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Goodfellow’s Pot Roast




Source of Recipe


Goodfellow's Chef Jason Robinson


List of Ingredients




BEEF
Flat Iron Roast Beef
Celery Hearts
Red Beets (peeled)
Onion
Bay Leaf
Sprouts
Parsley
Red Wine
Beef Stock (substitute broth)
Olive Oil

PANCAKE
Russett Potato (1/2 per person)
Dijon mustard
Horseradish
Egg
Salt & Pepper

BABY VEGETABLES
Red Beets
Fennel
Carrots
Turnips
Brussel Sprouts
Pearl Onions



Recipe



BEEF:
Slice roast in equal size portions. Season with S&P. In a large braising pan, sear potions on both sides in olive oil over high heat. Remove from pan. Using same pan, caramelize beets, celery hearts, and onions over medium heat. Add bay leaf and parsley to bloom. Deglaze with red wine. Reduce until almost dry. Add beef stock, bring to a boil and return meat to pan. Cover and roast at 325 degrees for approximately 90 minutes or until fork tender.

PANCAKE
Bake potatoes until done. Remove skin. While warm, add Dijon, horseradish, egg and seasoning. Shape into pancake-like patty and pan fry until golden brown.

VEGETABLES
Blanch all vegetables al dente.

Plating Method:
Crispy pancake down on plate. Place beef on top of pancake (off center). Add blanched vegetables to jus and reduce slightly. Pour gently over beef and portion of pancake. Serve hot.