PIONEER WOMAN POT ROAST RECIPE RECIPES

Steps:

• Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely. Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours. When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt. Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours). After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices.
• Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes.
• In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer.
• Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes.
• Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste.
• Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.