WHISKEY POT ROAST
3-4 pounds beef chuck roast
1/2 cup flour
1/2 teaspoon each salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, chopped
2 bay leaves
3 stalks celery, sliced
4 medium carrots, sliced (or 8 ounces baby carrots)
8 ounces button mushrooms, halved or quartered
1 quart beef stock
1/2 cup whiskey
2 tablespoons cornstarch mixed with 1/4 cup water
Salt and freshly ground pepper to taste
Mix the flour with the salt and pepper. Dredge the beef in the flour.
Heat olive oil on medium high in large heavy oven-proof pot, such as a Dutch oven. When sizzling, turn heat up to high, add the beef round, and brown on all sides, about 3-5 minutes on a side. Remove from pot and set aside.
To the oil in the pot, add the onion, garlic, bay leaves, celery and carrots, and sauté over medium-high heat, stirring constantly and scraping all the brown bits from the sides and bottom of the pot. Add the beef stock and bring to a boil. Return the beef to the pot.
Cover and bring to a boil. Reduce heat to low and simmer for 2 hours. Carefully uncover pot and add the mushrooms. Cover and return to oven for another 30 minutes.
Remove the meat from the pot. Add the cornstarch mixture and whiskey to the liquid in the pot, stirring lightly to combine. Taste carefully and adjust seasonings. Slice the meat and return to the pot. Cover and simmer for another 30 minutes. Total cooking time is about 3 hours, or until meat is quite tender.
Serve with mashed potatoes.
Makes 4-6 servings.
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