Pot Roast with Carrots, Shallots, Mint and Lemon

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.

TOTAL TIME: 7 hr 30 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: 4 hr 20 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 10 sprigs fresh thyme
  • 2 fresh bay leaves (dry are o.k. too)
  • 2 cups apple cider
  • 48 ounces beer (preferably porter or IPA)
  • 1 cup fresh mint leaves, torn
  • 2 lemons, zest only
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it.

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 10 reviews

  • on March 07, 2014

    Flag

    I am sorry, but if you are going to cook a Pot Roast, it should be cooked in a pot on a stove, not in a oven. It is a pot roast not a oven pot roast. My pot roast is one that everyone ask for seconds and thirds, and anyone that use to cook their pot roast in a oven and taste mine, now cooks theirs on the stove, not in the oven. One it is more moist, and two it allows all the other veggies to take on each others flavors better out of the stove. Anyway just my opinion and I have been cooking it this way for 40 years. The other is I do not use a blade roast, I prefer a boneless roast, also use a few different items in mine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 19, 2012

    Flag

    One of the best Pot Roasts I have ever had

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2012

    Flag

    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.

    Admin Customer Service

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.