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Chuck Roast in Red Wine Sauce (from CSA member Brendan)

This recipe produces a tender, moist, and flavorful pot roast from the least expensive cut of beef.   Its tenderness come from the long braise in lots of wine and tomatoes, while the aromatic vegetables, wine, and herbs make for a flavorful sauce.  Feel free to substitute a rump roast or round roast.  For some reason I can’t quite articulate, I like to serve this pot roast with egg noodles. 

1 chuck roast, about 3 lbs.
1 bottle of red wine, preferably not too oaky, plus more for you
4 oz. thick-cut bacon ends, plus more to nibble on
2 chopped onions
2 chopped celery ribs
2 chopped carrots
1 Tbsp. tomato paste
3 cloves of garlic, minced
1 pound of diced tomatoes (in season) or 1 15-oz. can of tomatoes
1 small bunch of parsley
1 sprig of thyme
1 sprig of rosemary

Heat oven to 300 degrees.  Dry the roast and season it with salt and pepper.  Cook bacon to a brown crisp on stovetop in Dutch oven large enough to accommodate the roast.  Remove and reserve the bacon.  Brown the roast on all sides in the Dutch oven.  Remove and reserve the roast.   Add to the pot the onions, carrots, celery, garlic, and tomato paste.  Cook over medium heat until vegetables soft and beginning to brown.  Add the wine, tomatoes, and reserved bacon, stirring to loosen any brown fond on the bottom of the Dutch oven.  Now add the herbs and finally the roast.  Bring back to a boil. 

Cover the Dutch oven with a tight fitting lid and place it in the 300 degree oven.  The roast is done when a fork easily slips into the meat, about three hours.   When done, remove the roast and let it rest while you finish the sauce.   Skim any excess fat in the pot and remove the woody herb stems.  My mother would strain the juices and vegetables through a strainer; but I choose the lazy route of  simply pureeing it all together with an immersion blender.   Season to taste with salt and pepper.  Slice the roast and serve it with the sauce.  Voila! 

 

Beef and Vegetable Soup (thank you Olive)


1 pound beef boneless chuck, tip or round, Cut into ½ inch cubes
1 Tablespoon vegetable oil (I use olive oil, which is actually a small oily fruit, not a vegetable!!)
1 cup water
2 teaspoons instant beef bouillon
1 ½ teaspoons salt
¼ teaspoon dried marjoram leaves
¼ dried thyme leaves
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced (about 1 cup)
1 diced parsnip (about 1 cup or less)
1 large stalk celery, sliced
1 medium onion, chopped (about ½ cup)
1 can (16 ounces) whole or diced tomatoes

Cook and stir beef in oil in 4-quart Dutch oven over medium heat until brown, Stir in 1 cup water, the instant bouillon, salt, marjoram, thyme, pepper and bay leaf.  Cover and simmer until beef is tender, 1 to 1 ½ hours.

Stir in 4 cups water, the carrots, parsnip, celery, onion and tomatoes (with liquid).  Heat to boiling; reduce heat.  Cover and simmer until carrots are tender, about 35 minutes. 
5 Servings

Beef-Barley Vegetable Soup:  Add ½ cup uncooked barley or bulgur wheat with the tomatoes. I don’t do this. I cook the barley separately because when I add it when I add the tomatoes, the soup gets thicker than we like. 

I add some beef bones if I have them with the meat, and a shake or two of wine vinegar with the 4 cups of water. The vinegar will draw out the calcium, and perhaps other minerals, from the bones into the broth.  Even if I don’t have the added bones to stew, I add the vinegar because my kids like it better that way.

 

 Tri-Tip or Sirloin Tip Roast (also from Brendan)

Though not as high quality as the rib roast or tenderloin, the tri-tip and sirloin tip roasts are, in my opinion, the best value per dollar and need not be relegated to pot roast status.  In this recipe I use a low-heat oven to make these roasts tender and juicy when served medium rare.   

1 boneless tri-tip or sirloin tip roast
Olive oil
Salt
Pepper

Preheat the oven to 450 degrees.   Tie the roast as necessary to keep the lobes of meat together.  Dry the roast and rub it with olive oil.  Season with salt and pepper.  Place the roast in the 450 degree oven.  After 15 minutes—please, please don’t forget!--reduce the temperature to 225 degrees.   Roast to desired doneness.   For medium rare, remove the roast when the internal temperature reaches 125 to 130 degrees, about 25 to 30 minutes per pound.  Slice thinly.  If you forgot to turn down the oven, don’t despair.  Simply remove the batteries from your smoke alarm, discard the roast, and call for a pizza. 

 

Grilled Tri-Tip Roast

(By Derrick Riches, About.com)

 

Tri-Tip roasts might be hard at time, but if you happen upon it, grilled low and slow, you'll get a great piece of meat with fantastic texture and flavor.

Ingredients:

  • 4 pounds tri-tip roast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Preparation:

Lightly oil the cooking grate on your grill. Preheat grill and prepare for indirect grilling. Combine garlic powder, onion powder, pepper and salt. Rub it over the surface of the tri-tip roast. Place tri-tip on grill, fat side up. You can place a drip pan under it to catch the drips which will make a great gravy later. With the grill on low cook for about 4 hours or until the internal temperature reaches 165 degree.

 

Grilled Salted Beef Brisket

(Sunset, JULY 2003)

 

Notes: A gas barbecue works best to maintain low, even heat to slow-cook the brisket.  One side of the brisket should be trimmed of all fat, the other side covered with a layer no more than 1/8 inch thick.

Ingredients:

1 rectangular piece fresh beef brisket (2 1/2 to 3 lb., max. 1 1/2 in. thick; see notes) 2 tablespoons kosher or coarse salt
2 tablespoons olive oil

Preparation:

1. Rinse meat and rub salt evenly onto all sides. Cover and chill for 2 to 3 hours. Rinse meat well and pat dry. Rub all over with oil.

2. To cook brisket, turn a gas grill to high, close lid, and heat for 10 minutes. Turn off all but one perimeter burner and reduce heat to medium or low to maintain a temperature of 225º to 250º (check with a grill thermometer or external barbecue thermometer, and open lid as needed to let temperature drop during cooking). Lay brisket, fat side down, on grill as far from flame as possible. Close lid and cook, turning brisket about every 1 1/2 hours, until meat pierces easily with a sharp knife (it will be firm but not hard) and is lightly browned, 5 to 5 1/2 hours total.

3. Transfer meat to a platter and let stand at least 15 minutes. Cut into thin slices.