Michael Symon’s Pot Roast Is Perfect for Company!

By Food Network · 300 min

Ingredients

Instructions

1. Sprinkle the beef all over with about 4 tablespoons of kosher salt, then refrigerate overnight, preferably on a rack.
2. Take the beef out an hour before cooking. Preheat the oven to 350°F.
3. In a large Dutch oven over medium-high heat, render the diced bacon until slightly crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
4. Brown the beef on all sides in the same pan over medium-high heat, about 3 minutes per side. While browning, add the shallots and carrots to brown them. Remove the beef to a plate.
5. Add the garlic and thyme to the vegetables with a pinch of salt and sweat for about 4 minutes, until slightly caramelized and fragrant.
6. Deglaze the pan with the cider, scraping up the browned bits with a wooden spoon. Add the coriander seeds and bay leaves, then the beer, and bring to a simmer.
7. Return the beef to the pot with the bacon and enough stock to come three-quarters of the way up the roast (about 1 cup).
8. Baste the beef with the liquid, cover with a lid and cook in the oven for 3 to 4 hours, basting every hour, until tender.
9. Remove from the oven and skim off excess fat. Break the roast into large chunks in the pan and transfer them gently to a platter.
10. Spoon the vegetables over the meat, garnish with the torn mint and lemon zest, and add a few spoonfuls of the braising liquid on top.

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

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