Potted Beef Chuck with Red Wine Vinegar and Molasses Glaze

Recipe Courtesy of St. Charles Hospital
Serving Size: 12, 4-ounce portions

Ingredients

Roast

• 4 pounds beef chuck roast
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 5 garlic cloves, crushed
• 2 large onions, rough cut
• 2 carrots, peeled and rough cut
• 2 tablespoons tomato paste
• 2 celery ribs, medium rough cut
• 6 cups beef broth
• 1 teaspoon fresh parsley
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 teaspoon thyme

Glaze

• Reserved braising liquid from the roast
• 1/2 cup red wine vinegar
• 1/2 cup molasses

Directions

Roast

• Preheat oven to 325 degrees.
• Liberally season beef with salt and pepper.
• In a large roasting pan, preheat oil on a medium-high to high flame.
• Add seasoned beef and sear until a deep brown crust has been achieved on all 6 sides, 5-8 minutes per side.
• Remove from the pan and add garlic, then continue cooking until aromatic, about 1 minute.
• Add onions and carrots to the pan and cook until onions are translucent, about 5 minutes.
• Add tomato paste and continue cooking for 5-6 minutes, or until caramelized.
• Bring to boil, then reduce to a simmer, cover and place in a 325-degree preheated oven.
• After one hour, flip roast and return to oven.
• After second hour, flip again and add herbs, then return to oven.
• After third hour, insert a large kitchen fork and twist fork. There should be little to no resistance. If there is still resistance, flip again and return to oven. Then check every 30 minutes.
• Once the roast is cooked, remove from pan and strain and decant, skim rendered fat from surface area, braising liquid and reserve for glaze.
• Let roast “rest” covered for about 20 minutes.
• Peel beef apart into large chunks.
• Top with glaze and serve.

Glaze

• Combine all ingredients and cook on medium-high flame until reduced by half, about 15 minutes.