Fall Pot Roast

Definitely serve with 5-spice mashed sweet potatoes. I prefer 2 star anises to 1. Use whatever red wine you like to drink.

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Step 1

Place roast on a cooling rack set inside a sheet pan. Season all sides with kosher salt and rest on the counter for 1 hour or, optimally, overnight on the bottom shelf of fridge. Pat roast dry and season generously with spice rub. In a lg Dutch oven, over med-high heat, heat about 1 tsp cooking oil. Sear all sides of roast, about 4 min per side, then remove roast and set aside. Preheat oven to 325 with rack on bottom third to allow room for Dutch oven.

Step 2

Add all veggies to pot and cook, stirring frequently, until softened and beginning to caramelize. Stir in flour and tomato paste and cook 2 min. Add red wine and scrape up brown bits on bottom of pan. Stir in beef stock and spices.

Step 3

Nestle roast into stock/veggie mixture, cover pot, and place in oven. Braise 3-3½ hrs until fork tender.

Step 4

Remove roast from pot to rest on cutting board. Tent with foil to keep warm. Strain veggies over a lg bowl to catch gravy. Remove the bay leaves, cinnamon stick, star anise, and cardamom, and discard. Return the gravy to the Dutch oven over stovetop. Bring gravy to a rapid boil to reduce by about ½ to thicken and concentrate flavors, about 10 min. Off heat, stir in butter. Season gravy to taste and allow to cool to thicken. Garnish with minced chives if you're fancy.