Jar Pot Roast

Time 4 hours 30 minutes
Yields Serves 8 to 10
Jar Pot Roast

Heat the oven to 350 degrees.


Season 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.


Remove 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.


Combine 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.


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


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


Remove 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.

This recipe from Mark Peel and Suzanne Tracht of Jar can easily be doubled to serve a crowd.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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