Jacques Pot Roast

Name: Jacques Pot Roast
Prep time: 6 min
Cook time: 28 min
Total time: 34 min
Yield: 6
Ingredients: Small Bag Baby Carrots; 1 Lg Yellow Onion; Overbuy Thyme; 5 Med Yukon Gold Potatoes; 2 Roma Tomatoes; Overbuy 1 Head Garlic; Overbuy Bunch Celery; 5 lbs/2.5 kg Beef Roast Top/Bottom Round; Overbuy Sm Beef Broth; Overbuy Sm Can Tomato Paste; Overbuy Block Butter; Overbuy Salt/Pepper; Overbuy Vegetable Oil

Recipe Source: Inspired by Jacques Pepin "Cooking at Home" with some tweaks

Servings: 6

Suzanne

Jacques-Pot-Roast Download

Mise It!

Rimmed Baking Sheet
5 lbs/2.5 kg beef roast	dried with paper towels
1 tsp ground black pepper	sprinkle all over the roast
1 1/2 tsp salt	sprinkle all over the roast

Large Heavy Bottom Dutch Oven
3 tbs vegetable oil

Medium Bowl
2 stalks celery	roughly chopped
2 garlic cloves	crushed
2 bay leaves
5 sprigs thyme
2 roma tomatoes	roughly chopped
1 lg yellow onion	cut into 1″ pieces

Measuring Cup
1 tbs worcestershire sauce
3 tbs tomato paste
1 c. beef broth
1 1/2 c. white wine

Medium Bowl
small bag baby carrots	rinsed
5 med yukon gold potatoes	leave as is

Small Bowl
4 tbs butter	softened
4 tbs flour

Make It!

TOOLS

large heavy bottomed dutch oven

metal tongs

OVEN

aluminum foil

gravy boat

fine mesh strainer

large serving platter

rubber spatula

fork

DO	WITH	HOW	IMPORTANT
Preheat	Oven		275 F Degrees
FOR THE BRAISE
Heat			Medium High Heat
Lay/Sear		Using metal tongs UNTIL beef is very brown	About 5 mins a side
Flip/Sear		UNTIL next side is very brown	About 5 mins a side
Continue/Sear		UNTIL entire roast is browned and meat juices have crusted in the plan	About 5 mins
Pour Out	Oil	From dutch oven and discard
Add/Arrange		Arranging around the roast
Add
Boil	+ +	Quickly	High Heat
Cover/Bake	Roast in braise liquids	In oven UNTIL beef is very tender	3 to 4 hours
FOR THE VEGETABLES
Prepare		Peel, rinse and cut potatoes	Potatoes quartered
Remove	Casserole	From oven
Pour	Braising Liquid	Through fine mesh strainer into a medium bowl
Press	Braised vegetables	Using rubber spatula to extract as much liquid as possible
Return	Strained liquid	To the casserole
Discard	Braised vegetables
Arrange	Carrots +cut vegetables	Around the beef in the casserole
Cover/Bake	Braised roast + vegetables	UNTIL vegetables are easily pierced with a fork	About an hour
FOR THE SAUCE
Remove	Roast + Vegetables	To a large serving platter
Tent	Roast + Vegetables	With aluminum foil	Remove any strings from the beef if applicable
Set	Casserole	On stovetop	Low Heat
Combine		To make a paste
Add		To casserole
Whisk		To combine with the braising liquid until fully dissolved
Increase Heat/Boil	Sauce	UNTIL sauce is a gravy consistency	Medium High Heat
Taste/Season	Sauce + Salt/Pepper		To taste
Pour	Sauce	Over roast and vegetables, putting extra in a gravy boat
SERVE