Onion Glazed Pot Roast
Agglassatu
Serves 4 to 6
Printable Version
Sprinkle the roast with 1 teaspoon of the salt, the pepper and the flour, shaking off the excess flour. In a large nonstick saute pan set on medium heat, cook 1 1/2 tablespoons of the olive oil until very hot, about 2 minutes. When the oil is hot, brown the meat on all sides, about 3 minutes. Transfer for the browned roast to a large bowl and set aside.
In a large stockpot of Dutch overn set on medium heat, cook the remaining olive oil and butter until the butter melts and the oil is hot, about 2 minutes. Add the onions, bay leaves, garlic, red pepper flakes, thyme and 1 teaspoon of the remaining salt and cook, stirring occaisonally, until the onions are slft, about 5 minutes. Add the white wine and Marsala, increase the heat to high and bring to a boil, stirring frequently. Cook until reduced by half, about 5-8 minutes.
Add the browned meat and the juices that have accumulated in the bowl, the chicken stockm and the remaining salt and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours, turning the meat once every 1/2 hour.
Transfer the meat to a carving board to rest. Increase the heat to high, bring the sauce to a boil, stirring frequently and cook until reduced by half, about 30-40 minutes. It should be light brown in color and quite thick, like heavy cream.
Cut the meat into thin slices. Remove half of the sauce, about 2 1/2 cups, from the pot and save it as a sauce for pasta, if you wish. Transfer the sliced meat to the remaining sauce and reheat gently. Serve on a large platter with mashed potatoes and the sauce on the side.
Cook's Tip:
If by the time your reach the sauce consistency you want, there isn't enough for both the meat and pasta, add enough addintional stock to make 2 1/2 cups of sauce for the meat and 1 1/2 cups for the pasta.
