Pot Roast

basicswithbabish.co

Ben the chef 777

subheading: For Classic American Pot Roast:

9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

1 small yellow onion, peeled and roughly chopped

5 ribs celery, washed and chopped

1 eye round beef roast

Kosher salt

Black pepper

1 Tbsp tomato paste

3 cloves garlic

2 bay leaves

2 sprigs of rosemary

2 sprigs thyme

2 cartons beef broth, divided

Dry red wine

4 russet potatoes, peeled and quartered

subheading: For Fancy-Ass Pot Roast:

1 rib celery, chopped

2 sprigs parsley, plus an additional ½ cup chopped parsley

2 cloves garlic

2 sprigs thyme

3 bay leaves

1 small yellow onion, halved

2 whole cloves

1 leek, sliced (just the white part)

½ tsp whole peppercorns

Kosher salt

Black pepper

4 boneless short ribs

2 marrow bones, about 4 to 5 inches in length

Water or beef broth for braising

6 cornichons, finely chopped

¼ cup finely minced chives

2 Tbsp dijon mustard

Dash of white wine vinegar

1 lb red potatoes, halved

4 carrots, peeled, quartered, and cut into 4-inch segments

1 bunch asparagus, halved

Flaky sea salt

Directions at basicswithbabish.co

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