Pot Roast
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
- Total:
- Serves: 6 persons
Ingredients
- 3pound boneless beef chuck roast
- Kosher salt and ground black pepper
- 3tablespoons canola oil
- 4tablespoons butter
- 2medium red onions, cut into quarters
- 4carrots, peeled and cut into 2-inch pieces
- 3stalks celery, cut into 2-inch pieces
- 1rutabaga, peeled and cut into 12 to 16 pieces, about a pound
- 8cremini mushrooms, halved
- 2parsnips, peeled and cut into 2-inch pieces
- 1head garlic, top cut off to expose cloves
- ¾cup tomato paste
- 2bay leaves
- 3sprigs rosemary
- 1 ½cups red wine, preferably cabernet
- 4cups beef broth
Instructions
Step 1
Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.Step 2
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.Step 3
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.Step 4
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.Step 5
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.Step 6
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.