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Sunday Pot Roast with Caraway & Green Apples

Source of Recipe


From "How to Cook Meat"






List of Ingredients



• 1 Tbsp olive oil
  
• 1 (3- to 4-lb.) boneless beef chuck roast
  
• 1/2 tsp kosher salt
  
• 1/2 tsp coarsely ground black pepper
  
• 2 medium yellow onions, peeled, halved and thinly sliced
  
• 1/2 cup cider vinegar
  
• 3 bay leaves
  
• 1 Tbsp caraway seeds
  
• 1/4 tsp dried thyme
  
• 1/2 tsp dried rosemary
  
• 1/4 cup packed brown sugar
  
• 1 can (14 ounces) beef broth, plus water to equal 2 cups
  
• 3 Granny Smith apples
  
• 3 Tbsp flour
  
• 1/3 cup water
  
• Cooked yolk-free egg noodles
  
• Optional: 2 Tbsp coarsely chopped parsley
  






Instructions



1. Preheat oven to 325º F. Heat the olive oil in a heavy Dutch oven over medium heat. While the pan is heating, dry the meat with paper towels. Sprinkle generously with salt and pepper. Place in the pot and brown well, about 5 minutes per side. Remove from pan.
   
   
2. Turn the heat to medium-low. Put the onions into the pan and sauté until translucent and golden, about 10 minutes. Turn the heat to medium-high. Deglaze the pan with the vinegar, stirring to loosen any browned juices from the bottom of the pan. Put the meat back into the pan. Add the bay leaves, caraway seeds, thyme, rosemary, brown sugar and broth-water mixture. Bring to a boil.
   
   
3. Cover and put on center rack of preheated oven. Cook 1 hour. Remove the pan from the oven and turn meat over. Re-cover and continue cooking 1 hour.
   
   
4. While the roast is cooking, peel the apples, halve and core. Cut each half into 3 slices. Arrange around the roast, basting with the liquid. Re-cover the pot and cook 15 minutes.
   
   
5. When the meat is fork-tender, remove from the pan to a cutting surface and cover with aluminum foil to keep warm. Transfer the apples with a slotted spoon to a bowl and keep warm. Bring the cooking liquid to a boil. Whisk together the flour and 1/3 cup water; whisk about half of the mixture into the boiling liquid, reduce the heat and simmer 5 minutes. Add more thickener, if necessary.
   
   To Serve: Carve the pot roast into thin slices across the grain. Toss the cooked noodles with the parsley and some of the sauce. Divide among serving plates, spooning the pot roast and apples to the side. Spoon the sauce over the top.
   
   Makes about 6 servings.