Mike Ditka's Training Table Pot Roast
- 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
Adapted from cdkitchen.com
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.