Classic Beef Pot Roast With Pistachio Salt Recipes

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CLASSIC BEEF POT ROAST WITH PISTACHIO SALT

Steps:

• Season the roast liberally with salt and pepper. Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, ½ teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes. Transfer them to a wide bowl and reserve.
• Preheat the oven to 300°F.
• Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes. Add the beef stock, and bring to a simmer.
• Arrange the onions in the bottom of a large covered roasting pan and set the beef on top of them. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast. Pour the beef stock mixture over the meat and cover the pan tightly. Bake for 1 hour.
• Reduce the oven temperature to 285°F, and continue to braise for 2 hours.
• Uncover the pan, skim off the fat around the edges with a small ladle, and discard it. With two large forks, carefully turn the meat over and ladle some juice over the top. Add the reserved sautéed vegetables, arranging them around the perimeter of the meat. Cover the pan and braise for 1 more hour.
• Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don't stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.
• For the pistachio salt, combine the pistachios, parsley, minced garlic, and ¼ teaspoon each of salt and pepper in a small bowl.

CLASSIC BEEF POT ROAST

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; cook 8 minutes or until tender.
• Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
• Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.