Pot Roast
Instructions
Pre-heat oven to 300F (150C).
In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.
TIP: To enhance the browning of the meat, pat off excess moisture with clean paper towels before searing it.
Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.
Now return the meat to the pot and add the tomatoes, stock, bay leaves, thyme and peppercorns. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
Cook 4-5 hours or until the meat is tender.
Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.
Ladle out around two cups of the braising liquid and pour it through a mesh strainer. Skim off any fat from the top.
Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring, until the roux is a rich brown color.
Now whisk the hot liquid into the roux, a little at a time. Simmer for about 15 minutes, then strain through a fine-mesh sieve and season to taste with Kosher salt and freshly ground black pepper.
Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve right away.
