BeefPotRoastWithVegetables

Beef Pot Roast with Roasted Vegetables & Rosemary Jus by Chef Gavin Kaysen

Top blade steak is cooked slowly in the oven with root vegetables, red wine, and rosemary until rich and tender. Top performer from Fall/Winter 2018-19, bringing it back as Spoon & Stable does every winter.

Time: 55-60 minutes

This dish is Gluten-Free

Calories: 470 Fat: 19 Carbs: 45 Protein: 29

Nothing feels homier and more fitting for a crisp weather evening than a pot roast. This version from the James Beard Award-Winning chef behind Spoon and Stable was inspired by Gavin Kaysen’s grandmother and lifelong inspiration, Dorothy. Her pot roast is one of Chef Gavin’s most iconic meals. Pair this heartwarming dish with a bottle of Cabernet.

Kaysen

This recipe was designed by local chef:

Chef Gavin Kaysen of Spoon and Stable

Gavin gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking in Minnesota with his grandma. The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. Later to realize, "there is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook." For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014.

Ingredients

Cremini mushrooms

Parsnip

Potatoes

Carrot

Celery

Shallot

Garlic

Beef broth base

Top blade beef

Unsalted butter

Tomato paste

Rosemary

Bay leaf

Red cooking wine

Sear To cook the surface of meat very quickly with intense heat.

Fond Highly flavorful, caramelized bits of food stuck to the bottom of the pan.

Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.

Simmer To stew gently below or just at boiling point.

Large Dutch oven or large pot

Medium mixing bowl

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 350ºF and wash and dry all produce. Trim and halve cremini mushrooms. Cut skin-on parsnips, potatoes, carrots and celery into 2" pieces. Trim ends and peel shallot, then halve. Smash garlic with the flat part of your knife. In a medium bowl, whisk beef broth base with 2 cups warm water. Remove beef from package. Rinse and pat dry.

Step 2: SEAR BEEF

In a large Dutch oven or pot, heat 2 Tbsp. oil until shimmering. Season beef with a pinch of salt and pepper on both sides. Sear beef over high heat turning until browned all over, 6-8 min. If oil begins to smoke, reduce heat to medium-high. Transfer beef to a plate and reduce heat to medium. Do not clean pot.

Step 3: SAUTÉ VEGETABLES

Add butter, vegetables, rosemary and bay leaf to pot. Cook, stirring occasionally, until beginning to brown, 4-5 min.

Step 4: DEGLAZE POT

Add tomato paste and cook until the tomato paste deepens in color and begins to caramelize, 2-3 min. Add red cooking wine to deglaze pot, scraping the fond with a sturdy spatula. Cook, stirring occasionally, until sauce begins to thicken, 5-6 min.

Step 5: FINISH THE BEEF

Add beef and beef broth to Dutch oven and bring to a simmer. Cover and transfer to oven. Bake for at least 40-45 min, or until beef and vegetables are very tender.
Note: After 40-45 min, if your beef isn't tender place Dutch oven back in oven for an additional 15 min.
Pro-tip: For any pot roast, the longer you bake the better. So, feel free to grab a glass of wine and engage in good conversation!

Step 6: PLATE YOUR DISH

Discard rosemary sprig and bay leaf. Plate in pot or divide pot roast between two bowls. Enjoy!