February 13, 2019
Matty Matheson’s Pot Roast
Prep Time: 30 minutes
Total Time: 5 hours
“A good pot roast is something special,” says Matty Matheson, the executive chef of Parts & Labour. “My Nanny would make this on Sundays after church. She would get the roast going in the morning, and by the time she would get home, she would just have to finish the vegetables and mashed potatoes. Pot roast is also a winner because you get gravy from the braising liquid. One-pot cooking is the best: you can throw in carrots, onions, parsnips, rutabaga — all your root vegetables —and pick them out when they are cooked, and then just finish the roast by reducing and basting.”
Yield: Serves 6 to 8
- Dry rump roast with paper towel; rub with oil and season with salt and pepper.
- Place large Dutch oven over medium-high heat and add 1/2-inch (12 mm) oil to pot. Place rump roast in Dutch oven; rotate to make sure it becomes golden brown and glistening, not dark brown or burned. You don’t want to “hard sear” the rump roast; it should be golden brown on each side and the ends. This should take 2 minutes per side. Remove seared rump roast and set aside.
- Discard most of the oil; leave just enough to sauté the vegetables. Add whole shallots, whole carrots, celery, and white parts of the leeks; cook gently for 5 minutes. Add mustard and tomato paste and continue to cook for another 5 minutes.
- Add wine and stock. Return rump roast to pot and add thyme. Bring to a boil and skim the scum. Turn heat down to low and cook, covered, 2 hours. Remove vegetables and set aside. Continue to simmer, covered, 1 hour.
- Uncover, turn up heat, bring to a boil and cook, basting roast frequently with large spoon until sauce is reduced by more than half, about 1 hour. Remove rump roast; strain sauce into medium saucepan and whisk in butter. Season with salt (if needed), a squeeze of lemon juice and some pepper.
- Place vegetables on platter and slice pot roast in 1-inch (2.5 cm) pieces; spoon sauce over pot roast.