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Pot Roast

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

1/2 pound slab bacon, diced small
1 beef chuck roast (4 pounds), tied
coarse salt and ground pepper
2 tablespoons unsalted butter
1 large onion, diced small
3 garlic cloves, minced
3 tablespoons chopped fresh rosemary leaves
1 cup dry red wine
1 can (28 ounces) diced tomatoes
1 pound small white potatoes, hlaved or quartered if very large
1 bunch small carrots (about 6), cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cup pearl onions, trimmed and peeled (soak pearl onions in warm water for 10 minutes to make them easier to peel (or perhaps from frozen or can)

  1. Preheat the oven to 325 degrees F.
  2. In a large Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and the bacon is crisp.
  3. With a slotted spoon, transfer the bacon to papper towels to drain; set aside.
  4. Pat beef dry, season with salt and pepper, and add the beef to the pot.
  5. Increase heat to high and cook, turning the tongs, until browned on all sides.
  6. Transfer beef to a plate; pour off fat from pot.
  7. Reduce heat to medium and add butter and onion.
  8. Cook, stirring occasionally, until onion is translucent, 6 minutes.
  9. Add garlic and rosemary and cook until mixture is fragrant, 3 minutes.
  10. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
  11. Add tomatoes and juice and season with salt and pepper.
  12. Return beef to the pot along with any juices and bring to a simmer over high heat.
  13. Cover, transfer to the oven, and cook until beef is almost tender, about 3 hours.
  14. Remove pot from the oven. 
  15. Place potatoes, carrots, celery, and pearl onions, and reserved bacon around roast.
  16. Cook until vegetables are and beef are tender, about 1 more hour.
  17. Remove beef from potand let rest for 15 minutes.
  18. Slice beef against the grain after resting.
  19. Arrange on a platter with vegetables and
  20. Drizzle with braising liquid

 

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