Braised Pot Roast

Braised Pot Roast
Braised Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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