Yield: 6 to 8 servings
2 ½ to 3 pounds chuck roast cut in large chunks, 3- to 4-inches rough cubes
1 tablespoon olive oil
1 to 1 ½ tablespoons kosher salt
1 Granny Smith apple, peeled, cored and cut in a large 1 to 1½-inch dice
3 large stalks celery large cut in a large 1 to 1½-inch dice
1 tablespoon honey
3 carrots peeled and cut in a large 1 to 1½-inch dice
1 large 4-inch onion peeled and cut in a large 1 to
1 ½-inch dice
2 tablespoons tomato paste
1 cup dry red wine
1 cup red wine vinegar
4 cups (1-quart) beef stock
1 ounce fresh rosemary, tied in two bundles
Notes: For this recipe, use the technique called mise en place, which means having all the ingredients cut, measured and ready to use before the cooking starts. Have pans, bowls and tools gathered as well. This recipe comes together fast once the cooking starts.
• A hard sear at the beginning of the cook produces a more tender pot roast.
• The pot roast may be served over polenta or mashed potatoes.
1. Adjust the oven rack to the lower third of the oven. Place the top rack high enough for the Dutch oven to clear. Preheat the oven to 350.
2. Cut the chuck roast into large chunks. Don’t trim the fat, but remove any silver skin, a thin silvery membrane of connective tissue, from the pieces. Place chunks on a large baking sheet and let rest for 3 to 5 minutes. Pour a small amount of kosher salt into the palm of your hand and sprinkle over the meat, turning it to sprinkle all sides.
3. Place a 5-quart Dutch oven on the stovetop over low heat to warm, then gradually increase to medium high, then to high. When the pan is hot, add meat chunks in batches and sear on all sides. Remove them to the baking sheet as the pieces finish searing and add more until all are seared. Set aside and let the meat rest as you cook the vegetables.
4. Add apples, carrots, celery and onions to the Dutch oven and cook until the onions are translucent and the others are lightly caramelized, turning as needed.
5. Mix tomato paste and honey together, then add to the pot and stir to coat the vegetables and apple mixture. Cook for about 4 minutes, turning the mix from the bottom to the top of the pot.
6. Deglaze the pan by adding the red wine and vinegar, dislodging any browned bits from the bottom of the pot. Add the beef stock and bring to a boil. Reduce the liquid slightly. Turn off the heat.
7. Add the meat and the rosemary, tied in two bunches, to the Dutch oven, stir and cover.
8. Place in the preheated oven and bake for 3 hours total, checking at 2 hours for doneness. The meat should be fork tender and hold its shape. The vegetables, except for the carrots, will mostly melt away.
Per serving (based on 8): 384 calories; 18g fat; 8g saturated fat; 103mg cholesterol; 32g protein; 20g carbohydrate; 12g sugar; 4g fiber; 1138mg sodium; 86mg calcium