Jar Pot Roast

• 1 boned out denuded short ribs, 3-5 pounds
• 4 carrots, peeled
• 2 large onions
• 1 bunch celery
• 1/2 bulb garlic (does not need to be peeled)
• 1 bay leaf
• 1 cup sherry
• 3 quarts chicken stock
• 1/2 cup vegetable oil
• S & P
• extra onion to caramelize and carrot to roast to garnish

1. 1 boned out denuded short ribs, 3-5 pounds
2. 4 carrots, peeled
3. 2 large onions
4. 1 bunch celery
5. 1/2 bulb garlic (does not need to be peeled)
6. 1 bay leaf
7. 1 cup sherry
8. 3 quarts chicken stock
9. 1/2 cup vegetable oil
10. S & P
11. extra onion to caramelize and carrot to roast to garnish
12. preheat oven to 350 degrees
13. In large pan heat oil just to the smoking point. Season meat liberally with S & P, then sear both sides in the pan to dark crisp. Remove mear and set aside. Pour oild from the pan into heatproof container to sool, then discard. Using the same pan, add sherry and reduce by half.
14. Peel and rough chop carrot, onion, celery. Place in large braising pan with bay leaf and garlic. Place pot roast on top of vegetable mixture, pour reduced sherry on top of the roast. Add enough chicken stock to cover 3/4 of the meat. Cover with foil. Cook 3 hours.
15. Garnish:
16. After the pot roast has cooled strain the jus from the vegetables and mix it with caramelized onions and roasted carrots. Place this on top of your roast.

short ribs, carrots, onions, celery, garlic, bay leaf, sherry, chicken stock, vegetable oil, p, extra onion

Taken from www.epicurious.com/recipes/member/views/jar-pot-roast-52982751 (may not work)