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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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Ingredients:
5 or 6 pound(s) boneless chuck roast |
1/4 cup(s) bacon grease or olive oil |
10 slice(s) yellow onion at least 1/4 thick |
16 ounce(s) beer - flat |
1 teaspoon(s) instant coffee |
2 teaspoon(s) beef flavor base |
1/4 cup(s) water |
1 teaspoon(s) kitchen bouquet |
1/4 teaspoon(s) ground thyme or rosemary |
1/8 teaspoon(s) granulated garlic |
1 tablespoon(s) whole black pepper corns |
3 whole(s) bay leaves |
2 cup(s) pan juices |
1 cup(s) brown gravy mix |
Directions:
1. MARINATE Put the roast in a one gallon zip-lock bag. Dissolve beef base and coffee in 1/4c of hot water. Combine all marinade ingredients in a small bowl and add to bag. Zip bag in such a manner as to eliminate all air pockets. If you are doing two roasts to really fill the bottom of your dutch oven, use two bags. Lay bag(s) in a baking dish in case of leaks. Put in fridge and allow to marinate for 12 to 24 hours. Turn the bag(s) over half way through. When you are ready to cook, save the marinade (This is your cooking liquid). COOK In a large Dutch Oven, melt the bacon grease over high heat. Sear meat until extremely dark. I mean almost black. This is where most of the flavor comes from. Don't forget the edges. Remove pot from heat. Cover bottom of pot with five thick slices of onion. Arrange roast (if using two, stuff roast) in a single layer and cover with five slices of onion. Add marinade, cover and braise in 350 degree oven for 30 minutes per pound of meat. If you feel that it needs a little more liquid, add half of a beer (good excuse). It's done when the connective tissues have melted and it can be easily pulled apart with a fork (but not until it just totally falls apart). GRAVY Remove meat and bay leaves from pot. Strain juice into metal mixing bowl. Really work the onion and scrape the outside of the strainer. Refrigerate for about 2 hrs, until grease is completely solid. Discard all of the grease except 2Tbls. Put juice into a large sauce pan. Add water to make a total of 1c of liquid for each two servings of roast. For each cup of water added also add 1/4c Brown Gravy mix. Not any fancy mix. Generic from a large bag is way less expensive and actually works better in this recipe than brand names (too rich). Do not pack gravy mix when you measure and don't add all at once. Reserve some of the mix until you begin tasting. Bring to a boil while constantly stirring with a whisk. Use some of the ingredients in the marinade to tweak the flavor to your taste. If it is a little sweet from the onion add a little dry instant coffee. If it needs salt use beef base or soy sauce, don't use salt. Let the gravy cool. Open a sandwich sized zip lock bag inside of a coffee mug and put 1c in each bag and seal well. Lay the bags flat in the freezer (you may carefully stack them). Carrots make this recipe too sweet and potatoes suck up all of the juice you need for gravy. I make mashed potatoes separately. When serving, a little gravy on the meat makes it just perfect. My mom put onions on top of the meat. My aunt Opal used beer for the liquid and I browned the meat twice as much, added the onions under the meat and added the instant coffee. This has so much flavor that you won't want to eat just until you're full, you'll want to eat until your mouth hurts! Happy cooking, Dave
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