Pot Roast

We saw a recipe for Pot Roast in The New York Times. The recipe calls for a cut of meat called: Paleron. We had never heard of it. We contacted Nate at McCall’s Meat and Fish and he said although he doesn’t carry it, he can replicate it buy tying 2 flat iron steaks together. In fact, he said, it would be better because it would not be connected by gristle. The process is to cook the meat in the liquid then slice down and return to the liquid and vegetables so that the meat can absorb the flavors. We returned the meat to the broth and vegetables after slicing and stored in the refrigerator for 2 days. We reheated it and served over Noodles. It was delicious and made for great leftovers. We will definitely make it again. This is a keeper.

Pot Roast

New York Times

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.

INGREDIENTS

3       pound boneless beef chuck roast

Kosher salt and ground black pepper

3       tablespoons canola oil

4       tablespoons butter

2       medium red onions, cut into quarters

4       arrots, peeled and cut into 2-inch pieces

3       stalks celery, cut into 2-inch pieces

1       rutabaga, peeled and cut into 12 to 16 pieces, about a pound

8       cremini mushrooms, halved

2       parsnips, peeled and cut into 2-inch pieces

1       head garlic, top cut off to expose cloves

¾      cup tomato paste

2       bay leaves

3       sprigs rosemary

1-½  cups red wine, preferably cabernet

4       cups beef broth

PREPARATION

1.  Heat oven to 340 degrees. Season meat generously with salt and pepper. Heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

2.  Reduce heat to medium and add butter to the pan. Melt the butter and add the vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

3.  Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

4.  Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. 

5.  Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.

6.   Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.