Penny’s Pot Roast
from “Live Artfully”, 2008
This recipe comes from “Penny’s at the Manse” in Templeton (now closed), which is where it got its name. I’ve never been there, but I’ve made this pot roast and it is delicious – another great comfort food to try on a cold winter’s night!
Ingredients:
4-5 lbs. chuck roast (choose one with a good amount of fat marbled through the meat, that will give the best flavor and caramelization)
2 lbs. peeled carrots
6 ribs of celery (use the leafy green tops too, they have lots of flavor)
2 large flat onions (they are the sweetest)
Salt and fresh ground pepper
1 bottle of dark beer
3-4 springs of fresh thyme
Directions:
In a large cast iron skillet (very hot) add 2 Tbsp. of olive oil and place the generously seasoned pot roast in the pan. Leave it alone for about 5 minutes then check it for rich golden color (caramelization). This means flavor in the meat world.
Cut the carrots into 2-inch chunks and set aside, do the same with the celery and the onion (the chunks give texture and interest to the finished product).
Turn the roast over and let it brown for 5 more minutes and add all of the vegetables. When the roast is beautifully browned, turn off the heat and add a bottle of dark beer and the fresh thyme sprigs. Cover and cook in a 350°F oven for 1-1/2 to 2 hours.
Test the meat for tenderness (it should be very tender when you put a fork in it). If it is tender enough, pull the roast and vegetables out of the broth and place them on a cookie sheet while you thicken the broth.
Take 2 cups of flour and season it with salt and pepper, add water and stir it until it is thick, but lump free. Add the flour water combo to the broth and return to the heat, boil until thickened and adjust the seasonings. Add more water or beef stock if it is too thick. Serve the roast and vegetables over mashed potatoes and top with the gravy. Heart warming and tummy satisfying goodness!
