John Ash’s Grandmother’s Pot Roast

Pot Roast Just Out of the Oven

By Merelymel13

CHEF JOHN ASH SAYS his grandmother had a real touch for wholesome, comfort foods like this savory pot roast. The meat is cooked until falling off the bone, stracotto, as it would be called in Italy. Styles may change; dishes like this won’t. That’s why I decided to include it in Diet Simple. It’s lean and a great source of protein, iron and vitamin A. You can keep it in your refrigerator for up to three days and slice it for a sandwich or toss it in a salad using Dan Puzo’s Red Wine Vinaigrette.

Ingredients 6-8 Servings
3 pounds tri-tip or bottom
round of beef
salt and freshly ground black
pepper
4 tablespoons olive oil
3 cups sliced onions
1 cup leeks, sliced into
rounds
11/2 cups celery, sliced on the
bias
11/2 cups carrots, cut in
wedges
1/4 cup slivered garlic
1/4 teaspoon red pepper flakes
4 cups hearty red wine
3 cups rich beef stock
2 cups seeded and diced
tomatoes
2 large bay leaves
1 teaspoon fennel seed
2 teaspoons each minced
fresh thyme, sage, and
oregano leaves (1 teaspoon
each dried)

Garnish:
Roasted potatoes and
sautéed shiitake or wild
mushrooms


Directions
  • Trim beef of all visible fat and season with salt and pepper. In a large, heavy bottomed roasting pan, quickly brown the meat on all sides in the olive oil. Remove meat and add the onions, leeks, celery, carrots, and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent.
  • Return meat to the pan and add pepper flakes, red wine, stock, tomatoes, and herbs. Bring to a simmer, cover, and place in a preheated 375 degree oven for 2 to 21/2 hours, or until meat is very tender and almost falling apart.
  • Strain the liquid from the meat and vegetables. Allow the liquid to sit for a few minutes so that the fat will rise to the surface. Strain off and discard fat. Return the liquid to the pan and, over high heat, reduce by approximately 1/3 to concentrate flavors (if desired, thicken with 2 teaspoons cornstarch dissolved in wine or water). Correct seasoning with salt and pepper.
  • Return meat and braising vegetables to pan and warm through. Slice meat and arrange in shallow bowls along with some of the braising vegetables. Generously ladle reduced sauce around and garnish with roasted potatoes and mushrooms.
Per Serving
calories 430
total fat 14g
saturated fat 4g
total carbohydrate 16g
dietary fiber 3g
protein 40g
John Ash established his restaurant, John Ash & Company, in Northern California’s wine country in 1980. Soon, he was selected by Food & Wine magazine as one of America’s “hot new chefs.” The restaurant has regularly been recognized as one of America’s best by leading critics. He has written an awardwinning cookbook, From the Earth to the Table: John Ash’s Wine Country Cuisine (Dutton).

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