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Pot Roast with Carrots, Shallots, Mint and Lemon


Pot roast with carrots, shallots, mint and lemon recipe puts forward a step by step method of approach to make hearty and spicy dish.   This pot roast with carrots, shallots, mint and lemon recipe can made within 7 hours 30 minutes and you can serve it for 6 to 8 people.  
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Pot roast with carrots, shallots, mint and lemon recipe puts forward a step by step method of approach to make hearty and spicy dish.   This pot roast with carrots, shallots, mint and lemon reci...
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Cook time40 minYield4 serving


Ingredients

  • 1) Shallots – 10 nos. (They should be peeled and left whole).
  • 2) Chuck blade roast – one 5-pound (You must remove the silver skin)
  • 3) Salt – to taste.
  • 4) Garlic cloves – 5 nos. (They should be peeled and smashed).
  • 5) Pancetta - 1-pound slab. (Large dice)
  • 6) Carrots - 8 nos. (They should be peeled and cut into 2-inch pieces).
  • 7) Coriander seeds - 2 tablespoons.
  • 8) Fresh thyme - 10 sprigs.
  • 9) Fresh bay leaves – 2 nos. (You can consider dry ones as well).
  • 10) Apple cider – 2 cups.
  • 11) Beer - 48 ounces (You can use porter or IPA.
  • 12) Fresh mint leaves - 1 cup (They should be torn).
  • 13) Lemon zest – Taken out of 2 lemons.

Cooking guidelines

Salt must be used to sprinkle the roast generously. (You can use about 3 tablespoons).

Refrigerate for around 3 hours or can be done overnight.

The meat must be pulled out an hour before cooking.

The oven should be preheated to 350 Degrees Fahrenheit.

Place a big Dutch oven over medium heat.

Pancetta needed to be rendered and stop when it turns slightly crispy.

It should be removed and reserved.

The meat should bed dried off with a paper towel.

It should be browned for 2 minutes in the same pan over medium-high heat.

Remove and keep it safe.

Bring down the heat to medium.

Salt, shallots, garlic and carrots must be added.

You need to sweat for 4 minutes and stop when it becomes slightly caramelized. (Make sure that the vegetables start releasing their aroma).

The next step is to add the baby leaves, thyme and coriander.

Keep on sweating for 1 minute.

Cider must be used to deglaze the pan.

In order to get all caramelized bits into the sauce, the bottom should be scraped using a wooden spoon.

Beer must be added and

Bring to a simmer.

The beef should be added back along with the pancetta. (You need to make sure that the liquid is about three-quarters of the way up the meat).The meat needs to be basted with the liquid.It should be topped with a lid.It should be placed in the oven place until turns tender.It should be basted every hour, for 3 to 4 hours.Excess fat should be skimmed off.Te meat should be removed to a platter.The vegetables must be spooned on top.You can garnish with the lemon zest and mint.


  • Chef: Recipes.camp
  • Published:

Category: Beef

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