Fall Recipe Series – Pot Roast

By Anush Elbakyan

October 1, 2014

2 minutes to read

Fall Recipe Series presented by the BCAE. Executive Chef and Owner Paul Turano of Arlington’s Tryst and Newton’s Cook shows us how to make savory melt-in-your-mouth pot roast.

Pot roast ingredients: 1 (2-pound) boneless chuck or short ribs 3 tablespoons olive oil 3 cloves garlic, crushed 3 large carrots (only 1 diced) 1 spanish onion (diced) 1 celery stalk (diced) 2 bay leaves 3 cups chicken or beef stock 4 sprigs of fresh thyme 1 cup red wine 1⁄2 teaspoons chile flakes 2 tablespoons tomato paste 2 tablespoons red wine vinegar 1 tablespoon whole unsalted butter (optional) salt and pepper to taste

To Finish: 8 cremini mushrooms 1⁄2 tablespoons olive oil 1⁄2 tablespoons butter 8 roasted or blanched pearl onions 2 cups leaf spinach salt and pepper to taste

Directions: Preheat the oven to 325 degrees. Preheat a heavy bottom pan until almost smoking. Heavily season the roast with kosher salt and cracked pepper on all sides. Add 1tablespoon olive oil or blended oil and sear the meat on all sides until golden brown. Remove from the pan. Add the remaining 2 tablespoons of the oil to the hot pan and caramelize the diced vegetables and smashed garlic until golden brown. Season the vegetables with salt, pepper and chile flakes. Add in the tomato paste and continue to stir the vegetables for 2 minutes. Add the roast to the pan and deglaze with the red wine. Top the roast with half of the thyme and the chicken stock. Cut the 2 remaining carrots in quarters lengthwise and add to the pan. Cover the pan with foil and put in the oven for 2 hours. After an hour turn the roast. Recover and put back in the oven for another hour. The roast is done when it begins to pull apart. When the roast is cooked let it sit in the broth for 20 minutes. Remove the roast and strain out the solids. Put the broth into a small pot and skim the fat. Bring the liquid to a simmer and add the remaining thyme, red wine vinegar, butter salt and pepper.

To serve: Heat a sauté pan over medium high heat. Add in the butter, oil and mushrooms. As the mushrooms begin to brown add in the onions, spinach, salt and pepper.

To Finish: Serve the roast with a creamy mashed potato or polenta. Top your starch with the roast, sautéed vegetables and the braised carrots and serve.