How to Prepare Classic Pot Roast

This pot roast is a family or party dish with a decidedly French touch. Using pig's feet is an old trick for giving body and character to robust sauces because of its wealth of natural gelatin. For best results, marinate the meat for 1 to 2 days. Serve with a Cote du Rhone or a full-bodied California Zinfandel.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 cups dry red wine
• 1/4 cup wine vinegar
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 3-inch strip orange peel
• 6 whole cloves
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon freshly ground pepper
• 1 6-to 7-pound beef bottom or top round roast
• 1/4 cup clarified unsalted butter
• 2 large onions, minced
• 2 large carrots, minced
• 1 celery stalk, minced
• 2 fresh (not pickled) pig's feet (optional)
• 3 cups beef stock
• 2 tablespoons tomato paste
• Salt and freshly ground pepper
• 1 pound carrots, cut into large dice (2 cups diced)
• 1 pound small baking onions, peeled (about 32)
• 1 pound rutabaga, peeled and cut into large dice
• 1 pound green beans, trimmed and cut into 1-inch pieces

1. For marinade: Combine first 13 ingredients in nonaluminum bowl just large enough to hold roast. Blend well.
2. Add meat, turning to coat all sides. Cover with plastic wrap and refrigerate 1 to 2 days, turning once a day. (Marinating can be omitted: Combine first 13 ingredients in large saucepan and boil 10 minutes. Set wine mixture aside for braising the roast.)
3. Drain meat, reserving marinade. Pat meat dry. Strain marinade through fine sieve, pressing on vegetables with back of spoon to extract liquid; set aside for braising roast. Heat clarified butter in 5-to 6 quart Dutch oven or flameproof baking dish over medium-high heat. Add meat and brown on all sides, turning with spatula to avoid piercing. Set meat aside. Drain all but about 2 tablespoons fat from pan. Return to medium-high heat. Add minced onions, carrots, and celery and cook until golden brown, 9 to 10 minutes. Add pig's feet, beef stock, tomato paste, salt and pepper and reserved marinade and bring to simmer. Return meat to pan. Reduce heat to low, cover tightly and simmer gently until meat is barely tender, 2 to 2 1/2 hours.
4. Stir in dices carrots, baking onions and rutabaga. Cover and cook 15 minutes. Add green beans and continue cooking 20 minutes. Remove from heat, uncover and let cool. Discard pig's feet. Refrigerate at least 1 day, preferably 2 days.
5. To serve, degrease braising liquid. Place pan over low heat and gently reheat meat and liquid 1 hour. Slice about 2/3 of roast and arrange slices with remaining roast on heated platter. Remove vegetables from sauce using slotted spoon and arrange around meat. Taste sauce and reduce to desired concentration of flavor. Spoon some sauce over meat and serve. Serve remaining sauce separately.

Tips & Warnings

• 8 to 10 servings