Market House Pot Roast

Market House Pot Roast – my attempt to recreate

1 4-pound chuck roast. Trimmed of really fatty parts

Flour, for dusting                                                                             Olive oil

½ onion, coarsely chopped                                                          3 garlic cloves

1 ½ cups chicken stock                                                                   1 ¼ cups veal demi-glace (diluted with water)

1 cup Franzia burgundy wine                                                      ½ tsp dried thyme (or 1 tbsp fresh)

2 bay leaves                                                                                       1 lb yellow fingerling or mini-potatoes

1 lb carrots, sliced or chopped                                                    1 lb mushrooms (1/2 button and ½ bella), quartered, NOT diced

Cream                                                                                                   cornstarch

Season the roast with salt and pepper and dust with flour.  In a large cast-iron or lecresuet, heat 2 tbsp oil.  Add the roast and cook over moderate heat, turning, until browned all over, about 15 – 20 minutes.  Transfer to a plate. Add the onion and garlic to the pot and cook, stirring, until softened, about 5 minutes.  Add the veal demi-glace, chicken stock, and red wine. Add the thyme and bay leaves. Bring to a boil.  Preheat the oven to 300 degrees.  Return the meat to the pot, cover, and transfer to the oven.   Braise for 2 hours or until tender, turning once halfway through.

In a medium skillet, heat 2 tbsp olive oil. Add the mushrooms, season with salt and pepper and  cook over high heat until golden, about 8 minutes.   Add the mushrooms, carrots, and potatoes to the pot. Cover and braise 30 minutes,  Add a splash of cream and 2 tbsp of cornstarch (made into a slurry with some of the broth). Cook 15 more minutes or until vegetables are tender.