When I make a pot roast, I usually just plunk all the vegetables into the pot for the last hour of cooking, but for this recipe I couldn’t resist roasting them separately in the oven while the beef browns because they gain so much flavour that way. Then I just reheat them at the end in the braising liquid or gravy. The beef itself improves in flavour if you want to roast it ahead too; strain the gravy and let the beef cool in it, add the caramelized vegetables, cover and refrigerate for up to 2 days. Reheat the whole thing, covered, in a 350°F (180°C) oven for 30 minutes. Turn any leftovers into a beef pie by dicing the meat and vegetables, stirring in any gravy and topping with biscuits or a puff pastry crust. Makes 6 to 8 servings.
INGREDIENTS:
• 1 boneless cross rib or blade beef roast (4 lb/1.8 kg)
• 1/3 cup (75 ml) all-purpose flour
• Salt and pepper
• 3 carrots
• 2 parsnips, in 1-inch (2.5 cm) chunks
• 2 sweet potatoes, in 1-inch 2 (2.5 cm) chunks
• 1 celery root, peeled, in 1-inch 1 (2.5 cm) chunks
• 3 tbsp (45 mL) olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 8 cloves garlic, peeled and smashed
• 2 cups (500 ml) full-bodied red wine
• 2 cups (500 ml) beef stock
• 2 tbsp (25 ml) tomato paste
• 2 tsp (10 ml) herbes de Provence*
• 1 tsp (5 ml) dried rosemary
• 1 bay leaf
METHOD:
Place the roast on a plate and sprinkle with flour, turning the meat over to coat it well. Reserve the remaining flour. Place the roast on a rack in a shallow pan and sprinkle with salt and pepper. Set aside while the oven preheats to 450°F (230°C).
Chop one of the carrots and set aside; cut the other 2 into 1-inch (2.5 cm) chunks. Arrange the carrot chunks, parsnips, sweet potatoes and celery root in a single layer on a parchment-lined rimmed baking sheet. Toss with 1 tbsp (15 mL) of the oil and sprinkle with salt and pepper. Place both the roast and vegetables in the heated oven and roast for 20 minutes, turning the vegetables once. Transfer the vegetables to a medium saucepan and refrigerate when cool.
Reduce the oven temperature to 325°F (160°C).
Meanwhile, heat the remaining 2 tbsp (25 mL) oil in a large Dutch oven or ovenproof casserole over medium heat; add the reserved chopped carrot, onion, celery and garlic.
Sprinkle with salt and pepper; cook for 8 minutes until the vegetables are beginning to brown, stirring often. Stir in any reserved flour and cook, stirring, for 2 minutes. Add the wine and bring to a boil, scraping up any bits from the bottom; boil for 2 minutes. Stir in the stock, tomato paste, half the herbes de Provence, rosemary and bay leaf. Add the beef and any drippings. Cover tightly and place in the oven for 2½ hours, turning the meat once.
Remove the beef to a heated platter and tent with foil. Strain the braising liquid into the saucepan containing the vegetables, pressing on any solids, and stir in the remaining 1 tsp (5 mL) herbes de Provence.
Place over medium heat until the vegetables are hot and the liquid is bubbly, about 10 minutes, stirring often. Meanwhile, slice the meat across the grain into ½-inch (1 cm) thick slices. Arrange on a platter with the vegetables alongside. Drizzle the meat with the gravy and pass the rest in a warm gravy boat.
*Herbes de Provence varies in ingredients and proportions but can include thyme, savory, rosemary, marjoram, sage, lavender, bay leaves, basil and fennel seeds. If unavailable, substitute 1 tsp (5 ml) dried thyme and ½ tsp (2 ml) each dried basil and marjoram or savory.
