Stable Café Pot Roast Recipes

POT ROAST

Pot Roast image

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy's pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.

Provided by Brett Anderson

Categories dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 pound boneless beef chuck roast
Kosher salt and ground black pepper
3 tablespoons canola oil
4 tablespoons butter
2 medium red onions, cut into quarters
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
8 cremini mushrooms, halved
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
3/4 cup tomato paste
2 bay leaves
3 sprigs rosemary
1 1/2 cups red wine, preferably cabernet
4 cups beef broth

Steps:

Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1275 milligrams, Sugar 11 grams, TransFat 2 grams

50'S PRIME TIME CAFE ROAST

50's Prime Time Cafe Roast image

Make and share this 50's Prime Time Cafe Roast recipe from Food.com.

Provided by Lvs2Cook

Categories Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs top round roast or 5 lbs boneless bottom round roast
1 1/2 cups dry red wine
1 onion, diced
2 carrots, peeled and diced
2 garlic cloves, minced
1 stalk celery, diced
salt and pepper
6 cups beef bouillon
1/4 cup olive oil

Steps:

Preheat oven to 350 degrees F.
Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan.
Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover.
Bake for 30 to 45 minutes per pound.
Remove from oven and let rest for 15 minutes.

Nutrition Facts : Calories 783.8, Fat 39.4, SaturatedFat 13.2, Cholesterol 261.2, Sodium 861, Carbohydrate 6.6, Fiber 1, Sugar 2.8, Protein 84.5

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