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Recipe: Pot roast
- Extra-virgin olive oil
- 3-pound chuck roast, tied
- Kosher salt
- 3 ribs celery, diced
- 2 onions, diced
- 1 pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 3 bay leaves
- 2 star anise
- 1 fresh thyme bundle
- 2 strips orange zest
- 2 cups, 1/2-inch diced butternut squash
- 1 1/2 cups, 1/2-inch diced Jerusalem artichokes
- 6 to 8 dried figs, stems removed and quartered
- 1/2 cup chicken stock
Preheat the oven to 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
Makes 4-6 servings
Recipe: Parsnip potato puree
- 2 pounds parsnips, peeled, cut into 1-inch chunks
- 2 pounds Yukon gold potatoes, cut into 1-inch chunks
- Kosher salt
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) cold unsalted butter
Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt and taste it to make sure the water is seasoned appropriately.
Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
Drain the parsnips and potatoes and pass through a food mill.
Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.
Makes 4 to 6 servings
© 2013 NBCNews
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