A quintessential American pot roast using flat iron beef that is deeply seasoned, seared, then braised low and slow with vegetables, red wine, and beef stock. The braising liquid is enriched with gelatin, fish sauce, and balsamic vinegar for depth. After cooling overnight, the beef and vegetables are separated, then the vegetables are roasted individually to develop their own distinct flavors before being gently reheated together with the beef in the thickened braising liquid. Served with rich, buttery mashed potatoes.
dry red wineor half bottle, such as pinot noir2 cups
fish sauce1 tbsp
balsamic vinegar2 tbsp
marrow bonesoptional2
yellow potato5 lb
celeriac (celery root)1
heavy creamfor mashed potatoes1 cup
butterfor mashed potatoes1 cup
Steps
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1
Liberally season the beef on all sides with a 1:1 blend of kosher salt and freshly ground black pepper. Optionally wrap in plastic and refrigerate for at least 4 hours, ideally 1–2 days.
2
Prepare vegetables: peel and halve onions lengthwise through the core; peel and finely chop carrots and celery; chop parsnip; finely chop about 1 cup of cleaned and dried leek whites; halve a whole head of garlic crosswise.
3
Make a bouquet garni: fill a wide leek leaf with 2 sprigs fresh thyme, 1 sprig fresh rosemary, 2 dried bay leaves, and 1 sprig fresh parsley; tie with butcher twine at top and bottom.
4
Sprinkle unflavored gelatin over the beef stock in stages, allowing each addition to absorb before gently mixing to avoid lumps.
5
Remove beef from fridge and pat dry thoroughly. Heat vegetable oil in a large Dutch oven until smoking; press beef into the oil, moving and flipping to brown all sides deeply, especially the fat cap.
6
Discard the burnt oil but save any fond. Add fresh oil and sauté the stewing vegetables for 3–5 minutes until lightly caramelized.
7
Add 1–2 tablespoons tomato paste and ¼ cup flour, stirring to combine. Optionally add a splash of cognac. Cook until fragrant.
8
Add about 2 cups dry red wine, scraping up all fond from the pot bottom. Stir in 1 tablespoon fish sauce and 2–3 tablespoons balsamic vinegar.
9
Place beef, marrow bones (if using), onions, garlic halves, and bouquet garni into the pot. Add beef stock until almost fully submerged. Cover and place in a preheated 275°F oven for 3–4 hours until beef is very tender.
10
Once cooled, wrap beef, onions, and bones and refrigerate. Strain the braising liquid into a shallow container and refrigerate uncovered. Once the fat solidifies on top, carefully skim off most of it (but leave some), leaving about 4 cups of liquid.
11
Coat potatoes evenly with vegetable oil and roast at 400°F for 45 minutes to 1 hour until completely cooked through.
12
Prepare eating vegetables: 1 celeriac, 2 carrots (bias-cut), 1 parsnip. Toss in a bowl with 1–2 tablespoons vegetable oil, kosher salt, and black pepper.
13
Preheat an oiled baking sheet in a 400°F oven for 15 minutes until lightly smoking. Roast the vegetables for 20–30 minutes, flipping halfway through (especially onions) until caramelized.
14
Pour the braising liquid into a shallow serving vessel. If too thin, make a beurre manié: combine equal parts reserved braising fat and flour (e.g., 2 tablespoons each) and mash into a smooth paste. Add half to the simmering liquid, whisking well and cooking 5–10 minutes; add the rest if needed. Skim off any foam.
15
Slice the cooled beef against the grain into serving portions. Add the roasted vegetables to the braising liquid. Optionally nestle marrow bones into the dish. Arrange beef slices down the center. Place uncovered in a turned-off 400°F oven to gently warm through with residual heat.
16
Once potatoes are cooked, poke several holes to prevent bursting. While hot, halve them lengthwise to release steam. Cool until handleable, then cut into roughly 2-inch pieces. Place in a large saucepan, season with salt and pepper, pour in about 1 cup heavy cream and 1 cup butter, and mash until rustic. Taste and adjust seasoning; keep warm.
17
Arrange a generous mound of mashed potatoes on the serving platter. Layer beef slices and vegetables on top. Drizzle generously with braising liquid. Garnish with fresh parsley.
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