Name: Pot Roast with Carrots, Shallots, Mint and Lemon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT4H20M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 6 to 8 servings
Ingredients: One 5-pound chuck blade roast, silver skin removed; Salt; 1 pound slab pancetta, large dice; 10 shallots, peeled and left whole; 8 carrots, peeled and cut into 2-inch pieces; 5 cloves garlic, peeled and smashed; 2 tablespoons coriander seeds; 10 sprigs fresh thyme; 2 fresh bay leaves (dry are o.k. too); 2 cups apple cider; 48 ounces beer (preferably porter or IPA); 1 cup fresh mint leaves, torn; 2 lemons, zest only

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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Pot Roast with Carrots, Shallots, Mint and Lemon

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