Ingredients: |
Ingredients: 5-pounds beef chuck roast
2 TBS kosher salt
1 TBS freshly ground black pepper
2 TBS Oil
2 cups pearl onions
3 Carrots, peeled and cut into 2-inch batons
3 Parsnips, peeled and cut into 2-inch batons
1/4 cup tomato paste
3 cups apple cider
3 cups beef stock
2 sprigs fresh rosemary
2 fresh sage leaves
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Directions: |
Directions:Preheat oven to 350 degrees and set rack in the middle position.
Pat the meat dry with paper towels. Season all sides liberally with salt & 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 meat to a plate. Add the onions to pot and cook until golden brown about 10 minutes. Add the carrots, parsnips and tomato paste. Cook 10 minutes.
Add the cider and stock to the vegetables and scrape up any browned bits. Using a slotted spoon, remove veggies and set aside. Place meat 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 veggies around the meat with the herbs. Return the pot to the oven for 15 minutes or until the veggies are fork tender. Remove roast and veggies 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. Serve with mashed potatoes. |
This recipe for Cider Braised Pot Roast is from