Mike Ditka's Training Table Pot Roast

By kimvess

Ingredients

• 2 1/2 pounds beef chuck, trimmed
• 2 cups red wine
• 1/4 cup olive oil
• 1 cup coarsely diced celery
• 1 cup coarsely diced carrots
• 1 cup coarsely diced onions
• 1 tablespoon chopped garlic
• 1/4 cup bourbon
• 6 cups beef stock
• 1/4 cup maple syrup PLUS
• 2 tablespoons maple syrup
• salt, optional
• ground black pepper, optional
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels
• 1 tablespoon butter

Details

Adapted from cdkitchen.com

Preparation

Step 1

Combine beef and red wine in a bowl; cover and refrigerate overnight.

Drain meat; discard wine. In a large pot, brown meat on all sides; remove from pot and set aside. Add olive oil to pot, then celery, carrots and onions; cook over medium heat about 5 minutes. Add garlic; cook 1 minute. Add bourbon and beef stock, stir in maple syrup, then return browned beef to pot.

Lower heat to a simmer, cover and cook 4 to 5 hours, until meat is very tender. Remove meat; cover and keep warm in a 200 degrees F oven.

Bring sauce to a brisk simmer; cook about 30 minutes or until reduced by a third. Taste sauce; add salt and pepper if needed.

Saute peas and corn lightly in butter. Cut meat into serving-size pieces; top with reduced sauce and garnish with peas and corn.