Classic Pot Roast
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 46
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 49
- Cholesterol
- 138
- Sodium
- 1635
- Total: 1 hr 5 min
- Prep: 1 hr 5 min
Ingredients
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound boneless beef "7-bone" chuck roast, tied
Kosher salt and freshly ground black 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
12 black peppercorns
6 sprigs parsley, plus 2 tablespoons chopped leaves
4 sprigs thyme
4 whole allspice
4 whole cloves
2 bay leaves
1 stalk celery, quartered
1 1/2 pounds fingerling potatoes, halved lengthwise
1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons
Directions
Special equipment:
a Dutch oven, such as Food Network™ 5-qt. Enameled Cast-Iron Dutch Oven and a platter, such as Food Network™ Oval Serving Tray- 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 peppercorns, parlsey sprigs, thyme, allspice, cloves, bay leaves and celery 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 on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook for 1 hour and 30 minutes. Turn the roast, then add the potatoes, rutabaga, 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 and 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.