By: Peter Sanagan
If I had to choose one dish that reminded me of family meals of my childhood, it could very well be a pot roast. Think of it: a reasonably priced hunk of tough meat that is rendered tender and succulent after a few hours bathing in stock in a hot oven. The house smells lovely and is warm; a sharp contrast to the cracks of branches outside in the February grey sky.
Sometimes, in the dead of winter, nothing warms your bones like a slow-cooked piece of beef. A pot roast is a braise, and it works well with any tough cut of beef. The braising liquid in this recipe can double as a delicious sauce for pasta! In fact, I like to serve this dish with plain buttered noodles. This recipe is taken from Cooking Meat, my cookbook all about…well…you know.
4 lbs blade roast, trimmed of silverskin and excess fat, tied
salt and pepper to taste
2 Tbsp vegetable oil
1 large onion, peeled and roughly chopped
4 slices bacon, diced
4 garlic cloves, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 Tbsp tomato paste
1 cup red wine
4 rosemary sprigs
4 thyme sprigs
3 bay leaves
3 cups Beef (or Chicken) Stock
- Preheat the oven to 450°F. Have your roasting pan ready. [I like to use a pan with an elevated roasting rack, which allows hot air to circulate around the meat and cook it more evenly.] Cut a length of kitchen twine.
- Season the beef well with salt and pepper, then rub it with the olive oil. Place the beef on a roasting rack, set the roasting pan in the oven, and roast for 30 minutes, until the beef is golden brown all over.
- While the beef is browning, place the onions and bacon in a large ovenproof pot over medium heat, stir well, then cover the pot for 5 minutes. Add the garlic, carrots, celery, and rutabaga, stir, and cover again, sweating all of the vegetables until fragrant and softened—about 10 minutes. Add the tomato paste and stir well, then deglaze the pot with the red wine.
- Tie the herbs together with the twine, then drop them in the pot. Season the contents of the pot with salt and pepper. Add the browned beef to the pot and turn down the oven to 300°F.
- Add the stock to the pot and bring it to a simmer over medium heat, ladling off and discarding any scum as it rises to the surface of the stock. When it is simmering, cover the pot and place in the oven for 1 hour.
- Lift the lid, turn the beef over in the pot, and return to the oven for another 1½ hours, or until fork-tender. Carefully transfer the meat to cutting board and tent it loosely with aluminum foil to keep it warm. Discard the bundle of herbs.
- Bring the braising liquid back to a simmer over medium heat. Season with more salt and pepper, if needed. Remove from the heat and use an immersion blender to purée the contents of the saucepan (if you don’t have an immersion blender, use a countertop blender, working in batches, strain the contents of the pot through a fine-mesh sieve, pushing the solids through with the back of a ladle). Return the sauce to medium heat and simmer until reduced to a sauce consistency.
- To serve, slice the beef and arrange it on a serving platter. Drizzle with some of the sauce and pour the rest into a sauceboat to serve alongside.