1Season the flat iron beef liberally with an even mix of freshly ground black pepper and kosher salt, thoroughly coating all facets.
2Season the flat iron beef liberally with an even mix of freshly ground black pepper and kosher salt, thoroughly coating all facets.
3Season the flat iron beef liberally with an even mix of freshly ground black pepper and kosher salt, thoroughly coating all facets.
4Optionally 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.
5Optionally 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.
6Optionally 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.
7Meticulously peel onions and cut them in half lengthwise, maintaining the core and cutting through its center.
8Meticulously peel onions and cut them in half lengthwise, maintaining the core and cutting through its center.
9Meticulously peel onions and cut them in half lengthwise, maintaining the core and cutting through its center.
10Peel and finely chop carrots and celery.
11Peel and finely chop carrots and celery.
12Peel and finely chop carrots and celery.
13Add a parsnip to the stewing vegetables.
14Add a parsnip to the stewing vegetables.
15Add a parsnip to the stewing vegetables.
16Finely chop about one cup of leek whites and thoroughly wash them.
17Finely chop about one cup of leek whites and thoroughly wash them.
18Finely chop about one cup of leek whites and thoroughly wash them.
19Dry the leek whites by spreading them on a clean kitchen towel, rolling them up, and pressing/squeezing.
20Dry the leek whites by spreading them on a clean kitchen towel, rolling them up, and pressing/squeezing.
21Dry the leek whites by spreading them on a clean kitchen towel, rolling them up, and pressing/squeezing.
22Cut a whole head of garlic in half widthwise to expose the cloves.
23Cut a whole head of garlic in half widthwise to expose the cloves.
24Cut a whole head of garlic in half widthwise to expose the cloves.
25Prepare 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.
26Prepare 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.
27Prepare 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.
28Sprinkle 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.
29Sprinkle 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.
30Sprinkle 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.
31Remove the beef from the fridge, unwrap if necessary, and thoroughly towel it off to ensure a super dry exterior.
32Remove the beef from the fridge, unwrap if necessary, and thoroughly towel it off to ensure a super dry exterior.
33Remove the beef from the fridge, unwrap if necessary, and thoroughly towel it off to ensure a super dry exterior.
34Heat a large high-walled Dutch oven liberally with vegetable oil until smoking hot.
35Heat a large high-walled Dutch oven liberally with vegetable oil until smoking hot.
36Heat a large high-walled Dutch oven liberally with vegetable oil until smoking hot.
37Press 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.
38Press 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.
39Press 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.
40Discard the burnt oil, saving any unburnt fond at the bottom of the pot.
41Discard the burnt oil, saving any unburnt fond at the bottom of the pot.
42Discard the burnt oil, saving any unburnt fond at the bottom of the pot.
43Add fresh oil to the pot and sauté the chopped vegetables (carrots, celery, parsnip, leek whites) for three to five minutes, or until lightly caramelized.
44Add fresh oil to the pot and sauté the chopped vegetables (carrots, celery, parsnip, leek whites) for three to five minutes, or until lightly caramelized.
45Add fresh oil to the pot and sauté the chopped vegetables (carrots, celery, parsnip, leek whites) for three to five minutes, or until lightly caramelized.
46Add 1 to 2 tablespoons of tomato paste and cook off.
47Add 1 to 2 tablespoons of tomato paste and cook off.
48Add 1 to 2 tablespoons of tomato paste and cook off.
49Add 1/4 cup of flour and cook off.
50Add 1/4 cup of flour and cook off.
51Add 1/4 cup of flour and cook off.
52Optionally add a splash of cognac.
53Optionally add a splash of cognac.
54Optionally add a splash of cognac.
55Add 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.
56Add 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.
57Add 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.
58Add about 1 tablespoon of fish sauce and 2 or 3 tablespoons of balsamic vinegar to the braising liquid.
59Add about 1 tablespoon of fish sauce and 2 or 3 tablespoons of balsamic vinegar to the braising liquid.
60Add about 1 tablespoon of fish sauce and 2 or 3 tablespoons of balsamic vinegar to the braising liquid.
61Optionally add a couple of marrow bones to the pot.
62Optionally add a couple of marrow bones to the pot.
63Optionally add a couple of marrow bones to the pot.
64Add the seared beef to the pot, adding more wine if necessary to almost fully submerge everything.
65Add the seared beef to the pot, adding more wine if necessary to almost fully submerge everything.
66Add the seared beef to the pot, adding more wine if necessary to almost fully submerge everything.
67Arrange 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).
68Arrange 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).
69Arrange 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).
70Cover 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.
71Cover 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.
72Cover 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.
73Remove the beef, onions, and bones from the braising liquid, wrap them in plastic wrap, and place them in the fridge to cool quickly.
74Remove the beef, onions, and bones from the braising liquid, wrap them in plastic wrap, and place them in the fridge to cool quickly.
75Remove the beef, onions, and bones from the braising liquid, wrap them in plastic wrap, and place them in the fridge to cool quickly.
76Pass the braising liquid through a fine mesh sieve, discarding the cooked vegetables.
77Pass the braising liquid through a fine mesh sieve, discarding the cooked vegetables.
78Pass the braising liquid through a fine mesh sieve, discarding the cooked vegetables.
79Place the sieved liquid gold (about four cups) in the fridge, uncovered, allowing the fat to rise and solidify on top.
80Place the sieved liquid gold (about four cups) in the fridge, uncovered, allowing the fat to rise and solidify on top.
81Place the sieved liquid gold (about four cups) in the fridge, uncovered, allowing the fat to rise and solidify on top.
82Scoop off most of the solidified fat from the chilled braising liquid, reserving some if desired.
83Scoop off most of the solidified fat from the chilled braising liquid, reserving some if desired.
84Scoop off most of the solidified fat from the chilled braising liquid, reserving some if desired.
85Place the gelatinous braising liquid into a shallow braiser or serving vessel.
86Place the gelatinous braising liquid into a shallow braiser or serving vessel.
87Place the gelatinous braising liquid into a shallow braiser or serving vessel.
88Evenly coat large yellow potatoes in some vegetable oil and roast them at 400°F for 45 minutes to an hour until completely cooked through.
89Evenly coat large yellow potatoes in some vegetable oil and roast them at 400°F for 45 minutes to an hour until completely cooked through.
90Evenly coat large yellow potatoes in some vegetable oil and roast them at 400°F for 45 minutes to an hour until completely cooked through.
91Prepare the eating vegetables: one parsnip, two carrots cut on the bias, and celery root (celeriac) peeled.
92Prepare the eating vegetables: one parsnip, two carrots cut on the bias, and celery root (celeriac) peeled.
93Prepare the eating vegetables: one parsnip, two carrots cut on the bias, and celery root (celeriac) peeled.
94Toss the prepared eating vegetables in a bowl with a tablespoon or two of vegetable oil, kosher salt, and freshly ground black pepper.
95Toss the prepared eating vegetables in a bowl with a tablespoon or two of vegetable oil, kosher salt, and freshly ground black pepper.
96Toss the prepared eating vegetables in a bowl with a tablespoon or two of vegetable oil, kosher salt, and freshly ground black pepper.
97Preheat a baking sheet with a little oil on it in a 400°F oven for 15 minutes until hot.
98Preheat a baking sheet with a little oil on it in a 400°F oven for 15 minutes until hot.
99Preheat a baking sheet with a little oil on it in a 400°F oven for 15 minutes until hot.
100Spread the seasoned eating vegetables on the hot baking sheet and roast.
101Spread the seasoned eating vegetables on the hot baking sheet and roast.
102Spread the seasoned eating vegetables on the hot baking sheet and roast.
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.