pot roast with mint. Great recipe for pot roast with mint. serve this hearty pot roast with plenty of Creamy Polenta. Pull the meat out an hour before cooking to take the chill off of it. Treat yourself to a pot roast this weekend!
Spoon the vegetables on top and garnish with the torn mint and lemon zest.
Dutch oven pot roast recipes are the ultimate comfort food.
When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York.
To make pot roast with mint you need 11 ingredients and just 6 steps. Here is how you cook it.
Ingredients
- You need of 5lb chuck blade roast.
- You need of pancetta, diced.
- It's of carrots peeled and cut.
- It's of garlic cloves smashed.
- Prepare of coriander seeds.
- Prepare of sprigs fresh thyme.
- You need of bay leaves.
- Prepare of IPA beer.
- Prepare of fresh mint torn.
- Prepare of shallots peeled and left whole.
- You need of lemons zest only.
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Pot roast is more of a method than a specific cut of meat. To make it, sear a large cut of beef until browned on all sides, and then cook it with aromatics like herbs, onions, carrots, and broth until it's melt-in-your-mouth tender.
pot roast with mint instructions
- Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350°F..
- In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve..
- Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute..
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beer and bring to a simmer..
- Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours..
- Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest..
You can make this in a Dutch oven on the stove-top, in the oven, in a slow. Pot roasted artichokes with mint and capers totally changed my mind about artichokes. -@amandafrederickson. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client's who's children were going off on their own. The great thing about this Ultimate Slow Cooker Pot Roast is that the whole meal really is made in one place. We like to serve it with a side salad to add a.