Jar Pot Roast

Wine:

Chateau de Cazeneuve 2005

We started out with a Date Salad. We made it with Mache lettuce, walnut oil, and parmesan cheese, then dressed it with Saba. It is amazing how good such a simple salad can be. We always get our cheese at The Cheese Store of Silverlake.

We always like going to Jar for dinner. They have some great dishes that are always on their menu. The VERY BEST French fries in Los Angeles. The best Duck Fried Rice, and their signature Pot Roast. We decided to make the Pot Roast. The dish is made from boned short-ribs and is the essence of comfort food. We loved it! Of course we picked up the meat from Harvey Guss!

With the Pot Roast we made Couscous.

It was a perfect winter meal.

pot roast with caramelized onions and roasted carrots from Jar
Epicurious | December 2006
Suzanne Tracht; adapted by Adeena Sussman
Ingredients
For pot roast
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted carrots and caramelized onions
6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)
Preparation
Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.

In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

While beef is roasting, prepare roasted carrots and caramelized onions
During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.

During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.

Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.