Servings: 4 to 6
In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the gravy before serving. Browning the mushrooms separately and adding at the end gives them deeper flavor and firmer texture. Although plain schupfnudeln would be a delicious accompaniment, adding parsley gives them a fresh, grassy color and flavor that’s welcome this time of year.
Preheat the oven to 325°F. Pat the roast dry and season generously with salt and pepper. Heat the 1 Tbs. olive oil in a 5- to 6-qt. Dutch oven over medium-high heat. Add the roast and sear until browned, 3 to 5 minutes. Repeat on all sides. Transfer to a plate.
Add the onion and carrot to the pot. Cook, stirring and scraping up the browned bits, until onion is translucent, about 7 minutes. Add the garlic. Pour in the beef stock and wine, stirring to scrape up the browned bits. Add the thyme, parsley, and bay leaves. Bring to a simmer, add the roast, cover, and place on the center rack of the oven. Roast until the meat is very tender, 2-1/2 to 3 hours.
Transfer the roast to a plate, and tent with foil to keep warm. Strain the liquid through a fine-mesh sieve into a bowl, then return to the Dutch oven (discard solids). Add the carrot, parsnip, and rutabaga. Bring to a simmer over medium heat. Cook until tender, about 8 minutes. Meanwhile, heat 1 Tbs. of the butter and the 2 tsp. olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with salt and pepper. Cook, stirring, until golden brown, about 5 minutes.
In a small bowl, mix the remaining 1 Tbs. butter with the flour to make a thick paste. Add a spoonful of the braising liquid to thin. Pour into the pot and simmer until liquid thickens slightly, about 3 minutes. Add the sautéed mushrooms. Season with salt and pepper to taste.
Meanwhile, prepare the Basic Schupfnudlen recipe, adding 1/4 cup parsley with the egg yolks.
To serve, slice the roast against the grain and arrange on a platter. Spoon the vegetables around it, and pour some of the gravy over the meat. Garnish with chopped fresh parsley. Pass remaining gravy.
I cooked the meat and veggies a day ahead of serving in an effort to have a nice dinner after a busy day. I left the roast whole, refrigerated, sliced cold, and warmed in a 250 oven covered with the veggie mixture and foil. Before putting the meat in the oven I reheated the veggies in the braising liquid, cooked the mushrooms, and added the mushrooms after the thickener according to the recipe. Then I poured the veggies/gravy mixed over the meat for reheating. One big change I would make, remove the veggies from the braising liquid and roast them a short time before serving to crisp them a bit. Having the gravy mixed with the veggies does not provide enough liquid to reheat or serve. I didn't have time to make the schupfnudeln and opted for packaged spaetzle, disappointing to have too little gravy to reheat the meat or pour over the spaetzle due to the veggies being mixed in. Meat was delicious!
Everyone else liked this better than I did, but maybe I'm not the pot roast type, because have never met one that I found very interesting. However, the gravy was good and the schupfnudeln was fabulous. The instructions don't remind you to cut the woody core out of the parsnips--maybe some parsnips don' have them, but mine did and I wasn't very careful about removing them and I should have been. If I made it again, I'd forgo the parsnips, keep the rutabaga for its conversational value and add more mushrooms and carrots.
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