I tested this little pot roast ditty out last winter… Enjoy! This recipe is from Leah Eskin’s food column in the Chicago Tribune, Home on the Range. Ms. Eskin accomplishes what seems like an impossible task with this recipe: She makes pot roast an elegant, refined dish that should be reserved for company and fancy holiday dinners.
This is one of my favorite roast recipes of the winter season, and I truly feel like an accomplished cook preparing the dish. Bon appetite! Adapted from: Leah Eskin’s Pot Roast.
Leah Eskin’s Pot Roast
Serving Size: 8 servings
Prep Time: 30 Minutes
Cook Time: 3 to 4 hours
- 3 pounds Grass Fed Beef Roast, thawed
- 1/3 ounce dried porcini mushrooms
- Olive oil
- Kosher salt
- Black pepper, freshly ground
- 1 each, chopped: carrot, onion, rib celery
- 4 cloves fresh garlic, chopped
- 1 ½ cups beef broth
- ¾ cup red wine*
- 6 ounces tomato paste
- 2 bay leaves
- Fresh thyme, 5 to 10 sprigs
- 8 ounces fresh pappardelle noodles*
- Agriculturist (Whole Foods)
- Black Pepper Pappardelle, Midwest Pasta Company (Whole Foods)
1.) Heat the oven to 325 degrees. Bring the Farmer Girl roast to room temperature. Season generously with salt and pepper on both sides.
2.) Soak mushrooms in a small bowl of warm water until soft, approximately 15 minutes. Drain, rinse, and chop.
3.) Heat olive oil in a large Dutch oven over medium heat. Brown the roast, approximately 2 minutes per size. Remove the roast and set aside.
4.) Add carrot, onion, celery, and garlic to the pot. Cook, stirring, until softened, approximately 10 minutes. Add more olive oil if need to prevent burning. Add broth, wine, tomato paste, reserved mushrooms, bay leaves and 3 thyme sprigs. Heat to a boil.
5.) Return meat to the pot. The liquid should come approximately 2/3 the way up the roast. Cover with a lid and place in the oven. Turn the roast once while cooking and baste occasionally. Cook until the roast is very tender and shreds easily with a fork. For roast with more fat, approximately 3 hours. For leaner roast, approximately 4 hours.
6.) Once fully cooked, place the Dutch oven back on the stovetop. Discard bay leaves and thyme sprigs. Remove the roast and set aside. Bring the liquid to a boil and reduce. Meanwhile shred the roast.
7.) Season the roast thoroughly with Kosher salt and fresh pepper. Reduce the heat to warm and add the roast back to the sauce.
8.) Add 3 to 4 fresh thyme sprigs and keep warm over low heat. Remove thyme when ready to serve. Cook pappardelle noodles according to the directions on the package. Drain. Add noodles to the roast and sauce; toss gently and serve.
Now you can impress guests, or maybe even your mid-week family dinner, with Leah Eskin’s Pot Roast Recipe!