Make Ahead Java Joe Pot Roast Food

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

MAKE AHEAD POT ROAST WITH CREAM SAUCE

Steps:

• Brown meat slowly on all sides in oil in Dutch oven.
• Season generously with salt and pepper and add broth.
• Cover and simmer for about 3 hours or until meat is very tender.
• Remove meat from pan, let rest for 20 minutes, then slice thin.
• Do not use pan juices.
• For sauce, melt butter until it bubbles and browns slightly.
• Add cream, garlic, lemon juice and salt and pepper.
• Cook over medium heat for about 3 minutes.
• Spoon half of sauce in a glass 9 x 13 baking dish.
• Arrange meat slices overlapping in the sauce.
• Pour the remaining sauce over the top and refrigerate until ready to serve.
• Allow dish to set out for 30 minutes before baking.
• Heat through at 350° for about 30 minutes.

JAVA ROAST BEEF

Steps:

• Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.