Pot Roast

Name: Pot Roast
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 473 milliliters 1/2-inch diced butternut squash; 3 ribs celery, thinly sliced on the bias; 946 milliliters chicken stock; 1 kilograms chuck roast, tied; 1 pinch crushed red pepper; 6 to 8 dried figs, stems removed and quartered; 3 cloves garlic, smashed and finely chopped; 355 milliliters 1/2-inch diced Jerusalem artichokes; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 2 onions, thinly sliced; 2 strips orange zest (removed from the orange with a vegetable peeler); 118 milliliters red wine vinegar; 2 star anise; 1 fresh thyme bundle; 118 milliliters tomato paste

You can never have too many main course recipes, so give Pot Roast a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 719 calories, 51g of protein, and 42g of fat per serving. From preparation to the plate, this recipe takes approximately 4 hours. Head to the store and pick up chuck roast, butternut squash, tomato paste, and a few other things to make it today. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

Preheat the oven 350 degrees F.

Equipment you will use

Oven

Coat a Dutch oven with olive oil and bring to medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides.

Ingredients you will need

Beef Chuck Roast

Salt

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Dutch Oven

Remove from the pan and reserve.

Equipment you will use

Frying Pan

Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes.

Ingredients you will need

Red Pepper Flakes

Vegetable

Celery

Onion

Salt

Cooking Oil

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Frying Pan

Add the garlic and cook for 1 to 2 minutes.

Ingredients you will need

Garlic

Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.

Ingredients you will need

Chicken Stock

Tomato Paste

Orange Zest

Bay Leaves

Star Anise

Seasoning

Vinegar

Thyme

Meat

Equipment you will use

Dutch Oven

Oven

Frying Pan

Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.

Ingredients you will need

Stock

Meat

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven.

Equipment you will use

Oven

Frying Pan

Remove the meat from the pan and add the squash, Jerusalem artichokes and figs.

Ingredients you will need

Jerusalem Artichoke

Squash

Figs

Meat

Equipment you will use

Frying Pan

Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.

Ingredients you will need

Seasoning

Stock

Meat

Equipment you will use

Frying Pan

Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.

Ingredients you will need

Jerusalem Artichoke

Squash

Equipment you will use

Frying Pan