Herb Stuffed Yankee Pot Roast With Root Vegetables Food

POT ROAST WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
• Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
• Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
• Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
• Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.

HERB-STUFFED YANKEE POT ROAST WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 325 F. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.

FOSTER FAMILY'S POT ROAST WITH HERB-ROASTED VEGETABLES

Steps:

• Preheat the oven to 325°F.
• Generously season the roast on all sides with salt and pepper.
• Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
• Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover three-quarters of the roast. Reduce the heat to medium and bring the liquid to a low boil.
• Cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed, for 2 to 2 1/2 hours, until the meat is fork-tender (see Know-how, page 172).
• Remove the roast from the oven and transfer to a serving platter. Spoon the Herb-Roasted Vegetables and onions around the meat and cover loosely to keep warm. Remove the herb stems and carrots from the skillet. Use a large spoon to skim the fat off the top of the cooking liquid. Place the skillet over high heat and reduce the liquid by half. Pour over the roast and serve warm with the roasted vegetables scattered around the platter.
• Herb-Roasted Vegetables
• Preheat the oven to 400°F.
• Place the potatoes and squash on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
• While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer. Roast for 25 to 30 minutes, stirring several times. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.

YANKEE POT ROAST AND VEGETABLES

Steps:

• Trim excess fat from meat and discard.
• Cut into serving pieces; sprinkle with salt and pepper.
• Combine vegetables, bay leaves, rosemary, and thyme in the crockery pot.
• Place beef over vegetables in Crockery Pot.
• Pour broth over beef.
• Cover and cook on low 8 1/2 to 9 hours or until beef is fork-tender.
• Remove beef to serving platter.
• Arrange vegetables around beef.
• Remove and discard bay leaves.