Winter Pot Roast
(from my brother Eric who got it from Cook’s) I made this a day ahead and refrigerated it and it was perfectly outstandingly delicious. The best wintery meaty pot roast ever.
My brother Eric is my go-to guy for meat recipes. He’s amazing and always has an answer and a perfect recipe. He also gave me the Pork and Beans, Garlic and Greens recipe. I was having a meat-eating crowd on a week night so I needed to do the cooking in advance. This recipe is particularly good made the day ahead and refrigerated. The meat is easier to slice, and the flavors blended nicely after a day in the fridge.
POT ROAST WITH ROOT VEGETABLES
4 pound boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of the big chunks of tough fat
2 Tbsp unsalted butter
2 medium onions, halved and sliced thin (2+ cups or so)
2 carrots, chopped medium (about 1 cup)
2 celery ribs, chopped medium (about ¾ cup)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
1 cup beef broth, plus 1 to 2 cups for sauce. Homemade is the best but I used organic, unsalted, from a box and it was just fine.
½ cup dry red wine, plus ¼ cup for the sauce
1 Tbs tomato paste
1 bay leaf
1 sprig plus ¼ tsp chopped fresh thyme leaves
1 Tbsp balsamic vinegar
1 Pound carrots, peeled and cut crosswise into 2-inch pieces
1 Pound parsnips, peeled and cut crosswise into 2-inch pieces
1 ½ Pounds russet potatoes, peeled and halved lengthwise, each half quartered
Sprinkle pieces of meat with 1 Tbsp kosher salt, place on a wire rack over something (the sink, a baking sheet, etc) and let stand at room temperature for 1 hour. This will improve the ‘meaty’ favor.
Adjust the oven rack to the lower-middle position and heat oven to 300° F. Heat butter in a heavy-bottomed Dutch oven over medium heat. When the foaming stops, add onions and cook, stirring occasionally until softened and beginning to brown – about 15 minutes.
Add the chopped carrot and celery and continue cooking stirring occasionally for about 5 more minutes. Add garlic and cook until fragrant about 30 seconds. Stir in 1 cup of broth, ½ cup of wine, tomato paste, bay leaf, and thyme sprig. Bring to a summer.
Pat the beef dry with paper towels and season generously with pepper. Using 3 pieces of twine for each piece of beef, tie the pieces up so that they are in a loaf shape – this is for even cooking.
Nestle meat on top of vegetables. Cover pot tightly with a large piece of foil and cover with the lid. Transfer pot to oven. Cook beef for three hours flipping halfway through cooking and add carrots, parsnips, and potatoes.
Continue cooking until beef is fully tender and sharp knife easily slips in and out of meat, about 30 minutes to 1 hour. Once pot roast and vegetables are fully cooked, transfer large pieces of carrot, parsnip, and potato to serving platter using slotted spoon. Cover rightly with foil and proceed with recipe as directed.
Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth – about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat.
While sauce heats, remove twine from roast and slice against grain into ½-inch thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining ¼ cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.
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