New England-style Pot Roast
There is no “correct” recipe for pot roast much like beef stew or chili but most include a combination of braising and roasting which tenderizes less expensive cuts of meat (round, rump and chuck) and vegetables depending on what’s available and economical, most commonly onions, potatoes, celery and carrots, but turnips, parsnips, leeks and celeriac or fennel are also used.
1 (three-pound) top or bottom beef roast, trimmed
1/4 cup olive oil
1 teaspoon coarse kosher salt
1 teaspoon whole black peppercorns, crushed
1 quart chicken and chicken stock
2 sprigs fresh thyme
1/4 cup fresh parsley, minced
4 tablespoons drained prepared horseradish (about six ounces)
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 sprig fresh rosemary
2 bay leaves
5 cloves garlic, peeled and smashed
3/4 cup peeled red (or white) pearl onions, cut in half if large
8 small Yukon Gold potatoes, washed and quartered
3 carrots, peeled and chopped (about one cup)
1 cup peeled and diced turnip
2 ribs celery, chopped (about 3/4 cup)
For the flour dredge:
1/4 cup all-purpose flour
2 teaspoons smoked coarse kosher salt
1 teaspoon freshly ground smoked black pepper
For the gravy:
2 cups braising liquid, strained (add more stock if needed)
1 tablespoon dried minced onion
2 tablespoons all-purpose flour
2 tablespoons water
Preheat the oven to 325 degrees F.
Heat a Dutch oven or deep cast iron skillet over medium heat. Add the olive oil.
Dredge the roast in the seasoned flour. When the oil begins to shimmer, add the beef and brown about five minutes per side. Remove the meat from the skillet and reserve.
Add the onion, carrot, celery, and garlic to the skillet and cook until slightly browned, about five minutes. Remove from heat and reserve. Add the stock, vinegar, herbs and tomato paste to the skillet; stir to combine. Return the beef to the skillet. Roast, covered, for two hours. After the roast has cooked for two hours add the reserved vegetables. Cook for another hour or until the beef is fork tender.
Transfer the meat and vegetables to a warmed serving platter. Allow the beef to rest for ten minutes and then slice into 1/4-inch slices.
Prepare the sauce:
Strain the braising liquid into a medium saucepan; add the minced onion. Reduce by one half. Combine the flour and water and stir into the sauce. Cook until the sauce thickens, about three to four minutes. Season with salt and pepper. Spoon the sauce over the meat.
Roast browning in a deep cast iron skillet
Veg sauteing in the same skillet
Roast and veg combined; ready to braise for awhile
Served with a side salad
