Copycat Mike Ditka's Training Table Pot Roast

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#7391

photo of Mike Ditka's Training Table Pot Roast

serves/makes:

ready in:
over 5 hrs

4 reviews

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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons maple syrup
salt, optional
ground black pepper, optional
1/4 cup frozen peas
1/4 cup frozen corn kernels
1 tablespoon butter

directions

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.

added by

kizzykooks

nutrition data

912 calories, 49 grams fat, 35 grams carbohydrates, 48 grams protein per serving.

reviews & comments

jjsstl REVIEW:
January 5, 2014

The best potroast you will ever taste, served over a mound of mashed whatever LOL
Jill REVIEW:
August 20, 2013

I have had bad luck cooking pot roasts, they usually turn out stringy and flavorless. This actually turned out delicious. It was tender and had tons of flavor, I think both of those aspects have a lot to do with marinating it first. I hadn't tried marinating a roast before (do it with other meats of course).
cubsfan4 REVIEW:
October 27, 2007

I have had the real thing at Ditka's and this comes very close. This was the best pot roast I have ever made and it received great reviews from everyone who tried it. This is now my standard. Only changes I made - I added some thyme and I thickened the gravy at the end.
gwears REVIEW:
June 23, 2006

What a great recipe, have had 6 others try it, best ever.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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