Michael suggests serving this hearty pot roast with plenty of Creamy Polenta to sop up all the juices, and Spicy Marinated Celery (Giardiniera), for a zesty contrast to the lusciousness.
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Preheat the oven to 350 degrees F.
In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beer and bring to a simmer.
Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.
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Sunday Pot Roast
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By Pmastron
on December 19, 2012
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One of the best Pot Roasts I have ever had
By ADMIN CUST SVC
Knoxville, TN
on December 07, 2012
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Update: The culinary team has removed stock from the ingredient list as it was too much. Please note when adding the beef back in along with the pancetta, the liquid should be about three-quarters of the way up the meat.
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By perzanj_10932408
burlington, CT
on November 30, 2012
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Have made this twice and loved it both times. I agree with all of the comments about there being too much liquid. I used a large dutch oven both times and didn't add the broth either time. The first time I didn't have apple cider, so I used apple juice and added in some brown sugar to give it a bit more depth. My family loved it both times. We live in the Northeast and this is a perfect meal for a cool fall night.
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