Braised Pot Roast
- 5 lbs chuck blade roast
- 1 lb slab bacon - large dice
- 8 carrots, rinsed, peeled and cut into 2" pieces
- 15 shallots, peeled and left whole
- 5 cloves garlic, peeled and smashed
- 2 tbsp coriander seeds
- 2 fresh bay leaves
- 16 oz apple cider
- 4 beers
- 8 c chicken or beef stock
- 8 sprigs thyme
- salt to taste
- 1/2 c mint leaves, torn
- 2 lemons, zest only
Season roast liberally with salt, about 2 tbsp 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 the same pan for 2 minutes per side; remove and set aside. Add the carrots, shallot and garlic with a pinch of 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.
Deglaze the pan with the cider, scraping the bottoom 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 350 oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
Gently move the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.