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Michael Symon's Braised Pot Roast


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Michael Symon's Braised Pot Roast 1 Picture


  • 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)


Adapted from


Step 1

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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