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Beef Pot Roast with Pistachio Salt
Recipe type: Main Dish
Serves: 10
Ingredients
- 1 4-5 lb. beef chuck roast, or pot roast
- Kosher salt and pepper to taste
- 1 tablespoon canola oil
- 2 tablespoons margarine
- 3 stalks celery, cut into 2-inch pieces
- 3 large carrots, cut into 2-inch pieces
- 2 medium turnips, quartered
- ¾ cup dry red wine
- 2 cups beef stock
- 2 large onions, cut into ⅛’s
- 11 cloves garlic (10 whole, 1 minced)
- 4 dried bay leaves
- 1 tablespoon minced fresh rosemary, or 1 teaspoon dried
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried
- 1 cup cherry tomatoes
- ¼ cup shelled salted pistachios, chopped
- ¼ cup chopped fresh parsley
Instructions
- Season roast with salt and pepper. Heat a large skillet with high sides over high heat. Add oil and brown roast on all sides, turning, to brown each side, about 8 minutes total. Remove roast from skillet and pour off some of the fat from the pan. Reheat the same pan and add margarine until melted. Add celery, carrots, turnips, ½ teaspoon kosher salt and ½ teaspoon pepper. Cook until vegetables begin to soften, about 5 minutes. Remove from heat and pour vegetables into a bowl.
- Preheat oven to 300 degrees.
- Return skillet to heat. Add wine and cook until slightly reduced, about 4 minutes. Add beef stock, and bring to a simmer. In a large roasting pan, place onions on the bottom of the pan. Place roast on top of onions. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast. Pour the beef stock mixture over the meat, cover tightly and bake 1 hour.
- Remove pan from oven and gently turn the meat over and baste with pan juices. Add vegetables around the meat. Cover tightly and cook an additional 1 hour. Remove from oven and turn meat one more time, basting. Add cherry tomatoes to top of meat and scattered around. Return meat to oven, uncovered, and cook for 30 minutes to 1 hour. Let the meat rest before cutting.
- Make the pistachio salt: Combine pistachios, parsley, minced garlic, and ¼ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl and mix. Slice the roast or serve whole with pan juices, vegetables, and pistachio salt sprinkled on top.
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