Extravagant, but absolutely delicious…
Gordon's Pot Roast
1 medium onion
3 garlic cloves
3/4 pound carrots
1/2 pound parsnips
1/2 pound turnips
6 ounces mushrooms
3-inch piece fresh gingerroot
28- to 32-ounce can whole tomatoes
3-pound boneless beef chuck roast
2 tablespoons olive oil
3/4 cup Tawny Port
3/4 cup dry red wine
2 cups beef or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
3 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3 tablespoons cornstarch
3 tablespoons water
Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
Pat chuck roast dry and season with salt and pepper.
In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides.
Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle.
Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute.
Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes.
Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil.
Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender.
Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
Transfer roast with tongs to a cutting board and let stand 10 minutes.
If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat.
In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat.
yield: Serves 4 to 6
Gourmet | November 1998
