Pot Roast Naan Pizza with Caramelized Onions and Fontina Cheese
YIELD: Serves 4
PREP TIME: 30 minutes
COOK TIME: 4 hours
ingredients:
for the pot roast:
3 tablespoon olive oil
3.5 lb boneless chuck roast
2 large yellow onions, sliced
4 large carrots, chopped
1 bay leaf
1/2 cup red wine
1/2 cup beef stock
3 garlic cloves, minced
salt and pepper
for the caramelized onions:
3 tablespoons unsalted butter
2 large yellow onions, sliced
2 teaspoons granulated sugar
salt and pepper
2 packages Stonefire Whole Grain Tandoori Naan
2 cups favorite pizza sauce
1 cup fontina cheese
1 cup mozzarella cheese
1/2 cup fresh basil, shredded
directions:
for the pot roast:
Preheat oven to 300 degrees.
Set chuck roast out on the kitchen counter for a least an hour before using. This will allow the meat to cook more evenly. Salt and pepper both sides of the chuck roast. In a large Dutch oven preheated to medium-high heat, add 2 tablespoons of olive oil and chuck roast. Sear chuck roast on both sides until a nice golden color appears. Do not over cook. Once seared, take the chuck roast out and set aside.
In the same Dutch oven, add another tablespoon of olive to the pan. Add onions with some salt and pepper. Saute for a few minutes. Then add the carrots, garlic cloves, and bay leaf. Return the pot roast back to the Dutch oven. Add the wine and beef stock. Bring to a simmer and then turn off heat. Place the Dutch oven in the oven and roast at 300 degrees for 15 minutes. Then turn the heat back to 225 degrees and roast for 3 to 3/12 hours. Remove from oven, place roast on a cutting board and let it rest for about 10 minutes. Once rested, cut the roast into bite size pieces.
for the caramelized onions:
In a large skillet preheated to medium heat, add the butter. Once the butter melts, add the onions with a little salt and pepper. Let the onions cooks for about five minutes, stirring so they don't burn. Add the sugar. Stir to combine. The onions will take about 20 minutes to caramelize. Just remember to stir often so they don't burn. Set aside when caramelized.
to assemble the pizzas: place two whole grain Stonefire Tandoori Naan on a baking sheet lined with foil. Place a 1/2 cup of pizza sauce on each Naan leaving a little room for a border. Next, add pieces of the pot roast. Followed by caramelized onions and a 1/2 cup fontina and mozzarlella cheese between the two slices. Repeat the same process for the other two slices of Naan. Bake in the oven at 400 degrees for 15 minutes or until golden brown. Garnish with fresh basil!
