my brother and his wife got us the GORGEOUS and awesome “kiwi” le creuset as our early wedding present. they are so nice
so for the first recipe, we made a pot roast to help feed nice friends who were helping us with wedding stuff. we got the recipe from the nice atk best slow and easy recipes book that cameron’s parents got for us.
DISCLAIMER: cameron says the picture below doesn’t look appetizing at all, but really, it looks good in real life and it tastes good. next time i’ll try to take better pictures.
pot roast with root vegetables
1 (3.5 – 4 lb.) boneless beef chuck eye roast, pulled apart into 2 pieces, trimmed, and tied
salt and pepper
2 tbsp veggie oil
1 medium onion, diced medium
1 medium carrot, peeled and diced medium
1.5 lb. carrots, pelled and sliced 1/2″ thick
1 celery rib, diced medium
1 lb. parsnips, peeled and slice 1/2″thick
1.5 lb. small red potatoes, scrubbed and cut into 1″ pieces
2 medium garlic cloves, minced
2 tsp sugar
1 tsp fresh minced thyme leaves or 1/4 tsp dried
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 cup water
1/4 cup dry red wine (atk recommends a $7 to $10 bottle of medium-bodied red table wine made from a blend of grapes, such at cotes du rhone)
1. adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. pat the roasts dry with paper towels and season with salt and pepper. heat 1 tbsp of the oil in a large dutch oven over medium-high heat until just smoking. brown the roasts on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. transfer the roasts to a large plate.
2. add the remaining 1 tbsp of oil to the pot and place over medium heat until shimmering. add the onion, diced carrot, celery, and 1/4 tsp salt and cook, stirring often, until softened, 8-10 minutes. stir in the garlic, sugar, and thyme and cook until fragrant, about 30 seconds. stir in the broths and water, scraping up any browned bits, and bring to a simmer.
3. nestle the roasts, along with any accumulated juices, into the pot and bring to a simmer. cover, place the pot in the oven, and cook until the meat is very ttender and a fork poked into it meets little resistance, 3-3.5 hours, turning the roasts every hour.
4. remove the pot from the oven. transfer the roasts to a cutting board and tent loosely with foil while finishing the sauce. defat the braising liquid.
5. add the sliced carrots and parsnips + red potatoes to the defatted liquid in the pot.
cover and cook over medium heat until the vegetables are tender, about 30 minutes. transfer the vegetables to a large bowl with a slotted spoon and cover to keep warm. add the wine to the liquid left in the pot and continue to simmer until the sauce measures about 1.5 cups. slice the meat against the grain into 1/4″ slices and transfer to a serving platter. spoon the sauce over the mean and vegetables and serve.
comments: yum yum yum, this was good! the meat was really tender and it all tasted good. we used bone-in roast because that’s what we found at the grocery store and forgot to tie it, but that didn’t seem to be a problem. this is the first time we’ve eaten parsnips. actually we only could find them at star market in cam shopping center. they taste kinda like carrots, but a little sweeter and the taste is a little stronger. tasted really good in the pot roast, along with the carrots and potatoes.
i thought it was interesting that they add just a little wine at the very end to make the sauce. in the book they said cooking the meat in the red wine made it taste too strong. anyway, i liked the sauce a lot.