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Michael Symon's Braised Pot Roast

Braised Pot Roast Michael Symon
Pot Roast with Herb Salad
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Braised Pot Roast Recipe: A refreshing herb salad of parsley, chives, and red onion adds a light, fresh component to the tender roast.
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ingredients
  • 3 pounds Chuck Roast
  • Kosher Salt and freshly ground Pepper
  • 3 tablespoons Olive Oil
  • 1 Carrot (peeled and large diced)
  • 1 cup Red Pepper (large diced)
  • 2 cups Leeks (large diced)
  • 4 cloves Garlic (minced)
  • 1 small Celery Root (peeled and large diced)
  • 1 cup Red Wine
  • 2 cups Marinara
  • 2 Bay leaves
  • 1 cup fresh or frozen Peas
  • For the Herb Salad:
  • 1 bunch fresh Parsley (chopped)
  • 1 bunch fresh Chives (roughly chopped)
  • 1 small Red Onion (slivered)
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Thaw roast overnight in refrigerator. 
  • 2
    3 pounds Chuck Roast
    Kosher Salt and freshly ground Pepper
    Preheat the oven to 300 degrees F. Take the roast out 30 minutes before cooking. Season generously with salt and pepper.
  • 3
    3 tablespoons Olive Oil
    1 Carrot (peeled and large diced)
    1 cup Red Pepper (large diced)
    2 cups Leeks (large diced)
    1 small Celery Root (peeled and large diced) 
    4 cloves Garlic (minced)
    Heat the oil in a large dutch oven over high heat.  When the oil is hot, sear the meat, about 2 minutes on each side. Move the meat to the side, or remove it entirely if you have to, and add the carrots, red pepper, leeks, and celery root.  Brown the vegetables, about 3 minutes, then add the garlic and cook for an additional minute.
  • 4
    1 cup Red Wine
    2 cups Marinara
    2 Bay leaves
    Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the marinara sauce, 1 cup of water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning, adding more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally.
  • 5
    1 cup fresh or frozen Peas
    Remove the roast from the oven and discard the bay leaves. Stir in the peas to warm them. The meat can be removed to a cutting board and sliced or pulled apart in the pot. Serve with plenty of the sauce, vegetables and herb salad.
  • 6
    1 bunch fresh Parsley (chopped)
    1 bunch fresh Chives (roughly chopped)
    1 small Red Onion (slivered)
    Olive Oil
    Salt and Pepper
    For the Herb Salad: Toss the ingredients together in a large bowl. Serve with the Braised Pot Roast.

    Helpful Tips:
    1. Thaw the vegetables before cooking.
    2. Add the green peas at the very end to preserve their texture.
    3. Add the garlic after all the vegetables so that it does not burn.
 
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