Michael Symon's Braised Pot Roast

Photo by Venzie S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    pounds chuck blade roast (silver skin removed)

  • 1

    pound slab bacon (large dice)

  • 8

    carrots (rinsed and peeled and cut into 2 inch pieces)

  • 15

    shallots (peeled and left whole)

  • 5

    cloves garlic (peeled and smashed)

  • 2

    tablespoons coriander seeds

  • 2

    fresh bay leaves

  • 16

    ounces apple cider

  • 4

    beers

  • 8

    cups chicken or beef stock (preferably homemade)

  • 8

    sprigs thyme

  • Salt

  • 1/2

    cup mint leaves (torn)

  • 2

    lemons (zest only)

Directions

Season the roast liberally with salt, about 2 tablespoons and refrigerate overnight. Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side-remove and set aside. Sdd the carrots, shallot, and garlic with a picnh salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute remove the roast from the pot. Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 cups. Top with a lid, and place it in a 359 degree oven. Cook for 3-4 hours or until tneder. Remove from the oven and skim any excess fat. Gently move the meat to a platter. Spoon the vegetables on top and garnish wtih the torn mint, and lemon zest.

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