Mike Ditka's Training Table Pot Roast

Peppercorn Sauce Ingredients:

  • 2 1/2 lbs 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 Tbsp chopped garlic
  • 1/4 cup bourbon
  • 6 cups beef stock
  • 1/4 cup maple syrup PLUS
  • 2 Tbsp maple syrup
  • salt, optional
  • ground black pepper, optional
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernels
  • 1 Tbsp butter


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° 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.

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

Makes 4

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