Well, actually- if the rosemary is fairly coarsely chopped you could probably strain it out and replace whatever of the solids you felt needed it. Though I'm all in favor of refrigerating and skimming- the chuck roasts usually used for pot roast are awfully fatty, and most of it is between muscles where you can't trim it and keep the roast in one piece. Actually, not so much skimming as lifting off a monolithic hunk, and straining out the rest. I suppose your roast is long done, but sort of an interesting problem.
Most molecules that carry flavor are fat soluble, so if you refrigerate overnight which will allow the fat to float to the top and be eventually skimmed off, I think you'll be just fine because the light particulates will also float up and be trapped in the skimmed fats. Deep breath. Relax.
How much rosemary did the original recipe call for? If you already removed half, you should be ok. As Smaug says, you can dilute it further with more liquid. The flavors will mellow if refrigerated overnight (skim fat of course), and reheated the next day. If you really feel it's still too strong, , scoop out half the too-strong sauce and save that half for next time by freezing (depending on how much there is), add in a new round of stock/wine/tomatoes or whatever your liquids are (you also could sauté a new batch of aromatics in a clean pan--that is, garlic/onion/carrot/and or celery, or whatever you used the first round and scrape that into the pot). I think you'll be ok though if you picked out half the rosemary.
You can't "neutralize" it; you could replace your braising liquid or dilute it, or learn to love rosemary, or try to pick out some more. It would depend somewhat on how far along you are with cooking.
5 Comments
What did you end up doing and how did it turn out?