-
1
Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast.
-
2
Using your fingers, insert the garlic cloves as deep into the meat as possible.
-
3
Season the roast evenly on all sides with the salt and pepper.
-
4
Heat a Dutch oven over high heat.
-
5
Add the oil and, when very hot, use the meat fork to add the roast.
-
6
Sear on all sides until very well browned, about 4 to 6 minutes per side.
-
7
Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from.
-
8
When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan.
-
9
Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time.
-
10
Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan.
-
11
If necessary, add more water.
-
12
When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces.
-
13
Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast.
-
14
Garnish with fresh thyme and parsley.
-
15
2 turnips, cut into 1-inch pieces
-
16
2 carrots, cut into 1-inch pieces
-
17
12 red pearl onions
-
18
2 beets, cut into 1-inch pieces
-
19
Extra-virgin olive oil
-
20
Salt and freshly ground black pepper
-
21
Preheat oven to 450 degrees F.
-
22
Place all vegetables except the beets in a roasting pan.
-
23
Place beets in a separate roasting pan.
-
24
Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
-
25
Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
