Classic Pot Roast

Total Time:
4 hr 45 min
Prep:
1 hr 5 min
Cook:
3 hr 40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 5 -to-6-pound boneless beef "7-bone" chuck roast, tied
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 4 slices bacon, chopped
  • 1 medium white onion, chopped
  • 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
  • 1/3 cup tomato paste
  • 4 cloves garlic, smashed
  • 1/3 cup cognac or brandy
  • 2 cups dry white wine
  • 2 cups mushroom or vegetable broth
  • 1 stalk celery, quartered
  • 2 bay leaves
  • 12 black peppercorns
  • 4 whole allspice
  • 4 whole cloves
  • 6 sprigs parsley, plus 2 tablespoons chopped leaves
  • 4 sprigs thyme
  • 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
  • 1 1/2 pounds fingerling potatoes, halved lengthwise
Directions
  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.

  • Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot.

  • Put the celery, bay leaves, peppercorns, allspice, cloves and herb sprigs on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment paper on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook 1 hour, 30 minutes. Turn the roast, then add the rutabaga, potatoes, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour, 30 minutes, to 2 hours more. (A meat thermometer should register 185 degrees F.)

  • Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board. Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.

  • Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.

  • Photograph by Con Poulos


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