פוט רוסט: קלאסי וצרפתי

על המתכון

מצרכים

• + For the Basic Pot Roast:
• 9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
• 1 small yellow onion, peeled and roughly chopped
• 5 ribs celery, washed and chopped
• 1 eye round beef roast
• Kosher salt
• Black pepper
• 1 Tbsp tomato paste
• 3 cloves garlic
• 2 bay leaves
• 2 sprigs of rosemary
• 2 sprigs thyme
• 2 cartons beef broth, divided
• Dry red wine
• 4 russet potatoes, peeled and quartered
• Special equipment: dutch oven or braising pot
• + For the Fancy-Ass Pot Roast:
• 1 rib celery, chopped
• 2 sprigs parsley, plus an additional 1/2 cup chopped parsley
• 2 cloves garlic
• 2 sprigs thyme
• 3 bay leaves
• 1 small yellow onion, halved
• 2 whole cloves
• 1 leek, sliced (just the white part)
• 1/2 tsp whole peppercorns
• Kosher salt
• Black pepper
• 4 boneless short ribs
• 2 marrow bones, about 4-5 inches in length
• Water or beef broth for braising
• 6 cornichons, finely chopped
• 1/4 cup finely minced chives
• 2 Tbsp dijon mustard
• Dash of white wine vinegar
• 1 lb red potatoes, halved
• 4 carrots, peeled, quartered, and cut into 4-inch segments
• 1 bunch asparagus, halved
• Flaky sea salt
• Special equipment: dutch oven or braising pot, mesh sieve
• Music:
• "Even or Odd", "Kickflip" by Blue Wednesday