To learn how to make Southern Classic Beef Pot Roast 420
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#TheDiabeticDietShow #potroast
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INGREDIENTS
1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at the natural seam and trimmed of fat (see note)
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about 3/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
1/2 cup dry red wine, plus 1/4 cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar.
STEP 1
1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on a wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Heat butter in a heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into a loaf shape for even cooking.
4. Nestle meat on top of vegetables. Place a large piece of foil over the pot and cover tightly with lid; transfer pot to oven. Cook beef until a fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking.
5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through the mesh strainer into a 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to a blender jar. Allow the liquid to settle for 5 minutes, then skim any fat off the surface.
Add beef broth as necessary to bring the liquid amount to 3 cups. Place liquid in a blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to a medium saucepan and bring to simmer over medium heat.
6. While sauce heats, remove twine from roast and slice against the grain into 1/2-inch-thick slices. Transfer meat to a large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of the sauce over meat; pass the remaining sauce separately.
This show is about what I eat and what my family eats. Not all our family members are Diabetic. So I make food for both categories. You won't see me making any Unhealthy cookies, cakes, or candy. I make what we think is healthy food. For us & our guests, I may have something of a sugar nature like soda pop coca-cola, or Pepsi. But that is not something I drink. This is a show of info and entertainment. It is not intended to cure diabetes, for that contact distension or a doctor. I am not a chef, Doctor, expert, or distension. I am just a cook making food for my family and me.
Diabetes is caused by a beta cell in the beta-hemoglobin gene. Diabetes is a disease. That may be reversed by eating better and exercising.
Beta cells in type 1 diabetes
In type 1 diabetes, beta cells die from a misguided attack by the body's immune system How and why that happens is not clear, but the results of a study published in early 2011 suggest that these pancreatic cells become stressed at the earliest stages of the disease process.
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