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Christmas Slow-Braised Beef Pot Roast with Root Vegetables
Tender holiday beef and buttery root vegetables come to the table with carrot stars, bright cranberry-orange sauce, and fragrant rosemary.
Ingredients
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Method
1
Preheat the oven to 160°C.
2
Pat the beef dry with paper towels.
3
Season the beef all over with salt and pepper.
4
Heat the oil in a large oven-safe pot over medium-high heat.
5
Sear the beef on all sides until deeply browned.
6
Transfer the beef to a plate.
7
Add the onions to the pot.
8
Cook the onions until lightly browned.
9
Stir in the tomato paste.
10
Pour in the red wine.
11
Scrape the browned bits from the bottom of the pot.
12
Add the beef broth, garlic, thyme, and bay leaves.
13
Return the beef to the pot.
14
Bring the liquid to a simmer.
15
Cover the pot and transfer it to the oven.
16
Braise the beef for 90 minutes.
17
Cut two carrots into star-shaped slices with a small cutter.
18
Cut the remaining carrots into chunks.
19
Add the carrots, parsnips, and potatoes around the beef.
20
Cover the pot and braise for 75 to 90 minutes, until the beef is fork-tender.
21
Combine the cranberries, sugar, orange zest, orange juice, and water in a small saucepan.
22
Simmer the cranberry mixture for 10 minutes, until the berries burst and the sauce thickens.
23
Transfer the beef and vegetables to a serving platter.
24
Cover the beef loosely with foil and let it rest for 15 minutes.
25
Strain the braising liquid into a saucepan.
26
Skim the fat from the surface of the liquid.
27
Simmer the liquid until reduced to a light gravy.
28
Stir the parsley into the gravy.
29
Carve the beef into slices.
30
Arrange the beef and vegetables on the platter.
31
Spoon the cranberry-orange sauce over and around the platter.
32
Tuck the carrot stars and rosemary sprigs among the vegetables.
33
Serve the gravy alongside the roast.
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