Pot Roast With Caramelized Onions And Roasted Carrots
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
33
Spice
53
Sweetness
64
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Canola Oil1 cup
Sherry (dry)8 stalks
Celery (peeled and roughly chopped)8 cloves
Garlic (unpeeled)1
Bay Leaf8 cups
Chicken Stock (2 quarts)1 cup
Extra-Virgin Olive OilDirections:
1
Prepare pot roast Position racks in upper and lower thirds of oven and preheat to 350°F
2
Season beef liberally with salt and pepper
3
In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking
4
Add beef and sear until dark brown and crisp on both sides, about 10 minutes total
5
Transfer beef to large plate
6
Pour off oil in pan and discard
7
Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes
8
Pour reduced sherry into heatproof liquid measuring cup
9
In same pan, combine carrots, onions, celery, garlic, and bay leaf
10
Lay beef on top of vegetable mixture and pour reduced sherry over
11
Add enough chicken stock to cover 3/4 of meat
12
Cover and transfer to lower rack in oven
13
Roast until fork-tender, about 3 hours
14
Position racks in upper and lower thirds of oven and preheat to 350°F
15
Season beef liberally with salt and pepper
16
In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking
17
Add beef and sear until dark brown and crisp on both sides, about 10 minutes total
18
Transfer beef to large plate
19
Pour off oil in pan and discard
20
Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes
21
Pour reduced sherry into heatproof liquid measuring cup
22
In same pan, combine carrots, onions, celery, garlic, and bay leaf
23
Lay beef on top of vegetable mixture and pour reduced sherry over
24
Add enough chicken stock to cover 3/4 of meat
25
Cover and transfer to lower rack in oven
26
Roast until fork-tender, about 3 hours
27
While beef is roasting, prepare roasted carrots and caramelized onions During final hour of roasting, in large bowl, toss carrots with olive oil until well coated
28
Season generously with kosher salt and freshly ground black pepper
29
Spread on baking sheet and transfer to upper rack in oven
30
Roast until slightly tender and browned, about 45 minutes
31
Transfer to large bowl and keep warm
32
During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking
33
Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes
34
Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm
35
During final hour of roasting, in large bowl, toss carrots with olive oil until well coated
36
Season generously with kosher salt and freshly ground black pepper
37
Spread on baking sheet and transfer to upper rack in oven
38
Roast until slightly tender and browned, about 45 minutes
39
Transfer to large bowl and keep warm
40
During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking
41
Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes
42
Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm
43
Finish dish When beef is tender, transfer to serving platter; tent with foil
44
Skim fat from liquid in pot
45
Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids
46
Return liquid to pot, set over high heat, and bring to boil
47
Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes
48
Season juices to taste with salt and freshly ground black pepper
49
Pour half of juices into bowl with carrots and onions; toss to combine
50
Pour other half of juices into gravy dish
51
Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side
52
When beef is tender, transfer to serving platter; tent with foil
53
Skim fat from liquid in pot
54
Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids
55
Return liquid to pot, set over high heat, and bring to boil
56
Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes
57
Season juices to taste with salt and freshly ground black pepper
58
Pour half of juices into bowl with carrots and onions; toss to combine
59
Pour other half of juices into gravy dish
60
Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side