Yankee Pot Roast

Yankee Pot Roast

Pot Roast in Yankee style is different and very special in its cooking method. Pot roast is different because it combines braising and roasting. Jasper White‘s contribution to the evolution of this great classic is splash of red wine and cutting the vegetables in bâtonnets, which gives a slightly fresher, lighter flavor.

 

Ingredients

  • 1 piece of chuck, about 1.74, with a thin a layer of fat on one side
  • Kosher (sea) salt and freshly ground black pepper
  • 3 tablespoons oil
  • 6 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons flour
  • 2 cups (500ml) red wine
  • 4 sprigs fresh thyme,  only 2 bay leaves
  • 1 pint basket pearl onions
  • 4 carrots, cur in batonnets (see note below)
  • 1 small or ½ large rutabaga (swede), cut in batonnets
  • 4 parsnips, cut in batonnets
  • 1 large celery root (celeriac) or 4 stalks celery, cut in batonnets
  • 3 tablespoons freshly chopped Italian parsley

Cooking method

Preheat the oven to 350 c. Season the meat with salt and pepper. Place a deep, heavy roasting pan on top of the stove over medium heat and add the oil. When the oil is hot, place the roast in the pan, fat side down. After searing the fat side, turn the meat and brown on all sides. Remove from the pan and set aside. Add the chopped garlic, onion and carrot to the pan and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute more, stirring constantly. Add the water and red wine, a little at a time, allowing the sauce to thicken before adding more. When all the liquid has been added and has come to boil, add the rhyme and bay leaves. Return the meat to the pan. Season the sauce lightly with salt and pepper. Place the pan, uncovered, in the oven.
Cook the pot roast for two hours, turning it every 20 to 30 minutes and checking that it is not cooking too hard. The sauce should be bubbling gently. If it seems too thick, add water.
Meanwhile, put the unpeeled pearl onions in a saucepan and cover with cold water. Add 1 tablespoon salt and bring the onions to a boil; simmer for 1 minute, then drain. When the onions are cool enough to handle, peel them without cutting too deeply into the root end, which holds them together. Set aside.
After the roast has cooked 2 hours, add the onions, carrots, rutabaga, parsnips and celery root. Simmer 20 minutes more, stirring at least once during that time. Remove from oven and put on a low heat over the stove.
Carve the pot roast into 1.25 cm slices and arrange on a platter. Skim the sauce of any excess fat. Season to taste with salt and pepper. Spoon the vegetables and sauce over the meat and sprinkle with chopped parsley.

Drink the same red wine you threw into the pan and try to make it a good one!

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