Anne Burrell's 5-Star Pot Roast

By Food Network · 270 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Coat a Dutch oven with olive oil and set over medium-high heat.
3. Salt the chuck roast generously, add it to the pot and brown on all sides. Remove and set aside.
4. Drain off excess oil, lower the heat to medium, add a few drops of oil, then the celery, onions and crushed red pepper. Season with salt and cook 8 to 10 minutes until soft and very aromatic.
5. Add the garlic and cook 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes.
6. Add the vinegar, stir and cook 2 to 3 minutes.
7. Stir in 3 cups of chicken stock. Taste and adjust seasoning.
8. Add the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pot, cover and place in the oven for 1 hour.
9. Remove from the oven, turn the meat over and check the liquid. If it has dropped, add about 1/2 cup stock. Return to the oven, uncovered... (cover is not stated) and cook 1 more hour.
10. Remove from the oven. Take out the meat and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup stock, stir and taste for seasoning. Return the meat, cover and cook 30 minutes more.
11. Uncover and roast 15 to 20 minutes more, until the squash and artichokes are tender and the liquid has reduced.
12. Take out the meat, skim any excess fat from the cooking liquid if needed.
13. Slice the meat into 1/2-inch slices and serve with the vegetables and pan juices.

Summarized from Food Network's video. Watch it for the details.

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