Had a small chuck roast that I browned off in CI DO, put a layer of potatoes and carrots to act like a rack to raise for the braise. Put it in the oven on 200 around 11 am. Checked it again around 4 and it wasn't where I wanted it to be texture wise so bumped to 300, checked in an hour and it was boiling. Texture was better so lowered it again to 225. Checked at 6 and it was about there. Had to peel some more potatoes and make the gravy. So did the potatoes and got the mashed done. Love the flavor that having some potatoes in there that were cooked with the roast. Added butter and some of the au jus and a skosh amount of milk. Then the gravy, made a roux, added some porcini powder with the flour. Wow! What a difference that made. Another layer of flavor, will keep experimenting with this! I didn't make enough roux so I tried to quicken the thickening with a corn starch jus mix. Came out awesome! I could have just poured myself a cup of that to drink. Not saying I did that or not. I think this was the most flavorful pot roast I ever made, especially the gravy. Oh added a couple glugs of red wine to deglaze the pot after browning the roast.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Comment