Michael Symon'S Braised Pot Roast Recipe

Name: Michael Symon'S Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs chuck blade roast (silver skin removed); 1 lb thick slab bacon (large dice); 8 carrots (rinsed and peeled and cut into 2 inch pieces); 15 shallots (peeled and left whole); 5 garlic cloves (peeled and smashed); 2 tablespoons coriander seeds; 2 fresh bay leaves; 16 ounces apple cider; 4 cups beer; 8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade); 8 sprigs thyme; salt; 1/2 cup mint leaf (torn); 2 lemons (zest only)

Servings: persons

5 lbs chuck blade roast (silver skin removed)
1 lb thick slab bacon (large dice)
8 carrots (rinsed and peeled and cut into 2 inch pieces)
15 shallots (peeled and left whole)
5 garlic cloves (peeled and smashed)
2 tablespoons coriander seeds
2 fresh bay leaves
16 ounces apple cider
4 cups beer
8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade)
8 sprigs thyme
salt
1/2 cup mint leaf (torn)
2 lemons (zest only)

1
Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
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
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
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
Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

1757

kcal

Calories

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lbs chuck blade roast (silver skin removed), 1 lb thick slab bacon (large dice), 8 carrots (rinsed and peeled and cut into 2 inch pieces), 15 shallots (peeled and left whole), and more.

Yes, Michael Symon'S Braised Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Michael Symon'S Braised Pot Roast

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