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10 Banquet Servings
Meat & Poultry Entrees / Comfort Food
Trim excess hard fat from a 4 lb. beef chuck or brisket roast and season generously on all sides with kosher salt and ground black pepper. Heat vegetable oil in a deep, oven-proof pot or Dutch oven fitted with a tight lid. Sear the beef over high heat on all sides until a deep brown crust forms. Remove seared beef and keep warm on a side platter.
In the same pot, add 8 oz. diced mirepoix (onions, carrots, celery) and sauté in remaining pan fat until softened and lightly browned. Discard any excess surface oil, then pour in 8 oz. dry red wine, scraping up all caramelized fond bits from the bottom of the pot.
Stir in 6 oz. tomato paste, 2 bay leaves, 1 tsp. dried thyme leaf, 16 oz. prepared RC Beef Base of your choice broth, and 16 oz. prepared RC Demi-Glace Sauce Mix. Return the warm seared beef roast and any accumulated meat juices to the pot, bringing the liquid mixture to a gentle simmer.
Cover pot tightly with lid or heavy foil and transfer into a preheated 350°F oven. Braise for 2½ to 3 hours until the beef is fork-tender and easily yields when pierced with a carving fork.
Transfer pot roast to a carving board and rest for 10 minutes. Discard bay leaves. Strain and skim excess surface fat from the braising pan liquid, adjusting seasoning if necessary. Slice beef roast across the grain into thick slices, lay on platter, and ladle hot braising sauce generously over top. Serve with mashed potatoes or buttered egg noodles.
Demi-Glace Reduction Advantage: Combining prepared RC Demi-Glace Sauce Mix with RC Beef Base yields a rich, velvety gravy body without requiring flour slurries that can cloud the sauce or cause pan scorching during long oven braises.
Cut Selection Tip: Beef chuck roast delivers superior gelatinous tenderness during long braises due to internal collagen breakdown, while beef brisket provides clean, uniform slices for institutional banquet carving stations.
Steam Table Holding Strategy: Submerge sliced pot roast completely in the strained demi-glace gravy inside covered steam table hotel pans to maintain moist, tender slices throughout service.
