There’s a trend afoot these last few days.
The word is “comfort, ” and that’s what I’m sticking with for a while. I expressed this desire tonight with the following pot roast recipe, followed nearly word for word. As support for this lusty stew, I chose farro cooked with 1/3rd chicken broth, 2/3rds water and sauteed kale finished with a drizzle of lemon olive oil. All in all a fine way to beat back the omnipresent Sunday dreads.
This was lifted from The New York Times Cooking section pretty much word for word. While Serious Eats is my Go-To, The Times is my loyal standby.
- 3 pound boneless beef chuck roast
- Kosher salt and ground black pepper
- 3 tablespoons canola oil
- 4 tablespoons butter
- 2 medium red onions cut into quarters
- 4 carrots peeled and cut into 2- pieces
- 3 stalks celery cut into 2- pieces
- 1 rutabaga peeled and cut into 12 to 16 , about a pound
- 8 cremini mushrooms halved
- 2 parsnips peeled and cut into 2- pieces
- 1 head garlic top cut off to expose
- ¾ cup tomato paste
- 2 bay leaves
- 3 sprigs rosemary
- 1 ½ cups red wine preferably cabernet
- 4 cups beef broth
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.
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.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
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.