Pot Roast with Rutabaga, Horseradish and Mustard
This recipe makes a lot of pot roast. Even if we are having another family over for dinner,we typically have enough leftovers for two more dinners- which is just fabulous as far as I’m concerned- it freezes really well too. It is traditional to strain the aromatics- the carrots, onions, etc, but I actually prefer to leave them in the sauce- it is your choice of course....
Makes 10-12 Servings
1/4 cup olive oil
one 3 1/2-4 pound boneless beef chuck pot roast, at room temperature
freshly ground black pepper
8 ounces bacon, coarsely chopped
1 tablespoon unsalted butter
1 cup finely chopped yellow onion
1 cup finely chopped celery
3 tablespoons finely chopped garlic
1 tablespoon chopped fresh thyme
1/4 cup tomato paste
1/4 cup brandy
2 cups beef stock
2 cups white wine
3/4 pound baby yellow fleshed potatoes, quartered
3/4 pound rutabagas, cut into 1/2-inch pieces
3/4 pound carrots, cut into 1/2-inch pieces
1/2 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
Preheat the oven to 300 degrees.
Heat the oil in a large Dutch oven over high heat. Season the beef generously on both sides with the coarse salt and pepper, add to the Dutch oven, and brown for 3-5 minutes on each side. Transfer the browned meat to a platter. Add the bacon to the Dutch oven, reduce the heat to medium, and cook, stirring occasionally, until browned but not crispy, 8-10 minutes. Remove the bacon with a slotted spoon and set aside.
Add the butter, onion, celery, garlic and thyme, and cook, stirring occasionally, until the onion and celery are just tender, about 5 minutes. Add the tomato paste, and cook, stirring often, for 3 minutes. Add the brandy, raise the heat to medium-high, and cook for 2 more minutes, scraping up any browned bits from the bottom of the pot. Add the beef stock and wine, and bring to a simmer.
Return the beef and bacon to the Dutch oven, cover, and place in the oven for 1 hour.
Remove from the oven, turn the roast over, scatter the potatoes, rutabagas, and carrots around the meat, and spoon the sauce over the top. Cover and return to the oven for 2 -2 1/2 hours more – until the meat is fork- tender.
Remove from the oven, transfer the pot roast to a platter, and tent loosely with aluminum foil to keep warm. Place the Dutch oven over medium heat, bring to a simmer, uncovered, and simmer vigorously for 10 minutes. Add the sour cream, parsley, Dijon mustard and horseradish, season with salt and pepper to taste, and cook for 5 more minutes.
Meanwhile, slice the pot roast against the grain into 1/4-inch slices. Arrange on a large serving platter with the vegetables, ladle half the sauce on the top, and pass the remaining sauce at the table.