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Pot Roast
Serves 5 or double for 10
Ingreedients:
3lbs Flat Iron Steak
Oil for cooking
1 ½ cups carrot, cut into rounds
2 cups onion, large dice
1 ½ cups celery, large dice
2 tomatoes, chopped
1 head garlic, split
½ cup tomato paste
• Make a sachet using the bay leaves, thyme and rosemary.
• Season the meat thoroughly with salt and black pepper.
• With the temperature setting on sear, sear the meat with some oil on all sides until caramelized, remove from
the pan.
• Add the carrots, onion, celery, and a pinch of salt. Cook until onions are translucent, about 6 minutes.
• Add tomatoes and garlic and continue cooking until the tomato water has evaporated.
• Add tomato paste and continue cooking until a fond has formed on the bottom of the pan.
• Deglaze with the red wine and cook until almost dry.
• Add the broth and a pinch of salt then bring to a boil.
• Return the beef to the skillet along with the potatoes, mushrooms and sachet. Lower temperature setting to
275°F and cook for 2 ½ hours with the lid on.
NOTE: This can be served in the skillet or in individual bowls.
14
1 cup red wine
2 quarts beef broth
2 cups Yukon gold potatoes
2 cups shitake mushrooms, cleaned
3 bay leaves
1 bunch of thyme
4 sprigs rosemary