Principal's Pot Roast of Peril
Inspired by the strict academia and hidden delights, this pot roast is a hearty, slow-cooked masterpiece that transforms tough cuts into tender, flavor-rich dining. It’s perfect for a Sunday dinner, embodying a comforting warmth that belies its playful name.
Directions
- 1
Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
- 3
Add the chopped onion, carrots, and celery to the pot. Sauté until slightly softened, about 5-7 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
- 5
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 6
Return the seared roast to the pot. Add the bay leaves, dried thyme, and Worcestershire sauce. Ensure the liquid comes about halfway up the sides of the roast.
- 7
Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C).
- 8
Braise for 2 hours, then add the halved red potatoes to the pot, nestling them around the roast.
- 9
Continue to braise for another 1.5 to 2 hours, or until the beef is fork-tender and the potatoes are cooked through.
- 10
Remove the roast and vegetables from the pot. Tent with foil and let rest for 10-15 minutes before slicing.
- 11
Skim any excess fat from the pan juices. Serve the sliced pot roast with the vegetables and a generous spoon of the rich pan sauce.