Pot Roast with Carrots, Shallots, Mint and Lemon

By tjgaray

Ingredients

• One 5-pound chuck blade roast, silver skin removed
• Salt
• 1 pound slab pancetta, large dice
• 10 shallots, peeled and left whole
• 8 carrots, peeled and cut into 2-inch pieces
• 5 cloves garlic, peeled and smashed
• 2 tablespoons coriander seeds
• 10 sprigs fresh thyme
• 2 fresh bay leaves (dry are o.k. too)
• 2 cups apple cider
• 48 ounces beer (preferably porter or IPA)
• 8 cups chicken or beef stock (preferably homemade)
• 1 cup fresh mint leaves, torn
• 2 lemons, zest only

Details

Servings 6
Adapted from cookingchanneltv.com

Preparation

Step 1

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it.

Preheat the oven to 350 degrees F.

In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.

Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.

Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beer and bring to a simmer.

Add the beef back in, along with the pancetta and enough of the stock to cover the roast, approximately 8 cups (keeping in mind that the cooking liquid will reduce while it's in the oven). Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.

Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.