Beef Pot Roast with Leek Caper Cilantro Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 136:1

    [1] Give thanks to the LORD, for he is good,

        for his steadfast love endures forever.

2-1/2 lb. beef chuck roast, split into 2 and tied 

Kosher salt and freshly cracked black pepper 

Let sit out for 1 hour

1/4 c olive oil 

1/4 c all-purpose flour 

2 t baking soda

4 carrots, peeled and cut into large chunks 

4 medium Yukon Gold potatoes, peeled and cut into large chunks 

1 onion, cut into large chunks

2 T  tomato paste 

3 T roasted garlic

3 t thyme 

2 T sage

1/2 c red wine ( I use a French Rhone)

2 c chicken stock 

Topping

2  T  clarified butter, in small skillet 

Fry these ingredients in butter and set aside

1/4 c leeks

1/4 c fresh chopped Cilantro 

1/8 c capers, drained

1 t sugar

Season the beef roast liberally with salt and pepper 

Let sit out uncovered 1 hour

Preheat the oven to 325 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. 

Dust the beef roast with soda and flour. 

Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. 

Remove the roast to a plate, then add the carrots, potatoes and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. 

Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.

Add the roast back to the pot, then add the wine and chicken stock. 

Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. 

Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.

Roast should be around 180 degrees.

Remove strings.

Cut into chunks.

Nestle in gravy. 

Cook an additional 30 minutes. 

Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks, sugar and cilantro. 

Sauté and set aside.

If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. 

Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

Top with the fried toppings.