Jacques Pot Roast

Recipe adapted from Jacques Pépin.

• Yield: 8–10 servings
• Total time: ~4 hr 30 min–5 hr
• Cuisine: American, French
• Course: Full Meal, Main Dish
• Est. cost: ~$28–$40 CAD (at time of writing)

Jacques Pépin Pot Roast | SIMM

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Meat & Seafood

• Beef bottom round roast — 5 lb (≈ 1 large roast)

Produce

• Onion — 2 cups chopped (about 1 large)
• Tomato — 1 large
• Turnips — 1½ lb
• Pearl onions — 1 lb
• Baby carrots — 1 lb
• Green peas — 1½ cups
• Fresh thyme — 6 sprigs
• Fresh parsley — 1 Tbsp

Pantry

• Dry white wine — 1½ cups
• Bay leaves — 2
• Salt — about 2 tsp total, plus more if needed
• Black pepper — 1 tsp
• Potato starch — as needed for optional thickening

Oils & Fats

• Neutral oil — 2–3 Tbsp

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Roast Prep (cutting board + paper towel)

• Pat 5 lb beef bottom round roast dry.
• Season the roast with about 1 tsp black pepper and about 1 to 1½ tsp salt.

Braising Base (cutting board + knife + measuring cup)

• Chop enough onion to make 2 cups.
• Cut 1 large tomato into chunks.
• Measure 1½ cups dry white wine and ½ cup water.
• Gather 2 bay leaves and 6 thyme sprigs.

Late Vegetables (cutting board + knife + large bowl)

• Peel and cut 1½ lb turnips into wedges.
• Peel 1 lb pearl onions if needed.
• Measure 1 lb baby carrots.

Finish (small bowl + knife)

• Measure 1½ cups green peas.
• Chop 1 Tbsp fresh parsley.
• Set out potato starch for optional sauce thickening.

Make It

1. PREHEAT the oven to 300°F.
2. HEAT 2–3 Tbsp neutral oil in a Dutch oven over medium-high heat. SEAR the roast on all sides until deeply browned, about 15 minutes total.
3. ADD the chopped onion, tomato, bay leaves, thyme, white wine, and ½ cup water around the roast. BRING to a boil.
4. COVER the pot and TRANSFER it to the oven. COOK until the meat is tender, about 3 to 4 hours.
5. REMOVE the roast from the pot. STRAIN the cooking liquid into a bowl, pressing on the solids to extract as much liquid as possible, then DISCARD the solids.
6. RETURN the roast and strained liquid to the pot. ADD the turnips, pearl onions, and carrots around the roast. SEASON the vegetables lightly with the remaining salt.
7. COVER and RETURN the pot to the oven. COOK until the vegetables are tender and the roast is fully fork-tender, about 1 to 1½ hours.
8. PLACE the pot over low heat. ADD the peas, COVER, and COOK until heated through, about 2 to 3 minutes.
9. OPTIONAL: MIX potato starch with a small splash of water or wine to make a slurry. STIR it into the cooking liquid a little at a time until lightly thickened.
10. TRANSFER the roast and vegetables to a platter. SPOON the sauce over top, SPRINKLE with parsley, and SERVE!

Tools: Dutch oven with lid, cutting board, knife, paper towel, measuring cups and spoons, strainer, large bowl, small bowl, spoon, serving platter.

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