bone-in pot roast

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The bone-in pot roast seemed to vanish from the meat counters of grocery stores in northern Oregon for most of the past 10 or so years. So I was pleasantly surprised the other day when I saw a 7-bone pot roast in the store the other day. This recipe is mostly a traditional Grandma recipe with a couple of small additions that I have picked up from food shows.

Servings:
6 to 10
Preparation Time:
0.25 hours

Tools

  • heavy dutch oven w/ lid
  • cutting board & knife
  • paper towels
  • large platter
  • aluminium foil
  • meat fork and/or tongs
  • wooden spoon
  • 2 qt. bowl
  • slotted spoon
  • large wire strainer

Ingredients

  • 2" to 3" thick bone-in pot roast
  • 1 Tbsp kosher salt
  • 2 tsp fresh ground black pepper
  • 1 tsp ground thyme
  • 1/2 tsp ground mustard
  • 1/4 tsp cayenne chile powder
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 leeks, chopped
  • 1 sweet potato, chopped
  • 1 turnip, chopped
  • 6 mushrooms chopped
  • 4 garlic cloves, bruised
  • 1 Tbsp butter
  • 2 Tbsp tomato paste
  • 1 cup red wine
  • 1 Tbsp flour
  • parmesan cheese rind
  • bundle of parsley stems
  • 2 bay leaves
  • 2 whole cloves
  • 1 tsp Worcestershire sauce
  • several cups hot beef stock, chicken stock or water
  • lemon juice
  • chopped parsley
  • salt & pepper

Cooking Instructions
Start heating the dutch oven over medium heat and the lid on a separate burner over low heat. Be sure the keep the oven mitts handy.

Dry the pot roast with a couple of paper towels and rub the salt and spices into both sides. Set aside on the platter while you prepare the vegetables.

Clean and chop the vegetables. Peel and bruise the garlic cloves. You know you have enough when a 2" high pile of chopped vegetables covers the same surface area as the pot roast.

Measure out the remaining ingredients. Heat the stock/broth/water. Get ready to start cooking.

Coat the bottom of the dutch oven with the butter. When it stops foaming turn the heat up to medium-high, carefully place the pot roast across the bottom and press it down to get good contact and wait for 8 to 10 minutes to get good carmelisation.

Wash and dry the platter and get enough foil to cover the platter and pot roast.

Flip the pot roast over, give it a quarter turn, press it down and wait for 8 to 10 minutes.

Remove the pot roast to the platter and cover with foil without pressing the foil down hard on the meat.

Dump all the chopped vegetables into the dutch oven. Stir to coat with pan juices. Reduce heat to medium, cover and wait 2 minutes. Uncover and scrape the bottom of the pan clean.

Repeat the cover, wait, uncover and scrape process until you start getting carmelisation on the vegetables.

Stir in the tomato paste and cook uncovered until the tomato paste starts to brown.

Stir in the red wine, scraping the bottom of the pot clean, until all of the wine has evaporated.

Sprinkle the flour over the vegetables. Stir the flour in to coat it with the pan drippings and cook uncovered until the flour starts to brown.

Return the meat and all juices on the platter to the dutch oven. Add just enough stock/broth/water to just come up to the surface of the meat without covering it.

Add the cheese rind, parsley stems, bay leaves and cloves. Cover and wait for the liquid to start boiling. Wash and dry the platter.

Reduce heat to a simmer and cook covered for one hour. Do not let it boil - just simmer. Flip the pot roast over and cook covered for one more hour.

Flip the meat one more time and try to pull out the bones every 15 minutes. When the bones pull free of the meat, remove the meat to the platter and cover with clean foil.

Scoop out what solids you can with the slotted spoon & discard. Strain the rest of the liquid through the wire strainer and skim off the fat.

Return the skimmed sauce to the pot and reduce it by 1/3. Add a bit of lemon juice, chopped parsley and salt & pepper to taste.
Source:
Grandma
Notes
The cheese rind, parsely stems and cloves were my little additions.

I like to serve the meat & sauce with a lot of roasted root vegetables and a large green salad.