Pot roast from Wheelview Farm, polenta and a glass of beer from Stoneman Brewery in front of the wood stove, it doesn’t get better than this!
Recipe:
Cider Braised Pot Roast with Vegetables
(adapted from “All About Braising” , Molly Stevens)This is a delicious winter meal. The vegetables are added half way through so that they don’t become soggy. Serve with creamy polenta or mashed potatoes and horseradish cream sauce (see recipe below).
Ingredients:31/2 – 4 lb. boneless beef chuck roast, preferably grass fedCoarse salt and freshly ground pepper1 bay leafi medium yellow onion peeled3 whole cloves1/2 c. homemade hard cider if you have it (or store bought, or white wine)1 cup beef, chicken or veg. stock1 1/2 tsp. chopped fresh thyme (or 1/2 tsp. dried)1/2 lb. small turnips, peeled and quartered (or celeriac, or double up on the potatoes)1/2 lb. small white or red potatoes, peeled and if larger than 1 1/2″ cut into halves or quarters2 large carrots, peeled and cut into 1 1/2″ lengths
Procedure:1) Tie up roast so that it holds together during cooking. Rub all over with salt and plenty of freshly ground pepper
2) Heat the oven to 300 degrees
3) In a large dutch oven or other roasting pan w. lid (4 Qt.), heat 2 TBS of bacon drippings or peanut oil over medium heat. Add the beef and brown on all sides, turning with tongs, about 15 mins. total. Remove the beef and set aside on a plate to capture juices. Pour off any fat left in the braising pan.
4) Add the cider (or wine) to the braising pan and set over medium heat, scraping the bottom with a wooden soon to dissolve any precious bits of caramelized beef juices that have stuck there. Continue to boil under liquid is reduced by about half (about 3-4 mins.).
5) Put the beef and any accumulated drippings back into the braising pan with the deglazing liquid. Tack the bay leaf onto the peeled onion with cloves. Place onion next to beef in pan. Pour the stock over the beef, sprinkle with thyme and let liquid come to a boil.
6) Cover beef with a tight fitting lid and slide pan into the lower third of the oven to braise. After 45 mins. turn roast with tongs. Continue braising at a gentle simmer for another 45 mins. Turn the roast again and add the vegetables, spooning some of the braising liquid over the meat before putting the lid back on. Continue braising until the meat and vegetables are fork tender., another 1 1/2 hrs. (Note: total braising time = 3 hrs.).
7) Transfer roast to carving board and cover with foil to stay warm. With a slotted spoon remove vegetables as set aside in a bowl or serving platter. Skim fat from liquid in braising pan. Depending on how much liquid is left, boil to thicken if desired.
8) Cut strings from roast and slice thickly (about 1/2″) across the grain. Serve slices of beef with vegetables along side. Pour braising liquid on top.
Horeradish cream sauce1/4 C. plain yogurt1/4 C. mayonnaise1/4 C. prepared horseradish, drained1 TBS Dijon mustardPinch of sugarSalt and freshly ground pepper
Mix ingredients together in a bowl. Season to taste and adjust ingredients as needed. Serve with pot roast.