Pot Roast with Fruit Sauce
Parsnips go well with the gravy that results from this dish, but you can substitute 8 medium red potatoes, washed and halved or quartered, if you prefer.
INGREDIENTS | SERVES 8–10
- 2 cloves garlic, minced
- 1 teaspoon dried sage, crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 3-pound boneless beef chuck pot roast
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1 large yellow onion, quartered
- 1 cup pitted prunes, halved
- 2 large apples, peeled, cored and cut into thick slices
- 1 pound parsnips, peeled and cut into ½" pieces
- 1 1-pound bag baby carrots
- ½ cup cold water
- ¼ cup all-purpose flour
- 1 tablespoon balsamic vinegar
In a small bowl, stir together the garlic, sage, salt, black pepper, and cayenne. Spread the garlic mixture over both sides of the meat.
Add the oil to a 6-quart Dutch oven and bring it to temperature over medium heat; add the roast and brown it on all sides. Drain off the fat. Pour the broth over the roast and add the onion. Increase the heat to medium-high and bring to a boil. Tightly cover and reduce the heat; simmer for 1 ½ hours.
Add the fruit and vegetables to the pan. Add some water to the pan if needed to cover all the ingredients. Increase heat to return it to boiling, cover, and reduce the heat; simmer for 30 minutes or until the parsnips, carrots, and apples are tender. With a slotted spoon, transfer the meat, fruit, and vegetables to a serving platter.
Skim the fat off the juices that remain in the pan. Add water if necessary to bring the pan juices to 1 ½ cups. Bring to a boil over medium-high heat.
In a small bowl, whisk together the cold water and flour until smooth. Slowly whisk the flour mixture into the boiling pan juices. Boil for 1 minute, then reduce the heat to medium and continue to cook and stir until thickened.
Taste for seasoning and add salt and pepper if necessary. Stir in the balsamic vinegar. Serve the gravy over the roast, vegetables, and fruit.
Add Some Germanic Flair
Rather than adding the balsamic vinegar at the end, stir several finely crushed ginger snaps into the pan juices before you add the flour mixture. Once it's thickened, stir a teaspoon of red wine vinegar into the gravy.
