Categories: Meals
Ingredients
- Sea salt and black pepper
- 1/2 tsp ground fennel
- 3 lb. chuck roast
- Olive oil
- 3 large carrots, peeled and cut into 2-inch-long chunks
- 1/2 lb. cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/2-inch dice
- 3 garlic cloves, smashed
- 1 1/4 cups hard cider
- 3 1/2 cups beef broth
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 fresh or dried bay leaf
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
Directions
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Preheat the oven to 325.
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Combine the salt, pepper and ground fennel in a small bowl. Generously season the roast with the spice mixture.
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Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
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Add the carrots, onions and garlic and season lightly with salt and pepper. Saute the veggies until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
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Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring to a boil again.
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Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the veggies in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
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Cover the pot, place it in the oven and roast for 2 hours. Add the reserved veggies and roast for 1 more hour, until the roast is fork-tender but not mushy.
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Remove the roast and veggies to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl.
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Skim off any fat that has risen to the top.
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Puree the braising liquid in a blender.
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To make the sauce, heat 2 tbsp oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
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Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
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Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
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To serve, slice the pot roast, arrange the veggies around it and pour the sauce over the top.