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
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.
