Michael Symon's Braised Pot Roast
863d709e-1468-4197-9a1a-de218635fdd9
A Recipe Fit for a Feast
skill level
Moderate
time
Over 120min
servings
6-8
cost
$$
Contributed by : Michael Symon
Enjoy this delectable pot roast recipe that will have your mouth watering.
things you'll need.
ingredients
- 5 pounds chuck blade roast (silver skin removed)
- 1 pound slab bacon (large dice)
- 8 carrots (rinsed and peeled and cut into 2 inch pieces)
- 15 shallots (peeled and left whole)
- 5 cloves garlic (peeled and smashed)
- 2 tablespoons coriander seeds
- 2 fresh bay leaves
- 16 ounces apple cider
- 4 beers
- 8 cups chicken or beef stock (preferably homemade)
- 8 sprigs thyme
- Salt
- 1/2 cup mint leaves (torn)
- 2 lemons (zest only)
kitchenware
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Chef's Knife
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Measuring Cup (set)
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Measuring Spoons
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Mixing Spoon
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Peeler
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step 1ingredients 5 pounds chuck blade roast (silver skin removed)
About 2 tablespoons saltinstructions Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight. -
step 2ingredients 1 pound slab bacon (large dice)instructions 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 that same pan for 2 minutes per side - remove and set aside.
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step 3ingredients 8 carrots (rinsed and peeled and cut into 2 inch pieces)
15 shallots (peeled and left whole)
5 cloves garlic (peeled and smashed)
2 tablespoons coriander seeds
2 fresh bay leaves
Saltinstructions 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. -
step 4ingredients 16 ounces apple cider
4 beers
8 cups chicken or beef stock (preferably homemade)
8 sprigs thymeinstructions Deglaze the pan with the cider, scraping the bottom 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 c. Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat. -
step 5ingredients 1/2 cup mint leaves (torn)
2 lemons (zest only)instructions Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.
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