Early Dismissal Pot Roast

• porções: 8 servings

Ingredientes

1 (16-ounce) container sour cream

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ cup prepared horseradish Kosher salt

1 (3-pound) boneless chuck roast or bottom round

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 ounces cubed pancetta

4 medium carrots

2 celery stalks

1 large white onion

8 garlic cloves

1 tablespoon tomato paste

½ cup red wine

1 (28-ounce) can crushed tomatoes

1 large bulb fennel, halved and thinly sliced

1 pound peeled pearl onions

8 ounces sliced cremini mushrooms

2 parsley sprigs

2 rosemary sprigs

2 sage sprigs

Herby Horseradish Cream, for serving

Instruções

In a medium bowl, combine the sour cream, parsley, basil, horseradish, and a large pinch of kosher salt. Whisk to mix well. Cover tightly with cling wrap and refrigerate until ready to serve, or store in an airtight container in the refrigerator for up to 3 days.

Preheat the oven to 350°. Season the chuck roast all over with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the meat and cook until nicely browned all over, about 6 minutes on each large side and 2 minutes on each small side. Transfer the roast to a plate.

Reduce the heat to medium and add the pancetta. Cook, stirring occasionally, until the pancetta is crispy, about 4 minutes.

Meanwhile, roughly chop 2 of the carrots, the celery, and onion. Add the veggies, along with the garlic, to a food processor and pulse about 8 times to finely chop the ingredients. Add the veggies to the pot and season with salt and pepper. Cook, stirring occasionally, until a thick, paste-like mixture forms, 10 to 12 minutes. (The veggies will release a lot of liquid at first and then dry out.) Stir in the tomato paste and cook until it darkens to a deep red, about 2 minutes. Stir in the wine and crushed tomatoes and season with salt and pepper. Add the fennel, pearl onions, and mushrooms. Cut the remaining 2 carrots into 1-inch pieces and add them to the pot. Stir to coat everything in the tomato sauce and bring to a simmer.

When the sauce begins to simmer, use tongs to nestle the seared roast into the center of the pot. (You might have to move some veggies out of the way to make room, but everything should fit snugly.) Gather the parsley, rosemary, and sage sprigs into a bundle, wrap it a few times with a piece of kitchen twine, and tie it tightly. Drop the bundle into the tomato sauce and cover the pot.

Roast for 3 to 4 hours, until the meat is fall-apart tender. Remove from the oven and use tongs to roughly break up the meat into large pieces. Serve from the pot with the horseradish cream alongside.