JEREMY ABBEY + JOHN PIAZZA | DETROIT INSTITUTE OF GASTRONOMY
This recipe is flexible enough to use any form of single-muscle meat. The type of meat and cut you choose will determine the length of time to cook. This recipe uses a beef chuck roast because the fat-to-lean-muscle ratio is ideal for roasting and flavor development.
Ingredients
- 1 (3- to 4-pound) chuck roast
- 1 carrot, peeled and diced
- 1 Spanish onion, peeled and diced
- 2 ribs celery, peeled and diced
- 4 cloves garlic, peeled
- Grapeseed oil (or any neutral-flavor oil)
- 4 sprigs rosemary
- 1 cup quality beef stock
- 1 tablespoon Dijon mustard
- ½ tablespoon cornstarch
- ½ tablespoon cold water
- Salt
- Pepper
Preparation
Preheat oven to 450°F.
Tie the chuck roast using butcher’s twine to retain its shape and enhance presentation. (We share our process for this optional step on p. 34.)
Rub the roast with oil and season heavily with salt and pepper. Let rest for 30–45 minutes at room temperature.
Combine the carrot, onion, celery and garlic with enough oil to coat. Place in a baking dish. Lay the rosemary sprigs on top.
Set the roast on top of the rosemary and vegetables in the dish. Place in preheated oven for 20 minutes.
Reduce oven to 375° and continue to cook until desired tenderness is reached.
Remove from oven and place on cooling rack. Allow the roast to rest for 15–20 minutes.
Scrape the vegetables from the baking dish into a pot and add beef stock. Bring to a boil and then reduce heat. Simmer for 15–20 minutes while the roast rests.
Strain the vegetables from the stock and return to the stove. Stir in the mustard and return to a low boil.
Mix the cornstarch with cold water to dissolve and create a thick liquid. Whisk into the stock sauce and return to a boil. Adjust consistency as needed. (If you like a thicker sauce, cook longer. For a thinner sauce, add stock.) Season sauce with salt and pepper, to taste.
Remove twine from roast and slice to desired thickness. Present with the vegetables and the sauce.
