8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes

Total Time:
4 hr 20 min
Prep:
20 min
Cook:
4 hr

Yield:
4 to 6 servings

Ingredients
  • 1 (5 to 6 pound) boneless chuck or rump roast
  • Fleur de sel
  • 1/2 tablespoon coarsely ground black peppercorns
  • 1/2 tablespoon coarsely ground white peppercorns
  • 1/2 tablespoon coarsely ground green peppercorns
  • 1/2 tablespoon coarsely ground coriander
  • 1/2 tablespoon coarsely ground cumin
  • 1 teaspoon coarsely ground Szechwan peppercorns
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon chile flakes
  • 1/2 cup all-purpose flour
  • Canola oil, to cook
  • 2 sliced onions
  • 6 cloves garlic, sliced
  • 5 thin slices ginger
  • 2 cups whole Roma tomatoes
  • 1 tablespoon sambal
  • 1 tablespoon brown sugar
  • 2 cups dry red wine
  • 2 zucchinis, roll cut
  • 2 bell peppers, large dice
  • 2 large carrots, peeled and roll cut
  • 1 pound button mushrooms, quartered
  • Salt and black pepper
  • Garlic Fingerling Potatoes, recipe follows
  • East-West Mustard, recipe follows
  • Garlic Fingerling Potatoes:
  • 2 pounds fingerling potatoes, washed and scrubbed, skin on
  • 1/4 cup chopped garlic
  • 1/3 cup extra virgin olive oil
  • 1/2 cup chopped chervil
  • Salt and black pepper
  • East-West Mustard:
  • 1 tablespoon mustard powder
  • 1 tablespoon wasabi powder
  • 1/2 tablespoon sugar
  • 4 tablespoons Dijon mustard
Directions

Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning.

Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.

Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997

Garlic Fingerling Potatoes:

For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.

East-West Mustard:

For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.


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