Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 237 milliliters Arborio rice; 2 carrots, chopped; 2 ribs celery ribs, chopped; 2 kilograms boneless chuck roast; 237 milliliters dry red wine, such as cabernet sauvignon; 177 milliliters dry white wine; 2 eggs, beaten; 237 milliliters all-purpose flour, for dredging; 4 cloves garlic, chopped; 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine; 8 servings Kosher salt and cracked black pepper; 79 milliliters lemon juice; 8 servings Lemon juice, for drizzling; 1 Tbsp lemon zest; 113 grams low-moisture shredded mozzarella; 591 milliliters low-sodium beef broth; 710 milliliters low-sodium chicken broth; 2 Tbsps vegetable or olive oil, plus more if needed; 8 servings Olive oil, for drizzling; 355 milliliters panko breadcrumbs; 296 milliliters freshly grated Parmesan; 237 milliliters picked fresh parsley leaves; 142 grams frozen peas, defrosted; 8 servings Salt and freshly cracked black pepper; 8 servings Salt and freshly ground black pepper; 118 milliliters large shallots, minced (about; 3 Tbsps unsalted butter; 8 servings Vegetable oil, for frying; 473 milliliters watercress

You can never have too many main course recipes, so give Sunday Pot Roast a try. This recipe makes 8 servings with 1051 calories, 65g of protein, and 61g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan, kosher salt and cracked pepper, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 5 hours and 10 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Using paper towels, pat the roast dry to help get a great crust on the meat.

Ingredients you will need

Crust

Meat

Equipment you will use

Paper Towels

Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Add the roast and brown on all sides.

Remove and transfer to a cutting board or a large plate.

Equipment you will use

Cutting Board

Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes.

Ingredients you will need

Vegetable

Add the garlic and continue cooking for another minute.

Ingredients you will need

Garlic

Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.

Ingredients you will need

Beef Broth

Red Wine

Juice

Equipment you will use

Oven

Pot

Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.

Ingredients you will need

Salt And Pepper

Red Wine

Sauce

Equipment you will use

Cutting Board

Dutch Oven

Oven

Aluminum Foil

For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds

Ingredients you will need

Salt And Pepper

Lemon Juice

Watercress

Olive Oil

Almonds

Parsley

Serve on top of the Risotto Cakes and top with the fresh herb salad.

For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat.

Ingredients you will need

Chicken Broth

Butter

Equipment you will use

Sauce Pan

Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes.

Ingredients you will need

Shallot

Butter

Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.

Ingredients you will need

Arborrio Rice

Shallot

Butter

Toast

Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.

Ingredients you will need

White Wine

Wine

Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.

Ingredients you will need

Broth

Lemon Juice

Lemon Zest

Peas

Rice

Equipment you will use

Ladle

Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.

Ingredients you will need

Salt And Pepper

Mozzarella

Parmesan

Wrap

Equipment you will use

Plastic Wrap

Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.

Ingredients you will need

Panko

All Purpose Flour

Egg

Rice

Dip

In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping).

Ingredients you will need

Cooking Oil

Panko

Fish