I love Sundays in the fall. I always have. When I was a little girl, I’d curl up on the couch and read, blissfully, while my Dad watched Football. I’ll still encourage Big Daddy to put a game on, so I can ignore it with a book. Last Sunday, we were busy. We have two big months ahead of us and I needed all hands on deck to help me get some work knocked out so I could decrease my stress level. That didn’t leave time to curl up on the couch with a book, but it did leave time for some low and slow cooking.
Did you all know that short ribs are $7 a pound? That is relevant because this recipe was adapted from a braised short rib recipe because I didn’t feel like paying $7 a pound for something that was mostly bone. I hear Costco has good princes on short ribs, so I’ll check on my next trip.
I wanted something braised. I wanted something cooked low and slow. I wanted something that would simmer in the oven for hours and make your mouth water every time you walked into the house. AND, I wanted to do it for LESS than $7 a pound because sometimes I’m cheap.
Pot roasts were on sale and after doing some research on how to adapt the cooking temperature and cooking time for a different cut of meat, I assembled this lovely pot of dinner while we cleaned out the garage in preparation for winter. Why braise short ribs for $35 a meal when you can braise pot roast for $7? Well, probably because short ribs will turn out better, but sometimes I’m cheap!
We tidied and organized and the kids came in and out of the house asking when dinner would be ready. When it was finished cooking, Littlebit and I talked about roux and slurry.
It was the perfect dinner for a night that, despite our unseasonably warm temperatures, felts like the first night of fall with dark falling so early. I got a million thumbs up on it from Littlebit and I bet you will too
- 3-4 pound beef roast (chuck bottom round, etc)
- 1-2 tbsp of olive oil
- 2 shallots, diced
- 1 medium onion, diced
- 4 tbsp tomato paste
- 1 can dark beer (I also recommend Guinness)
- 6 c beef broth
- 2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- .25 c of butter
- .5-1 c of flour
- Preheat oven to 325 degrees
- Heat oil in oven proof pot or dutch oven.
- Season roast with salt and pepper and when the pan is hot, seer the beef on each side until brown
- remove the beef to a plate and add onions and shallots, cooking until soft.
- Add tomato paste and stir well
- Add Guinness to pot and allow to reduce by half
- Pour in beef broth, add thyme and bring to a boil
- Once liquid is boiling, submerge meat. Cover, but not tightly allowing steam to vent
- Cook in oven for 2-2.5 hours until meat is well down and will shred easily with a fork
- When meat is done, remove from pot and shred.
- Melt butter in a small sauce pan and whisk in half a cup of flour until smooth
- Return pot of liquid to heat and dump in roux, stirring constantly to avoid lumps. If your gravy isn't thick enough, use some of the pot liquid to make as slurry to avoid lumps (mix flour with liquid until smooth). Return meat to pan and serve over rice, mashed potatoes or egg noodles.