Michael Symon'S Braised Pot Roast

1. 1

   Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.

2. 2

   Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.

3. 3

   Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.

4. 4

   Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.

5. 5

   Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

* Per serving · 4 servings · Values may vary.