A recipe fit for a feast.
Michael Symon's Braised Pot Roast
- 5 pounds chuck blade roast (silver skin removed)
- 1 pound slab bacon (large dice)
- 8 carrots (rinsed and peeled and cut into 2 inch pieces)
- 15 shallots (peeled and left whole)
- 5 cloves garlic (peeled and smashed)
- 2 tablespoons coriander seeds
- 2 fresh bay leaves
- 16 ounces apple cider
- 4 beers
- 8 cups chicken or beef stock (preferably homemade)
- 8 sprigs thyme
- 1/2 cup mint leaves (torn)
- 2 lemons (zest only)
- Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
- Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
- Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 c. Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
- Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.