Holiday Pot Roast with Spiced Root Vegetables
For the roast:
2 medium red onions, quartered
2 medium carrots, cut into pieces
3 stalks celery, cut into pieces
2 leeks, trimmed and sliced
2 tablespoons olive oil
6- to 7-pound chuck roast
Salt and ground pepper
3 cups red wine
2 cups unsalted beef stock
1/4 cup tomato paste
2 tablespoons Dijon mustard
3 bay leaves
3 sprigs fresh rosemary
For the root vegetables:
6 medium carrots, peeled and cut into 1-inch pieces
4 parsnips, peeled and cut into 1-inch pieces
2 medium red onions, cut into wedges
2 small celeriac roots, peeled and diced
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel seeds
Heat the oven to 350 degrees.
In a food processor, combine the red onions, carrots, celery and leeks. Pulse until finely chopped, but not so finely that a paste is formed.
In a large Dutch oven or heavy bottomed large pot over medium, heat the olive oil. Add the onion-carrot mixture and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Spoon the mixture out into a bowl.
Trim the chuck roast of any very large pieces of fat. Season the meat liberally with salt and black pepper. Increase the heat under the Dutch oven to high and add the meat. Sear on all sides until well browned, 3 to 4 minutes per side. Transfer the roast to a plate.
Add a bit of the red wine to the pot and scrape up any browned bits on the bottom. Return the browned vegetable mixture to the pot along with the rest of the red wine, beef stock, tomato paste, mustard, bay leaves, and rosemary. Stir well. Carefully return the roast to the pot, cover and place in the oven for 3 to 4 hours, or until very tender.
Meanwhile, prepare the roasted vegetables. In a large bowl, toss together the carrots, parsnips, onions, sunchokes and sweet potatoes. Drizzle with the olive oil and toss to coat.
In a small bowl, mix together the salt, black pepper, cumin, coriander and fennel seed. Sprinkle over the vegetables and toss again. Spread onto a rimmed baking sheet. After the chuck has been roasting for 21/2 hours, add the vegetables to the oven. Roast, stirring occasionally, for 45 minutes to 1 hour, or until browned and tender.
When the chuck is finished cooking, remove the pot from the oven and transfer the roast to a plate. Cover with foil. Remove the rosemary and bay leaves from the pot and discard. Transfer the remaining contents to a blender and blend until smooth, making sure to use caution when blending the hot liquid. Return to the pot and bring to a boil. Simmer until reduced to about 5 cups, or gravy thickness. Serve with the roast and root vegetables. Makes 12 servings.
Source: Developed by Alison Ladman for the Associated Press.
Per serving: 540 calories (22 percent from fat), 13 g fat (4 g saturated, 0 trans fats), 95 mg cholesterol, 43 g carbohydrate, 8 g fiber, 13 g sugar, 51 g protein, 580 mg sodium.