As soon as the aroma of the balsamic vinegar hit the bottom of the hot cast iron pot, I knew something special was in store. Later, we “dined" on tender and succulent meat, with the au jus begging to be mopped up with biscuits or bread. This easy recipe* elevates the lowly pot roast to new heights for any family dinner or special occasion.
Ingredients:
3 1/2 pound beef chuck roast
4 tablespoons olive oil, or ghee
3 cups organic beef or bone broth
2 leeks, white part thinly sliced
3 carrots, sliced into diagonal pieces
3 celery sticks, sliced into diagonal pieces
1 clove garlic, smashed and peeled
1/4 pound Shitake mushrooms, chopped
1/4 teaspoon salt
1 tablespoon dried herbs (thyme, oregano, etc.)
1/4 cup balsamic vinegar
Parsley or cilantro for garnish
Directions:
Preheat the oven to 300 degrees.
1. Heat 2 tablespoons of the oil in a (preferably) cast iron pot. Sear the pot roast about three minutes per side, including around the outside. Remove the roast and set it aside.
2. Add the remaining oil, and sauté the leeks, carrots, and celery until wilted, about 5 minutes. Add the garlic and mushrooms and sauté a few minutes longer. Sprinkle the dried herbs and salt over the vegetables and stir to mix.
3. Pour the vinegar in the pot and scrape the bottom of the pot to mix everything together. Place the meat on top of the vegetables, and add stock to reach 1/2 way up the roast. Cut a piece of parchment paper to fit inside the pot. Press the paper down to sit on top of the roast. Cover the pot and place it on the lower rack in oven. Bake for 3 hours.
4. Place the cooked roast on a platter and gently tear it apart with a fork. Add the vegetables and garnish with cilantro. Serve the au jus (can be reduced (boiled down 1/2 way, or served as is) on the side.
Serves 4.
Recipe inspired by www.onceuponachef.com and the Nom Nom Paleo Food for Humans book available for purchase here.
#paleo #potroast #glutenfree #dairyfree #nutfree #comfortfood
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