POT ROAST RECIPE - NYT COOKING
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.
Provided by Brett Anderson
Total Time 3 hours
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : @context http//schema.org, Calories 634, UnsaturatedFatContent 22 grams, CarbohydrateContent 25 grams, FatContent 40 grams, FiberContent 6 grams, ProteinContent 38 grams, SaturatedFatContent 16 grams, SodiumContent 1275 milligrams, SugarContent 11 grams, TransFatContent 2 grams
ITALIAN POT ROAST (STRACOTTO) RECIPE - NYT COOKING
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it’s seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Provided by Florence Fabricant
Total Time 4 hours
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
- Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
- Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
- Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
- Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 19 grams, CarbohydrateContent 10 grams, FatContent 31 grams, FiberContent 2 grams, ProteinContent 34 grams, SaturatedFatContent 11 grams, SodiumContent 691 milligrams, SugarContent 4 grams, TransFatContent 1 gram
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