. Roast times will vary depending on the size and cut of meat. The goal is to reach a “fork tender” roast. Usually, this process can not be rushed. The safest way to make sure that the meat is ok, is to check it every 45 minutes. After about 3 hours, meat should start softening up, if not, be patient).

Serve over you favorite side dishes: rice, mashed potato, mixed vegetable. Enjoy!

Main Dish, Recipes, Serve With Rice

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