Pot Roast from Mike Burdick of the Blue Moose Restaurant

Posted at: 02/14/2014 12:43 PM
Updated at: 02/15/2014 12:44 PM
By: Amy Adamchick

“Pot Roast” from Mike Burdick of the Blue Moose Restaurant

-5-6# Roast or Pieces of Short Rib (You can use Brisket or Bottom Round, London broil, and even Pork or Chicken)

-Kosher Salt and Ground Black Pepper

-Dried Herbs from Pantry (oregano, sage, thyme, “Italian seasoning”)

-2 Carrots, Peeled, Large Dice (equal sizes)

-1 Onion, Cleaned, Large Dice

-5 Stalks Celery, Trimmed, Diced

-2 Cloves Garlic

-1 Bay Leaf

-12 Black Peppercorns

-6 or so sprigs of Fresh thyme

-4 sprigs Rosemary

1 Bunch Fresh Parsley

2 cups Red Wine

1 Quart Water and 2 bouillon cubes (beef base) or 1 quart Beef Stock

2 T Red Wine Vinegar

2 T Soy Sauce

Mixing Bowl or Separate Plate

Dutch Oven, or Covered Roasting Pan

Coffee Filter

Sauté Pan



-Heat oven to 300 degrees on Bake or Convection Bake

-Heat Sauté Pan on med/high heat

-Cover Meat with 2-3 T of Vegetable Oil, and Sprinkle with Salt, Pepper, and choice Dry Seasonings

-Sear in Pan until medium – dark brown on all sides

-Meanwhile, Pick herbs from stems, saving stalks for your “bouquet Garni” in the Tied Up Coffee Filter

-Remove Meat when Browned and add Onions, Carrots, Garlic, Celery to same pan, Stirring occasionally to brown, reducing heat if needed, based on smoking oil, or vegetables blackening

-Once Colored, Transfer Meat, Vegetables, Bouquet Garni to your Braising Pan

-Use ½ of Red wine to deglaze the sauté pan, getting all material loose, and scraping into braise

-Add Remaining Wine, Beef “stock”, Vinegar and Soy, and Bring Pan/Pot to Boil on stove

-Sprinkle in Half of Herbs you Picked and cover with Lid, Put in Oven, 300 Degrees, for 3 Hours

-Add 45 Minutes Per Pound Over 5 Pounds for a General Rule of Thumb

-Remove Meat, Fortify Sauce, Determine Vegetable Use, and either let sit for 20 Minutes and Enjoy, or cool and process meat further for next day/later in day etc...