Nutritional Analysis per serving (6 servings)Powered by
Pot roast may conjure thoughts of Sunday supper at the grandparents’ house, but this roast is anything but geriatric. With its nontraditional mix of Cajun spices, it pairs well with our grits soufflé, for a homey twist on a classic meal.
1Heat the oven to 300°F and arrange a rack in the lower third.
2In a small bowl, combine the salt, paprika, pepper, and cayenne. Evenly rub the spice mix on all sides of the roast; set aside.
3Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.
4Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Pour the beef broth into the pot and scrape up any browned bits from the bottom. Add the thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until the roast is fork tender, about 2 1/2 to 3 hours.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Basic Roasted Beets
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. Read more.