Time: 4 hours 45 minutes
Complexity: average
Servings: 8

The meat in this large pot roast from Food Network magazine is always juicy and tender, thanks to the slow-cooking method, which also creates a rich, succulent gravy. This meat can be served with fresh vegetables for a complete dinner, even on a holiday table.

Ingredients:

• 1 piece of beef shoulder, tied with string
• 4 slices of bacon, chopped
• 2 cups mushroom or vegetable broth
• 1/3 cup cognac or brandy
• 2 cups dry white wine
• 2 tbsp. l. olive oil
• 2 tbsp. flour
• 1/3 cup tomato paste
• 1 medium white onion, chopped
• 4 crushed cloves of garlic
• 1 stalk of celery, cut into 4 pieces
• 2 bay leaves
• 12 black peppercorns
• 4 allspice peas
• 4 buds of cloves
• 4 sprigs of thyme
• 6 sprigs parsley, plus 2 tablespoons chopped leaves for serving
• 700 g of potatoes with elongated tubers (cut in half lengthwise)
• 450 g carrots, halved lengthwise and then crosswise, plus 1 cup chopped
• 1/2 large rutabaga, peeled and sliced ​​into half-moon shapes (about 450 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, potato, carrot, celery, cognac, brandy, white wine, bacon, tomato paste, onions, garlic, bay leaf, allspice, thyme, carnation, parsley

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Preparation:

Step 1
• Position a rack in the lower third of the oven and preheat to 325°F (160°C). Heat the olive oil in a roasting pan over medium-high heat. Season the meat with salt and pepper and sprinkle with flour. Place in the roasting pan and cook until browned, about 5 minutes per side. Remove from the pan.
Step 2
• Place the bacon, onion, and sliced ​​carrots in a roasting pan. Cook, stirring, until softened, about 5 minutes. Add the tomato paste and garlic. Cook, stirring, until the paste begins to sizzle, about 4 minutes.
  
  Pour in the cognac, scraping up any browned bits stuck to the bottom. Add the white wine and broth, then return the meat to the pan.
Step 3
• Place the celery, bay leaves, black and allspice berries, cloves, thyme, and parsley sprigs in a square piece of cheesecloth and tie with kitchen string. Place the bag in a roasting pan and bring the contents to a boil. Place a circle of parchment paper on the surface of the meat and cover the roasting pan with a lid. Place the pan in the oven and cook for 1.5 hours.
  
  Remove the roast, add the rutabaga, potatoes, carrot halves, and a teaspoon of salt. Cover with parchment paper and a lid, return to the oven, and cook until the meat is tender, another 1.5 to 2 hours. (A thermometer should read 185°F (85°C)). Using a slotted spoon, transfer the vegetables to a plate and the meat to a cutting board.
Step 4
• Prepare the gravy: Remove the herb bag and skim the fat from the meat juices. Simmer over medium heat until the liquid has reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the sauce.
Step 5
• Remove the string from the meat, slice it into thin medallions across the grain, and arrange on a serving platter. Place the vegetables around the meat and pour the gravy over it. Sprinkle the dish with chopped parsley.

Votes: 17