Just made these.
They were really delicious!! It really added great flavor. Will definitely make
these again. Serves 6 to 8.
2 cloves garlic,
1/2 tsp. dried
1 cinnamon stick
1 pinch crushed
red chile flakes
2 wide strips
1 4-lb. boneless
beef chuck pot roast
and freshly ground pepper
2 Tbs. olive
5 oz. thick-sliced
(1/4 inch) pancetta, cut into 1/2-inch squares (to yield 1 cup)
1 cup finely
1/3 cup finely
chopped celery, with leaves
1/3 cup finely
1/4 cup red-wine
can peeled tomatoes, chopped, with their juices, plus enough chicken or beef broth
to total 3 cups
2 cups peeled
and diced red or fingerling potatoes (3/4-inch chunks)
2 cups peeled
and diced carrots (3/4-inch chunks
2 cups frozen
pearl onions (don't thaw)
1/4 cup chopped
fresh flat-leaf parsley
Brown the meat
Set a rack on
the lower third of the oven and heat the oven to 300°F.
Select a 5-
to 6-quart Dutch oven with a tight-fitting lid.
Cut a large
single-layer square of cheesecloth, and rinse it to remove any loose fibers.
Spread the cheesecloth
flat and pile the garlic, oregano, cinnamon stick, chile flakes, and orange zest
in the center.
Gather the edges
to form a pouch and tie tightly with kitchen twine. Set aside.
Tie the roast
into a snug shape with twine, pat it dry with paper towels, and season with salt
In the Dutch
oven, heat the olive oil over medium-high heat.
Brown the meat
thoroughly on all sides, turning with tongs, about 5 minutes per side.
The meat should
sizzle but not scorch; adjust the heat accordingly.
meat to a large plate.
Lower the heat
to medium, add the pancetta, and cook until just browned and beginning to crisp,
5 to 8 minutes.
Remove the pot
from the heat.
With a slotted
spoon, transfer the pancetta to the plate with the beef.
Spoon 2 Tbs.
of the fat from the pan into a small dish and discard the rest.
drippings on the bottom of the pot.
They may be
very dark, almost black, but if there are any scorched bits, wipe these out with
a wadded paper towel (if in doubt, taste a fleck; as long as it doesn't taste acrid,
Return the pot
to medium heat and add the 2 Tbs. reserved fat.
Add the finely
chopped onions, celery and carrots, season with salt and pepper, and cook until
they start to soften, about 5 minutes.
Tip: If your pot doesn't have a tight lid, cover
the pot tightly with heavy-duty foil, crimping it well over the edges.
Add the red-wine
vinegar, stirring with a wooden spoon to scrape up any remaining drippings on the
bottom of the pot if necessary.
Bring to a boil
over high heat, and cook until the liquid has reduced to about 2 Tbs.
Add the tomatoes,
beef or chicken broth, and the cheesecloth pouch of flavorings to the pot.
Bring the liquid
to a simmer.
be at least 1 inch of liquid in the pot.
Add more broth
Return the meat
to the pot, along with the pancetta and any juices that have accumulated.
Return the liquid
to a simmer, and cover the pot with a sheet of parchment, pushing down so the paper
touches the meat.
Set the lid
Slide the pot
into the oven and cook for 2 hours, turning the roast with tongs after 1 hour.
Turn the roast
over once more and then scatter the diced potatoes, carrots and pearl onions into
the liquid around the roast.
covered with the parchment and the lid, until the meat is fork-tender, about an
Test for doneness
by spearing the meat toward the center with a carving fork.
Pull out the
fork carefully: If it lifts the meat along with it, continue cooking for another
20 to 30 minutes.
Make a sauce
from the braising liquid:
Tip: Chuck roast comprises several different muscles,
so you may want to pull apart the various pieces with your hands before carving,
then slice each piece across its grain.
pot roast and vegetables to a shallow platter (don't worry if a few chopped onions
or bits of pancetta come along too); tent with foil.
Strain the remaining
liquid into a measuring cup, discarding the spent onion, and pancetta and the cheesecloth
sachet of flavorings.
Let the fat
rise to the surface and spoon it off.
Wipe out the
braising pot with a paper towel.
Return the strained
juices to the pot and bring to a simmer over
Taste and evaluate.
If the flavor
seems weak, simmer vigorously over medium-high heat to reduce the volume and concentrate
the flavor, 5 to 15 minutes; season to taste with salt and pepper.
Whisk in the
Snip the strings
from the pot roast and carve the meat across the grain into 1/4- to 1/2-inch-thick
meat on a serving platter.
half the sauce over all, garnish with the vegetables, and serve, passing the remaining
sauce at the table.
Make Ahead Tips:
Pot roast may
be served right away, but like most braises, it tastes even better when made ahead
and left to sit for a day or two. Follow the method through the oven-braising, and
transfer the meat and vegetables to a platter. Strain and degrease the juices as
directed, wipe out the pot, and then return the meat and vegetables to the pot and
pour the strained juices over all. Let cool to room temperature, then cover and
refrigerate for up to three days. To serve, gently reheat the roast in the pot until
the juices are once again liquified. Transfer the meat and vegetables to a baking
dish, moisten with some of the juices, cover, and heat in a 325°F oven until warmed
through. While the meat and vegetables are warming, proceed with the recipe as directed
to make a sauce from the juices.
Pot roast patties
Using cold leftover pot roast that includes potatoes, separate the meat and vegetables
as best you can from the gelatinous sauce. Chop up the meat and vegetables, and
mix together in a bowl with a tablespoon or two of Dijon mustard (which adds flavor
and also helps the mixture hold together). Shape into patties and sauté in oil or
butter over medium to medium-high heat until crusty and browned on the outside and
hot on the inside.
French dip sandwiches
Slice baguettes into 5- or 6-inch lengths and then split them almost but not entirely
in half lengthwise. (Or use crusty sub rolls.) Heat the leftovers until hot. Slice
the meat and arrange in the baguettes. Serve the sandwiches with individual dishes
of the sauce on the side for dipping. Hot mustard is a good condiment for these
sandwiches, and you can serve the leftover vegetables as a side dish or save them
for another meal.
Warm the leftovers just enough to liquefy the sauce. Shred or chop the meat and
combine with the vegetables. Add enough sauce to make the mixture taste nicely moist
but not super juicy. Transfer the mixture to a casserole dish and cover with a 1-inch
layer of mashed potatoes (flavored with Cheddar or horseradish, if you like). Drizzle
the potatoes with a little olive oil and then bake in a 375°F oven until the potatoes
are lightly browned on top, about 30 minutes.
(per serving): Size: based on eight servings, Calories (kcal): 610, Fat (kcal):
38, Fat Calories (g): 340, Saturated Fat (g): 14, Protein (g): 49, Monounsaturated
Fat (g): 16, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 3.5, Sodium (g):
800, Cholesterol (g): 130, Fiber (g): 3.