“Prep time is when the flavour
happens—the caramelized
onions, me splash of wine, the hint of
parslev—they’re all there when
you lift the lid at the end.”
j
SCOTT'S POT ROAST
PREP 1 hour BAKE 3
'/2
hours
INGREDIENTS
1
2.5- to 3.5 kg chuck roast (this meat comes from
the neck and shoulder of the animal. Ask the
butcher for
seend)
1
tbsp olive oil plus additional for coating meat
2
tsp salt
2
tbsp unsalted butter
60
to 80 gm sliced salt pork (about 4 inches long). Tf
salt pork isn’t available, Scott says, omit it
5
small to medium white/Spanish onions, peeled
and quartered
7
cloves garlic, peeled, trimmed, halved lengthwise,
with any green inner sprouts removed
3/4
cup drjr white wine
x/2
cup reduced-sodium chicken broth (made with
one reduced sodium chicken cube) or water
7
stems Italian (flat-leaf) parsley (set aside leafy tops
for finished dish)
1
bay leaf
Freshly ground black pepper
'/2
tsp dried thyme, crushed
5
small caiTots, trimmed and halved on
the diagonal
3
medium turnips, peeled and quartered
I
small leek, white and light green section, halved
lengthwise and rinsed well to remove any sand
1
half celery heart, halved lengthwise
12
small new potatoes (about the size ofgolfballs)
PREPARATION
1. The day before cooking, rub roast with olive oil.
Sprinkle with the 2 tsp salt and rub salt thoroughly
into meat. Refrigerate, uncovered, overnight. “The
salt penetrates deeply into the meat to season it, and
the olive oil adds its flavour,” Scott says.
2.
Preheat oven to 275°F. In 12-inch non-stick or
well-seasoned cast-iron frying pan, heat 1 tbsp of the
butter and the 1 tbsp olive oil over medium heat. Once
butter is foaming, add meat and salt pork. Deeply
brown roast on all sides, 4 to 6 minutes for each large
side, 3 to 4 minutes for short sides. “You really want to
take your time here and get it brown,” Scott says. “It’s
key to rich flavour.” Remove salt pork once it is brown;
set aside. Transfer roast to platter; set aside.
3.
Drain and discard most of the fat from the pan,
taking care not to leave behind any brown bits. Add
remaining butter and the onions to pan. Cook and stir
over medium heat until onions begin to brown. Add
garlic cloves; cook 2 minutes more.
4.
Add wine and chicken broth to pan; scrape well
with a wooden spoon to dislodge any brown bits from
pan. Transfer onions and liquid to a heavy 8-litre pan/
degchi
with a tight-fitting lid. (Ensure that the
degchi
you will be using is oven safe.)
5.
Tie parsley stems together with clean 100% cotton
twine and add to the
degchi.
6.
Place roast over onions; add salt pork and bay leaf.
Sprinkle with dried thyme and black pepper.
7.
Tear baking paper to fit interior of the
degchi
;
lay over
BETTER HOMES AND GARDENS
FEBRUARY
2011
125
