Cider-Braised Yankee Pot Roast
The use of apple cider and the technique of keeping the vegetables crisp-tender, rather than overcooked, separates this Cider-Braised Yankee Pot Roast from other braises.
Dumont’s tender Cider-Braised Yankee Pot Roast.
Photo Credit : Michael Piazza“I grew up in a big family,” chef Mary Dumont says, “and my mom was really good at making one-pot meals.” The use of apple cider and the technique of keeping the vegetables crisp-tender, rather than overcooked, separates this Cider-Braised Yankee Pot Roast from other braises.
Yield:
6 to 8 servingsIngredients
5 pounds prime chuck roast, trimmed of excess fat
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
2 cups pearl or creamer onions, peeled and halved crosswise
3 carrots, peeled and cut into 2-inch batons
3 parsnips, peeled and cut into 2-inch batons
8 red bliss potatoes, washed and quartered
1/4 cup tomato paste
3 cups apple cider
3 cups beef stock
2 sprigs fresh rosemary
2 fresh sage leaves
Garnishes: shaved radish, nasturtium leaves and flowers or other edible flowers, or fresh herbs (optional)
Instructions
Preheat your oven to 350° and set a rack to the middle position.
Pat the meat dry with paper towels. Season all sides liberally with salt and pepper.
Add the oil to a large (5- to 7-quart) Dutch oven and set it over medium-high heat. Add the meat and brown on all sides, about 4 minutes per side. Remove to a plate. Add the onions and cook, stirring occasionally, until golden-brown and fragrant, about 10 minutes. Add the carrots, parsnips, potatoes, and tomato paste, and cook 10 minutes.
Add the cider and stock to the vegetables, and scrape up any browned bits on the bottom of the pot. Using a slotted spoon, remove the vegetables from the pot and set aside. Place the roast back in the pot and bring the liquid to a simmer. Cover and transfer to the oven for 2 hours.
Remove the pot from the oven and nestle the vegetables around the meat with the herbs. Return the pot to the oven for 30 minutes or until the vegetables are fork-tender.
Remove the roast and vegetables from the braising liquid and cover to keep warm. Place the pot on the stove and bring the liquid to a boil, reducing it to your desired thickness, 8 to 12 minutes. To serve, slice the meat against the grain and arrange on a plate. Divide up the vegetables and spoon the sauce over all. Garnish with fresh herbs or edible flowers as desired.
