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    Plenty of Pot Roast

    Source of Recipe

    From "The Newlywed Cookbook" by Sarah Copeland

    Recipe Introduction

    "One of the best things about pot roast is all of the tender, juicy carrots and potatoes that cook alongside the meat, flavored with the cooking liquid. But there is rarely enough. This pot roast is bursting with flavor and veggies, plenty to savor and serve for several nights or turn into a sandwich for dipping in the flavorful juice."

    List of Ingredients

    ◦ One 5-pound chuck roast, tied
    ◦ Sea salt
    ◦ Freshly ground black pepper
    ◦ 2 to 4 tablespoons extra-virgin olive oil or canola oil
    ◦ 2 large yellow onions, cut into wedges
    ◦ Splash of apple cider vinegar
    ◦ 4 cups water
    ◦ 1 bunch fresh parsley
    ◦ 1 bay leaf
    ◦ 1 large bunch of carrots (about 1 pound), peeled and cut into chunks
    ◦ 20 small new potatoes, halved
    ◦ Pinch of crushed celery seeds

    Recipe

    Season meat generously all over with salt and freshly ground pepper and set it aside for 30 minutes.

    Preheat the oven to 325 F. Heat the oil in a large Dutch oven or other heavy ovenproof pot over medium-high heat. Brown the meat on all sides until deep brown, about 15 minutes. Add the onions and brown, nestling them between the roast and the sides of the pan. Add the splash of vinegar and scrape the brown bits off the bottom of the pan. Turn off the heat and add just enough water to cover the meat halfway (about 4 cups).

    Tear the stems off the parsley and reserve the leaves. Tie the stems together with a bay leaf using kitchen twine and tuck into the water with the onions. Cover the pot and transfer to the oven. Cook about 1 hour.

    Remove the pot roast from the oven and add the carrots, celery, and potatoes and stir to distribute the vegetables evenly. Sprinkle the celery seeds over the veggies. Cover and return to the oven and cook until the meat is tender and vegetables are just cooked through, 1 hours more. Remove from the oven and transfer the meat to a cutting board to rest 10 minutes.

    Place the roast on a cutting board so the longest part is lying from left to right (this should be the same direction that the fibers of the meat run). Slice just enough meat as needed, perpendicular to the roast, using a very sharp knife, cutting against the grain, making slices about inch thick. Serve with the veggies on a platter with sloped sides to catch the juices. Strain the jus into a pitcher or gravy boat, pour a little over the meat, and serve the rest on the side. Wrap up any leftovers, keeping the extra meat in one large portion, and pour extra jus over the top to help preserve its juiciness until you dip back into it.

    Serves 6 to 8






    ❧ French Dip:

    "One of the best things about pot roast is the leftovers, and all the flavorful meat jus. Slice and serve it up on a warm baguette au jus (with juice), warmed, for dipping."

    ◦ 1 fresh baguette
    ◦ 4 tablespoons melted butter
    ◦ cup prepared horseradish
    ◦ 1 pound leftover Plenty of Pot Roast or fresh roast beef
    ◦ 2 cups leftover jus from the pot roast, warmed through

    Preheat oven to 400 F.

    Halve the baguette lengthwise and then crosswise into four segments to make four large sandwiches. Brush both cut sides of the bread with melted butter and toast in the oven on the rack or on a tray until just warm, about 4 minutes. Spread on a generous layer of horseradish.

    Slice the leftover pot roast very thinly against the grain using a sharp carving knife. Microwave the meat and jus to just warm through, about 2 minutes, before stacking the meat on the bread. Or divide the sliced meat evenly between the bread and return it to the oven to warm through. Meanwhile, heat the jus on the stovetop. Serve warm sandwiches with jus in small bowls on the side, for dipping.

    Serves 4

 

 

 


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