Pot Roast and Carrots

Name: Pot Roast and Carrots
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 1 bay leaf; 2 kgs boneless short ribs or bottom round, all surface fat removed; have your butcher do this; 118 milliliters canola oil; 2 Tbsps canola oil; 907 grams medium carrots (about peeled, halved lengthwise, then halved horizontally; 4 carrots, peeled and roughly chopped; 8 stalks celery, peeled and roughly chopped; 237 milliliters dry sherry; 8 cloves garlic, unpeeled; 12 servings Kosher salt and freshly ground black pepper; 2 liters About 8 cups chicken stock or low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 2 larges onions, peeled and roughly chopped; 3 mediums Spanish onions, sliced crosswise into 1/4-inch-thick slices

Pot Roast and Carrots is a gluten free and dairy free recipe with 12 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 590 calories, 56g of protein, and 32g of fat per serving. Head to the store and pick up canolan oil, sherry, chicken broth, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes about 3 hours and 40 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Add beef and sear until dark brown and crisp on both sides, about 10 minutes total.

Ingredients you will need

Beef

Transfer beef to large plate.

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Beef

Pour off oil in pan and discard.

Ingredients you will need

Cooking Oil

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Frying Pan

Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes.

Ingredients you will need

Sherry

Equipment you will use

Frying Pan

Pour reduced sherry into a heatproof liquid measuring cup.

Ingredients you will need

Sherry

Equipment you will use

Measuring Cup

In same pan, combine carrots, onions, celery, garlic, and bay leaf.

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Onion

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Frying Pan

Lay beef on top of the vegetable mixture and pour in the reduced sherry.

Ingredients you will need

Vegetable

Sherry

Beef

Add enough chicken stock to cover 3/4 of meat. Cover and place on lowest rack in the oven. Roast until fork-tender, about 3 hours.

Ingredients you will need

Chicken Stock

Meat

Equipment you will use

Oven

While beef is roasting, prepare roasted carrots and caramelized onions. During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Caramelized Onions

Kosher Salt

Olive Oil

Carrot

Beef

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Bowl

Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes.

Ingredients you will need

Spread

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Baking Sheet

Oven

Remove from the oven, transfer to large bowl and keep warm. During final 30 minutes of roasting, place a heavy 12-inch skillet over moderately high heat, add the canola oil and heat until hot but not smoking.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Bowl

Oven

Add onions and saute, stirring constantly, until caramelized, about 20 to 25 minutes. Season, to taste, with kosher salt, add to roasted carrots in large bowl, and keep warm.

Ingredients you will need

Kosher Salt

Carrot

Onion

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Bowl

When beef is tender, transfer to serving platter and tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discard the solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Extract

Beef

Salt

Equipment you will use

Sieve

Aluminum Foil

Pot

Pour half of juices into bowl with carrots and onions; toss to combine.

Ingredients you will need

Carrot

Onion

Equipment you will use

Bowl

Pour the other half of the juices into gravy dish. Arrange carrots and onions around beef on a serving platter and serve immediately, with extra juices on side.

Ingredients you will need

Carrot

Onion

Gravy