New England Pot Roast
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil3 stalks
Celery (cut into 2-inch chunks)2 medium
Onion (cut into 2-inch chunks)1 cup
All-Purpose Flour3 cloves
Garlic3 sprigs
Thyme (fresh)1 sprig
Rosemary (fresh)1 cup
Red Wine (dry)6 cups
Beef Stock1 cup
Yellow Mustard2 tbsps
Prepared Horseradish (drained)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Season the roast with salt and pepper
4
In a large Dutch oven over medium-high heat, add the oil
5
When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes
6
Remove to a plate
7
Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes
8
Add the flour, garlic, thyme, bay leaves and rosemary
9
Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes
10
Pour in the wine and bring to a boil
11
Add the roast back to the pot, along with the stock and potatoes
12
Bring to a rapid simmer and cover tightly
13
Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes
14
Remove the meat to a cutting board
15
Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot)
16
Return the sauce to a simmer
17
Whisk in the mustard and horseradish and season with salt and pepper if necessary
18
Discard the bay leaves and stir in the parsley if using
19
Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables