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A Roast with the most


Pot Roast

serves 4


4 lbs beef roast, butcher tied
2 Tbsps canola oil
3 medium onions, quartered
3 carrots, diced
3 medium stalks of celery, diced
1 head of fennel, diced
1 whole head of garlic, top cut off
½ bunch of thyme
1 sprig rosemary
2 bay leaves
5 whole black peppercorns
1 star anise
2 cloves garlic, whole
1 Tbsp Worchester sauce
2 Tbsps flour
1 bottle red wine
1 qt veal stock

Preheat oven to 325’
Season meat liberally with salt. Sear meat in a large hot pot with canola oil. Sear on all sides, getting good color on meat. Remove from pan. In the same pot, add onions, carrots, and celery, and sauté until vegetables are golden. Add the garlic, flour and spices, stirring well to remove any browned bits from bottom of pan. Add the red wine and Worchester sauce. Reduce a bit and continue stirring everything to make sure it’s well incorporated. Add veal stock and bring to a simmer. Return meat to pot, and cover loosely.
Cook in oven for 2 ½ hours or until knife inserted into meat pulls out without resistance. Let rest, strain sauce onto pot roast, discarding vegetables.

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