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1
Take the roast and rinse it.
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2
Pat dry with a paper towel.
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3
In a large lidded pot, add about 1/4 cup of olive oil and turn the heat to high.
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4
Once the pot gets hot, add the meat and brown on all sides.
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5
Preheat your oven to 300 degrees.
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6
Remove the meat from the pot and set aside.
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7
Remove some of the oil from the pot, but not all of it.
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8
Leave about 2 tbsp.
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in there.
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10
Cut the white onion into large chunks and run 4 or 5 large cloves of garlic through a microplane or garlic press.
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11
Let the onions and garlic cook for a bit.
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12
Then add the chicken stock.
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13
Make sure you use stock, not broth.
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14
Next, add the wine.
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15
I like to use a dry wine like Chianti or Burgundy.
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16
Throw in 3 large bay leaves and then add the meat back into the pot.
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17
Use butchers twine and tie the sprigs of rosemary and thyme together and add to the pot too.
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18
Create an airtight seal between the lid and pot by lining the pot with parchment paper, then placing a sheet of aluminum foil under the lid.
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19
Ok folks, the trick to making melt-in-your-mouth, cut-with-a-spoon pot roast is to cook this baby slow and low.
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20
Put the pot in the oven for 3 1/2 hours on 300 degrees.
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21
Once done, remove the pot from the oven.
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22
Take the meat and set aside.
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23
Run the liquid through a sieve and only keep the liquid.
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24
Discard the bay leaf, herbs and onions.
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25
Dont worry, well add fresh ones in a minute.
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26
Put the liquid back in the pot and add the meat.
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27
Coarsely chop the red onions, and run 4 garlic cloves through your microplane.
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28
Add to the pot.
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29
Next, take a lemon, and wash it off.
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30
Using your microplane, take the zest of the lemon and add to the pot.
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31
Cut the lemon in half and add the juice to the pot.
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32
Adding the lemon juice and zest really brightens the flavor of this dish.
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33
Add the carrots.
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34
Chop up 1/4 cup of parsley and add to the pot.
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35
Also, add a few thyme leaves.
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36
In a small cup, mix 1/3 cup of water and arrowroot, then add this mixture to the sauce to thicken up a bit.
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37
Lastly, add the tomato paste into the pot and whisk into the sauce.
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38
Let the carrots and onions cook on med-high heat.
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39
Transfer to a platter to serve.
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40
Top with freshly chopped parsley and a little lemon zest for garnish.
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41
You can serve this with some mashed potatoes and some garlicky green beans.
