Aunt K's Pot Roast & Polenta Rounds
Ingredients: 3 1/2 lb chuck roast kosher salt 1/2 tsp black pepper 1/2 tsp white pepper 1 tsp ground mustard 1/2 tsp powdered rosemary 2 tablespoons butter 1 carrot, minced 1 celery stalk, minced 2 garlic cloves, minced 1 small onion, minced 2 tablespoons tomato paste 1/2 cup dry red wine, cabernet or merlot 3 1/2 cups beef stock 6 thyme sprigs OR 1 tsp dried thyme 2 rosemary sprigs OR 1 tsp dried rosemary Optional secret ingredient: 1 packet unflavored gelatin Directions: Preheat oven to 300°F. Cut roast into approximately 4 chunks along the fat veins. Liberally salt all sides with kosher salt. Sear all sides until well browned in dutch oven on stovetop, remove to plate. Add minced vegetables and butter to dutch oven and let cook uncovered, scraping up browned beef residue. There should be a good bit of steam as the vegetables cook down slightly. Mix wine, tomato paste, broth, and spices together, add to vegetables. Cook down slightly. Add browned roast chunks into the li...