Braised Beef

American Braised Beef (Perfect Pot Roast)

This is my US version of braised beef.  It is like a conventional pot roast in its wholesomeness and welcoming aroma
but has a depth of flavor not usually found in pot roast.  Serve with mashed potatoes or other comfort foods.
The gravy is even better than the roast itself.

Ingredients:
One onion, diced
Three celery stalks, diced
One small or one half large turnip, diced

Method:
Begin by following the master recipe.  Having poured off the grease in the casserole or skillet that was used to brown
the beef, add about 2 tablespoons (30 ml) of peanut or olive oil, heat until warm and add the above vegetables.
Sautée until well cooked.  If you are going to use a crock pot, turn it on high to prewarm it for a few minutes and
then transfer the sautéed vegetables and beef into it.  Using either casserole-in-oven braise or crock pot add:

One bay leaf
Three tablespoons (50ml) fresh parsley, chopped
One half (2.5 ml) teaspoon dried whole leaf thyme
One half teaspoon (2.5 ml) ground black pepper
One tablespoon (15 ml) fresh rosemary
The browned beef and any juices that may have accumulated on the plate
And pour over all one and one half cups (350 ml) of preheated good beef or chicken stock

Crock Pot method:
Leave the crock pot on high until the braise is at a very slow boil, then reduce to low heat.  Simmer for eight hours
turning the beef twice.  At a convenient moment during this braising, prepare a roux in the as-yet-unwashed
browning/sautée pan, adding three tablespoons (45 ml) rendered chicken fat or peanut oil and four tablespoons (60 ml) flour.
Cook the roux slowly, scraping the browned meat residues from the pan and incorporating them into the roux.  You may have
to add more flour or more fat to adjust the roux to a consistency like that of room temperature peanut butter.
During the braise, taste the broth.  If it is not too salty you may want to reduce it by turning heat to high and cooking uncovered
for a while.  When the eight hours are past turn heat to high and remove beef to a platter.  Remove the bay leaf and discard it.
Add the previously prepared roux to the broth and bring to a slow boil while stirring.  As the roux cooks into the broth and
thickens it get the mashed potatoes and any other side dishes ready and slice the beef as you would like to serve it.
Warm the sliced beef by returning it to the gravy for a few minutes then serve it, covering generously with the gravy.

Casserole-in-oven method:
Cook covered at 275F (135C) for four hours, turning twice during cooking.  At a convenient moment during this braising,
prepare a roux using the measurements given in the paragraph above in a small skillet.
When the four hours are past move the casserole to the stove top and remove the beef to a platter.  Taste the broth and reduce
it over high heat until it is as salty as you like.  Do not add salt to accomplish this - you want to concentrate the flavor!  As the broth
reduces, slice the beef as you would like to serve it. When the broth is as salty as you like it remove and discard the bay leaf,
then add the roux you have prepared and bring to a slow boil.  Mix the roux in well and cook until thickened.
Warm the sliced beef by returning it to the gravy for a few minutes then serve, covering generously with the gravy.