Classic Pot Roast

Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables..

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables

Blot roast dry with paper towels and sprinkle all surfaces with kosher salt.  Wrap loosely and refrigerate at least 4 hours or overnight.

Pre-heat a Dutch oven over medium heat and pre-heat oven to 225 degrees.

Melt 1 tablespoon pastured butter in Dutch oven.  Blot roast dry, wiping off any remaining salt and add to the pot.  Brown 5 minutes per side without moving in between.

Add 1/2 cup Burgundy or other hearty red wine, 1 small yellow onion, chopped, 1 carrot chopped, 2 cloves of garlic, chopped, a few peppercorns and a mixture of fresh herbs such as rosemary, oregano, thyme and sage.

Cover and braise for 1 1/2 hours.  Remove from oven, add 1/2 cup chopped tomatoes, turn the roast, cover and return to oven until fork-tender, about 1 1/2 – 2 hours.

Meanwhile, prepare root vegetables such as carrots, parsnips, leeks and fingerling potatoes.  Dress with melted butter, season liberally with sea salt and freshly-ground pepper and roast alongside the beef for 1 hour.

Remove the beef from the oven and transfer to a cutting board.  Cover loosely with foil and allow to rest.  Meanwhile, turn the oven up to 375 degrees and let the vegetables get well browned.

Meanwhile, strain the liquid from the Dutch oven into a clean pot.  Reduce slightly over medium heat, then thicken by whisking in a bit of roux.  Add sautéed mushrooms and a little demi-glace if you have it.  Adjust seasoning with salt & pepper if needed.

Slice roast against the grain into 1/2 inch slices and arrange on a plate.  Tuck roasted vegetables alongside and ladle mushroom gravy over the beef.  Serve with horseradish on the side if you like.

Roast Leg of Lamb

Roast leg of lamb with root vegetables and pan gravy

This is a boneless leg of lamb that I’ve marinated overnight in red wine, olive oil, garlic and peppercorns. To the pan, add 1 cup chicken stock and a variety of seasonal root vegetables  (I’m using potatoes, turnips, parsnips, carrots and garlic). The lamb is seasoned with salt, pepper, garlic and a little dried spearmint.

Place the roast into pre-heated 450 degree oven for 20 minutes, then reduce the heat to 350 degrees and let cook until a meat thermometer registers 135 degrees for medium-rare, about an hour and twenty minutes for a 3lb. roast.

Remove the lamb and vegetables to a cutting board to rest for 10 minutes.  Deglaze the pan with red wine, scraping all the fond from the sides and bottom. Thicken with rice flour or a little arrowroot disolved in water.

Remove the netting from the lamb, slice and serve with the vegetables and gravy.

Rating  ♦ ♦ ♦ ♦