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Category: Main courses

Jar Pot Roast

The most talked-about dish in Los Angeles right now isn't some daring fusion of distant ethnic cuisines. It isn't a whimsical, gravity-defying construction. It doesn't involve foie gras or truffles or any other expensive ingredients. It is served at Jar, ... Read more

Total time: 4 1/2 hours | Serves 8 to 10
Note: This recipe from Mark Peel and Suzanne Tracht of Jar can easily be doubled to serve a crowd.
  • 1 (4-pound) boneless chuck roast
  • Salt, pepper
  • 2 tablespoons oil
  • 3 cups dry Sherry
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 1 leek, white and pale green parts only, chopped
  • 1 head garlic, cut in half, unpeeled
  • 1 bay leaf
  • 6 cups low-sodium chicken stock

Step 1Heat the oven to 350 degrees.

Step 2Season the roast liberally with salt and pepper. Brown the meat in the oil in a large roasting pan over medium-high heat, about 4 minutes a side.

Step 3Remove the pan from the heat and place the roast on a platter. Add the Sherry to the pan. Return the pan to medium-high heat and reduce the Sherry to 1 1/2 cups, about 30 minutes.

Step 4Combine the carrots, onion, celery and leeks with the garlic and lay them in the bottom of the roasting pan. Set the roast on top. Add the bay leaf and the chicken stock; the liquid should cover 3/4 of the meat.

Step 5Cover the roast with foil, sealing it around the pan, and cook in the oven until the meat is very tender, 3 hours.

Step 6When the meat is done, remove it from the oven and let it cool in the braising liquid 30 minutes.

Step 7Remove the meat to a warm platter, strain the cooking liquid and discard the vegetables. Skim the fat from the liquid. Reduce the liquid in a large skillet over medium heat to about 3 1/2 cups, 30 to 40 minutes. Reheat the roast and the liquid before serving.

Each of 10 servings:
432 calories; 156 mg sodium; 127 mg cholesterol; 25 grams fat; 9 grams saturated fat; 5 grams carbohydrates; 39 grams protein; 1.01 grams fiber.
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