This past week I dug deep in the freezer and pulled out a chuck roast. Did you know you do not need to thaw your meat before cooking it? I made my mirpoix using, a few slices of bacon, carrots, celery, lots of garlic and chopped onions.
Once Nice and caramelized, you set that aside. To the same pan I added my heavily seasoned- Salt, pepper, garlic powder and a dusting of floured frozen roast. There was still plenty of fat/drippings in my cast-iron left from the bacon vegetable medley. A hot seat on both sides of the roast. Add a splash, a cup or two of white wine and let reduce for a few minutes.
Add the vegetables back into the cast-iron, several large chunks of raw carrot, beef broth, Bayleaf, a little bit of brown sugar and I think that’s about it.
No potatoes for this roast, I wanted creamy parmesan polenta.
Put the lid on pot and pop into a 425° preheated oven for 30 minutes, and then turned the oven down to 300° until it falls apart.
It takes a couple of hours, low and slow. I served the roast with creamy polenta, A simple green salad with purée pear dressing, feta, pomegranate and red onion plus a loaf of fresh bread. What’s in your freezer that needs to be used up?