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


  • 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
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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.




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