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Pot Roast is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1, 2 1/2 to 3 pound boneless pork shoulder roast
2 tablespoons cooking oil
1 1/2 cups beef broth
2 medium leeks, trimmed and cut into 1 inch pieces
1 teaspoon dried basil, crushed
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 medium acorn squash
8 small parsnips, quartered
3 medium carrots, sliced
8 ounces fresh mushrooms, sliced
1/2 cup cold water
1/4 cup all purpose flour
Trim fat from meat. In a 6 quart Dutch oven brown meat on all sides in hot oil. Drain fat. Add beef froth, leeks, basil, marjoram, the 1/2 teaspoon salt, the 1/2 teaspoon pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours. Cut squash in half lengthwise; discard seeds. Cut each half into 4 pieces. Add squash to meat mixture. Then add parsnips; carrots, and mushrooms. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes more or until vegetables and meat are tender. Remove meat and vegetables from Dutch oven; keep warm. Discard bay leaf. For sauce, skim fat from pan juices. Measure 1 1/2 cups juices. Stir cold water into flour; stir into reserved juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste with salt and pepper. Serve sauce with meat and vegetables. Makes 8 servings.
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