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My
Grandmother's Pot Roast
Yield:
6-8 servings
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Wine Suggestion
Cabernet, Zinfandel or Petite Syrah and other Rhone varietals.
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- 3
pounds tri-tip or bottom round of beef
- 3
Tablespoons olive oil
- 3
cups shallots, sliced
- 1
cup leeks, sliced, both white and tender green parts
- 1
1/2 cups celery, diagonally sliced
- 1
1/2 cups carrots, thickly sliced
- 1/4
cup garlic, slivered
- 3
1/2 cups hearty red wine
- 1/4
teaspoon red chile flakes
- 2
1/2 cups rich beef stock
- 2
1/2 cups tomatoes, seeded and diced
- 2
large bay leaves
- 1
teaspoon fennel seed
- 2
teaspoons each fresh thyme, sage, and oregano, minced (or 1
teaspoon each dried)
- Salt
and freshly ground black pepper
Preheat the oven to 375°F. Trim the beef of fat and season with
salt and pepper. In a large, heavy-bottomed roasting pan, heat
the olive oil and quickly brown the meat on all sides. Remove
the meat and add the onion, leeks, celery, carrots and garlic
and cook over moderate heat until the vegetables just begin to
color and the onions are translucent.
Return the beef to the pan and add the chile flakes, red wine,
stock, tomatoes and herbs. Bring to a simmer, cover, and place
in the oven for 2-2 1/2 hours or until the meat is very tender
and almost falling off the bone.
Strain the liquid from the meat and vegetables into a bowl. Remove
the meat and vegetables and set aside. Allow the liquid to sit
for a few minutes so that the fat rises to the surface; remove
and discard the fat. Return the liquid to the empty roasting pan
and over high heat simmer until the liquid is reduced by approximately
a third to concentrate its flavor. Season to taste with salt and
pepper.
Place the meat and vegetables back in the roasting pan and warm
through. Slice the meat and serve in shallow bowls along with
some of the vegetables. Ladle the reduced sauce around and garnish
with roasted potatoes and mushrooms.
Adapted from From
the Earth to the Table by John Ash.
