POT ROAST WITH CARROTS, SHALLOTS, MINT AND LEMON

Pot Roast with Carrots, Shallots, Mint and Lemon image

Provided by Michael Symon : Food Network

Categories main-dish

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 13

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One 5-pound chuck blade roast, silver skin removed
Salt
1 pound slab pancetta, large dice
10 shallots, peeled and left whole
8 carrots, peeled and cut into 2-inch pieces
5 cloves garlic, peeled and smashed
2 tablespoons coriander seeds
10 sprigs fresh thyme
2 fresh bay leaves (dry are o.k. too)
2 cups apple cider
48 ounces beer (preferably porter or IPA)
1 cup fresh mint leaves, torn
2 lemons, zest only

Steps:

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.
In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve.
Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute.
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce.
Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours.
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.