Pot Roast SERVINGS: 8 29 PHOTOGRAPHY: ROB TANNENBAUM GET MORE Subscribe to Martha Stewart Living Sign Up for Our Newsletters INGREDIENTS FOR BROWNING MEAT 3 to 4 pounds chuck roast, tied Coarse salt and freshly ground pepper Olive oil FOR AROMATICS 1 tablespoon olive oil 1 large onion, peeled and thinly sliced (1 1/2 cups) 1 medium carrot, peeled and coarsely chopped (3/4 cup) 1 rib celery, coarsely chopped (3/4 cup) 2 garlic cloves, peeled and thinly sliced 1 dried bay leaf 1/4 teaspoon whole black peppercorns 3 sprigs fresh thyme FOR BRAISING MEAT 1 tablespoon all-purpose flour, plus more if needed 2 tablespoons red-wine vinegar, plus more if needed 1 1/4 cups water FOR GARNISH VEGETABLES 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges 3/4 pound small new potatoes 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch ...
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