Welcome to our very first blog for Kalo Catering! Chef George and his wife Mary, wanted to celebrate the new launch of our PALEO meal program, by sharing some our delicious recipes weekly. This a simple easy, to follow, WHOLE30 Compliant PALEO recipe. This is his Seasonal Vegetable Pot Roast. Bon Appétit!
Chef term of the day: Mise En Place /miz ɑ̃ plas/ “All in it’s place”. A term used by the most esteemed culinary pros, meaning to be well prepared and have all your necessary tools and ingredients ready to go prior to turning up the heat in the kitchen.
“Classic Slow-Simmered Pot Roast With Seasonal Stewed Summer Vegetables.”
3 pounds of beef chuck roast
2 cups peeled and small diced carrots
2 cups peeled and large diced carrots
2 cups small diced celery
3 cups large diced butternut squash
Quarter cup of coconut amino’s (optional)
1 1/2 quarts of Kalo-Paleo Chicken Broth
One bouquet-garni ( pepper corn, parsley, thyme, sage, bay leaf)
5 tablespoons of avocado oil
One cup small diced onion
Quarter cup minced garlic
12 peeled whole garlic cloves
Salt and pepper to tasteHeat your oven to 300°F.
Pat your beef chuck dry, with a clean kitchen towel. Salt-and-pepper generously on all sides. Heat your Dutch oven, le creuset or roasting to medium high on the stovetop. Add your avocado oil and brown your chuck roast on all sides. Once meat as browned on all sides, remove Chuck roast from the pan onto a clean towel and dispose of the oil. Return the pan to the heat and add your coconut amino’s to deglaze and scrape all the brown goodness from you pan for about 10 seconds. Quickly add your small diced carrots, small diced celery, small diced onions, and minced garlic. Add half a tablespoon of salt and sautéed veggies till translucent but not caramelized.Lower the heat to a low simmer. Place The chuck roast on the bed of veggies and cover with 1 1/2 quarts of Kalo Chicken Broth and add your bouquet-garni. Cover your roasting pan and place in the oven for 4 hours. Remove pan from oven and remove chuck roast from the pan and place on a clean plate. Strain your stock into a clean bowl and set aside, dispose of the vegetables and bouquet-garni. Use a spoon to skim of any oil that may have floated to the surface of your stock. Clean out your dutch oven and place back on medium high heat. Add the last two Tablespoon of avocado oil. Once oil is hot add your large diced onions, large diced celery, large diced carrots and large diced butternut squash. Add a pinch of salt to help the vegetable sweat and sauté for three minutes. Place your chuck roast on top of the veggies and pour your stock back in. Cover your Dutch oven and place back in oven at 300°F for an 2 more hours.
Remove the dish from the oven use a fork check to make sure your roast is butter soft. The meat should peel away effortlessly. If not return to the oven for an additional 30 min or so. Once roast is tender, remove it from the oven and let it rest on your stove top for one hour. Serve hot and enjoy!
