Sunday Dinner- Beef Pot Roast

Beef Pot Roast

Adapted from Michael Symon
ingredients

• One 2-2 1/2-pound chuck blade roast, silver skin removed
• Salt
• 4 slices bacon, large dice
• 2 shallot bulbs peeled and left whole
• 4 carrots, peeled and cut into 2-inch pieces
• 3 cloves garlic, peeled and smashed
• 1 tablespoons coriander seeds

• 5 sprigs fresh thyme
• 2 fresh bay leaves (dry are o.k. too)
• 1 cup apple cider or other mild flavor juice (if you don't have any, use water and 3 Tablespoons brown sugar
• 1 cup red wine
• 1 cup beef stock

Directions

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it.Preheat the oven to 350 degrees F.
In a large Dutch oven over medium heat, render the bacon until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beef stock and wine and bring to a simmer.
Add the beef back in along with the bacon The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, for 3 to 4 hours.
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top.
Delicious with rosemary Parmesan popovers