Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Pot Roast with Carrots, Shallots, Mint and Lemon
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- Level: Easy
- Total: 7 hr 30 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 4 hr 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 42 g
- Saturated Fat
- 15 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 16 g
- Protein
- 60 g
- Cholesterol
- 201 mg
- Sodium
- 1721 mg
Michael suggests serving this hearty pot roast with plenty of Creamy Polenta to sop up all the juices, and Spicy Marinated Celery (Giardiniera), for a zesty contrast to the lusciousness.
- Level: Easy
- Total: 7 hr 30 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 4 hr 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 42 g
- Saturated Fat
- 15 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 16 g
- Protein
- 60 g
- Cholesterol
- 201 mg
- Sodium
- 1721 mg
Ingredients
Directions
- Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
- In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
- Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce.
- Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
- Skim off any excess fat and 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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