Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table

Name: Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms beef chuck roast, the more marbled the better; 473 milliliters beef stock, low-sodium store-bought or homemade; 1 Tbsp canola oil; 3 larges carrots, quartered; 3 stalks celery, cut into thirds; 237 milliliters cherry tomatoes; 4 dried bay leaves; 177 milliliters dry red wine; 59 milliliters chopped fresh parsley; 1 Tbsp minced fresh rosemary; 1 Tbsp minced fresh thyme; 11 cloves garlic: 10 whole, 1 minced; 59 milliliters shelled salted pistachios, chopped; 2 Tbsps salted butter; 8 servings Fine sea salt and freshly ground black pepper; 2 mediums turnips, quartered; 2 larges Vidalia onions, cut into eighths

You can never have too many main course recipes, so give Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table a try. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 555 calories, 47g of protein, and 33g of fat each. A mixture of pistachios, wine, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Season the roast liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes.

Ingredients you will need

Vegetable

Carrot

Turnip

Butter

Celery

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer them to a wide bowl and reserve.

Equipment you will use

Bowl

Preheat the oven to 300°F.

Equipment you will use

Oven

Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the beef stock, and bring to a simmer.

Ingredients you will need

Beef Stock

Arrange the onions in the bottom of a large covered roasting pan and set the beef on top of them. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Rosemary

Onion

Thyme

Beef

Equipment you will use

Roasting Pan

Pour the beef stock mixture over the meat and cover the pan tightly. Braise for 1 hour.

Ingredients you will need

Beef Stock

Meat

Equipment you will use

Frying Pan

Reduce the oven temperature to 285°F, and continue to braise for 2 hours.

Equipment you will use

Oven

Uncover the pan, skim off the fat around the edges with a small ladle, and discard it. With two large forks, carefully turn the meat over and ladle some juice over the top.

Ingredients you will need

Juice

Meat

Equipment you will use

Ladle

Frying Pan

Add the reserved sautéed vegetables, arranging them around the perimeter of the meat. Cover the pan and braise for 1 more hour.

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Vegetable

Meat

Equipment you will use

Frying Pan

Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don’t stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.

Ingredients you will need

Cherry Tomato

Bay Leaves

Vegetable

Tomato

Meat

Equipment you will use

Ladle

For the pistachio salt, combine the pistachios, parsley, minced garlic, and 1/4 teaspoon each of salt and pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Minced Garlic

Pistachio Nuts

Parsley

Salt

Equipment you will use

Bowl

Before serving, dust the pistachio salt evenly over the roast (reserve any extra for passing at the table).

Ingredients you will need

Pistachio Nuts

Salt

Serve the pot roast right from the pan, pulling apart the meat with two forks for most of it, and gently carving the marbled top end of the chuck into thick slices.

Ingredients you will need

Pot Roast