Directions
- 1Season the flat iron beef liberally with an even mix of freshly ground black pepper and kosher salt, thoroughly coating all facets.
- 2Optionally wrap the seasoned beef in plastic wrap (or leave open for better crust) and refrigerate for at least 4 hours, ideally 1 to 2 days.
- 3Meticulously peel onions and cut them in half lengthwise, maintaining the core and cutting through its center.
- 4Peel and finely chop carrots and celery.
- 5Add a parsnip to the stewing vegetables.
- 6Finely chop about one cup of leek whites and thoroughly wash them.
- 7Dry the leek whites by spreading them on a clean kitchen towel, rolling them up, and pressing/squeezing.
- 8Cut a whole head of garlic in half widthwise to expose the cloves.
- 9Prepare a bouquet garnier by stuffing a wide green leek leaf with a couple sprigs of thyme, a sprig of fresh rosemary, two dried bay leaves, and a sprig of fresh parsley, then tie it together with butcher twine.
- 10Sprinkle one packet of unflavored gelatin over four cups of high-quality beef stock, a little at a time, allowing each sprinkle to absorb completely before gently mixing and adding the rest to avoid lumps.
- 11Remove the beef from the fridge, unwrap if necessary, and thoroughly towel it off to ensure a super dry exterior.
- 12Heat a large high-walled Dutch oven liberally with vegetable oil until smoking hot.
- 13Press the beef down into the hot oil and sear until a nice even deep golden brown crust forms on all sides, including the fat cap.
- 14Discard the burnt oil, saving any unburnt fond at the bottom of the pot.
- 15Add fresh oil to the pot and sauté the chopped vegetables (carrots, celery, parsnip, leek whites) for three to five minutes, or until lightly caramelized.
- 16Add 1 to 2 tablespoons of tomato paste and cook off.
- 17Add 1/4 cup of flour and cook off.
- 18Optionally add a splash of cognac.
- 19Add about two cups of dry red wine (e.g., Pinot Noir) and use the liquid to scrape up all the fond from the bottom of the pot.
- 20Add about 1 tablespoon of fish sauce and 2 or 3 tablespoons of balsamic vinegar to the braising liquid.
- 21Optionally add a couple of marrow bones to the pot.
- 22Add the seared beef to the pot, adding more wine if necessary to almost fully submerge everything.
- 23Arrange the halved onions around the beef and bones, along with the halved garlic bulb and the bouquet garnier (or loose herbs if not using a bouquet garnier).
- 24Cover the Dutch oven with a tightly fitting lid and place it in a preheated 275°F oven for 3 to 4 hours, until the beef is very tender but still holds its shape for slicing.
- 25Remove the beef, onions, and bones from the braising liquid, wrap them in plastic wrap, and place them in the fridge to cool quickly.
- 26Pass the braising liquid through a fine mesh sieve, discarding the cooked vegetables.
- 27Place the sieved liquid gold (about four cups) in the fridge, uncovered, allowing the fat to rise and solidify on top.
- 28Scoop off most of the solidified fat from the chilled braising liquid, reserving some if desired.
- 29Place the gelatinous braising liquid into a shallow braiser or serving vessel.
- 30Evenly coat large yellow potatoes in some vegetable oil and roast them at 400°F for 45 minutes to an hour until completely cooked through.
- 31Prepare the eating vegetables: one parsnip, two carrots cut on the bias, and celery root (celeriac) peeled.
- 32Toss the prepared eating vegetables in a bowl with a tablespoon or two of vegetable oil, kosher salt, and freshly ground black pepper.
- 33Preheat a baking sheet with a little oil on it in a 400°F oven for 15 minutes until hot.
- 34Spread the seasoned eating vegetables on the hot baking sheet and roast.
- 35Slice the chilled beef before serving.
Ingredients
- Flat iron beef
- Kosher salt
- Freshly ground black pepper
- Onions
- Carrots
- Celery
- Parsnip
- 1 cup Leek whites, chopped
- 1 Garlic head, cut in half widthwise
- Wide green leek leaf
- 2 Sprigs of thyme
- 1 Sprig of fresh rosemary
- 2 Dried bay leaves
- 1 Sprig of fresh parsley
- Butcher twine
- 4 cups High quality beef stock
- 1 packet Unflavored gelatin
- Vegetable oil
- 1 to 2 tablespoons Tomato paste
- 0.25 cup Flour
- Cognac
- 2 cups Dry red wine (Pinot Noir)
- 1 tablespoon Fish sauce
- 2 or 3 tablespoons Balsamic vinegar
- Marrow bones
- Yellow potatoes
- Celery root (Celeriac)
Equipment
Large high-walled Dutch ovenPlastic wrapClean kitchen towelButcher twineFine mesh sieveShallow braiserBaking sheetBowl
Tips
- Use flat iron for pot roast as it's versatile for searing and slow braising.
- Season beef liberally with tuxedo blend (equal parts salt and pepper) and refrigerate for 4 hours to 2 days to deepen flavor, tenderize, and retain moisture.
- When cutting onions in half, maintain the core to help them keep their shape during cooking.
- Thoroughly wash and dry leek whites by spreading them on a clean kitchen towel and rolling/squeezing.
- Use unflavored gelatin to bolster boxed beef stock for better consistency and flavor.
- Ensure beef exterior is super dry before searing to achieve a great crust.
- Brown all sides of the beef, especially the fat cap, for enhanced flavor.
- Discard burnt oil after searing and use fresh oil for sautéing vegetables.
- Scrape up all fond from the bottom of the pot with red wine before adding beef stock.
- For distinct flavors and textures, do not cook potatoes or most vegetables directly in the braising liquid; roast them separately.
- Refrigerate pot roast overnight after cooking for improved flavor and easier fat removal.
- Scoop off most of the solidified fat from the braising liquid, but save some as it's delicious.
- Roast potatoes at 400°F for 45 minutes to an hour.
- Roast other vegetables like carrots, parsnips, and celery root at 400°F on a preheated baking sheet for about 15 minutes to retain their individual flavors and textures.
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