When I was a teenager, my mother would sometimes send me to school with a note saying that I needed to be dismissed early. The whole thing was a ruse—she needed me to go home, turn on the oven, and slide her pot roast in so that it would be ready in time for dinner. In her eyes, pot roast was more important than my education, and I can’t say I disagree. After all, a good pot roast cooks for hours and cannot be rushed. (Mrs. Muldowney, if you’re reading this, please accept my apologies.) These days, I save my own pot roasting for the weekends, when I have all the time in the world and want plenty of leftovers for the week. The roast cooks in a flavorful mix of pancetta, tomatoes, red wine, fennel, and lots of herbs, until it’s about ready to fall apart at the seams. Pearl onions and mushrooms soften, and herby horseradish cream adds the final touch of zing and richness. Mom would be proud!
This recipe was excerpted from ‘Let’s Eat: 101 Recipes to Fill Your Heart & Home’ by Dan Pelosi. Buy the full book on Amazon.
Recipe information
Yield
Serves 8
Ingredients
Herby Horseradish Cream
Pot Roast and Assembly
Preparation
Herby Horseradish Cream
Step 1
In a medium bowl, combine the sour cream, parsley, basil, horseradish, and a large pinch of kosher salt. Whisk to mix well. Cover tightly with cling wrap and refrigerate until ready to serve, or store in an airtight container in the refrigerator for up to 3 days.
Pot Roast and Assembly
Step 2
Preheat the oven to 350°. Season the chuck roast all over with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the meat and cook until nicely browned all over, about 6 minutes on each large side and 2 minutes on each small side. Transfer the roast to a plate.
Step 3
Reduce the heat to medium and add the pancetta. Cook, stirring occasionally, until the pancetta is crispy, about 4 minutes.
Step 4
Meanwhile, roughly chop 2 of the carrots, the celery, and onion. Add the veggies, along with the garlic, to a food processor and pulse about 8 times to finely chop the ingredients. Add the veggies to the pot and season with salt and pepper. Cook, stirring occasionally, until a thick, paste-like mixture forms, 10 to 12 minutes. (The veggies will release a lot of liquid at first and then dry out.) Stir in the tomato paste and cook until it darkens to a deep red, about 2 minutes. Stir in the wine and crushed tomatoes and season with salt and pepper. Add the fennel, pearl onions, and mushrooms. Cut the remaining 2 carrots into 1-inch pieces and add them to the pot. Stir to coat everything in the tomato sauce and bring to a simmer.
Step 5
When the sauce begins to simmer, use tongs to nestle the seared roast into the center of the pot. (You might have to move some veggies out of the way to make room, but everything should fit snugly.) Gather the parsley, rosemary, and sage sprigs into a bundle, wrap it a few times with a piece of kitchen twine, and tie it tightly. Drop the bundle into the tomato sauce and cover the pot.
Step 6
Roast for 3 to 4 hours, until the meat is fall-apart tender. Remove from the oven and use tongs to roughly break up the meat into large pieces. Serve from the pot with the horseradish cream alongside.
