Geoffrey Zakarian's Stout Pot Roast with Autumn Vegetables The Kitchen Food Network

Geoffrey Zakarian's Stout Pot Roast will comfort you to your core
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Stout Pot Roast with Autumn Vegetables
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 12 hr 10 min (includes seasoning time)
Active: 40 min
Yield: 6 to 8 servings

Ingredients

4 pounds boneless beef chuck roast, tied (ask your butcher to do this)
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
1/2 cup all-purpose flour
2 carrots, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
1 red onion, cut into large chunks
2 tablespoons tomato paste
5 cloves garlic, peeled
3 sprigs fresh thyme
2 bay leaves
Two 12-ounce bottles stout beer
2 cups beef stock
4 tablespoons butter
2 cups frozen pearl onions
2 cups frozen green peas
1/4 cup thinly sliced chives
2 tablespoons chopped fresh tarragon

Directions

The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.

When ready to cook, preheat the oven to 300 degrees F.

In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.

Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.

Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.

Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.

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Geoffrey Zakarian's Stout Pot Roast with Autumn Vegetables | The Kitchen | Food Network
https://youtu.be/EMSAnCssMck