Mike Ditka's Training Table Pot Roast

Photo by Kimberly V.
Adapted from cdkitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cdkitchen.com

Ingredients

  • 2 1/2

    pounds beef chuck, trimmed

  • 2

    cups red wine

  • 1/4

    cup olive oil

  • 1

    cup coarsely diced celery

  • 1

    cup coarsely diced carrots

  • 1

    cup coarsely diced onions

  • 1

    tablespoon chopped garlic

  • 1/4

    cup bourbon

  • 6

    cups beef stock

  • 1/4

    cup maple syrup PLUS

  • 2

    tablespoons maple syrup

  • salt, optional

  • ground black pepper, optional

  • 1/4

    cup frozen peas

  • 1/4

    cup frozen corn kernels

  • 1

    tablespoon butter

Directions

Combine beef and red wine in a bowl; cover and refrigerate overnight. Drain meat; discard wine. In a large pot, brown meat on all sides; remove from pot and set aside. Add olive oil to pot, then celery, carrots and onions; cook over medium heat about 5 minutes. Add garlic; cook 1 minute. Add bourbon and beef stock, stir in maple syrup, then return browned beef to pot. Lower heat to a simmer, cover and cook 4 to 5 hours, until meat is very tender. Remove meat; cover and keep warm in a 200 degrees F oven. Bring sauce to a brisk simmer; cook about 30 minutes or until reduced by a third. Taste sauce; add salt and pepper if needed. Saute peas and corn lightly in butter. Cut meat into serving-size pieces; top with reduced sauce and garnish with peas and corn.

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