Pot Roast with Carrots, Shallots, Mint and Lemon
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 42
- Saturated Fat
- 15
- Carbohydrates
- 37
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 60
- Cholesterol
- 201
- Sodium
- 1721
- Total: 7 hr 30 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 4 hr 20 min
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.