8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES

8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

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Ingredients

5- to 6-pound boneless chuck or rump roast
Fleur de sel, to season
1/2 tablespoon coarse ground black peppercorns
1/2 tablespoon coarse ground white peppercorns
1/2 tablespoon coarse ground green peppercorns
1/2 tablespoon coarse ground coriander
1/2 tablespoon coarse ground cumin
1 teaspoon coarse ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chili flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper, to taste
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped French parsley
Salt and black pepper, to taste
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

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Ali Akram

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Meh. The pot roast was a bit dry and the gravy was bland. I wouldn't recommend this recipe.

Rambiswas Chaudhary

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This recipe is a winner! The pot roast was fall-apart tender and the gravy was to die for. I will definitely be making this again and again.

Izzy Blake

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Easy to follow recipe with delicious results. The pot roast was fork tender and the vegetables were roasted to perfection.

Magar Dev

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I'm not a huge fan of pot roast, but this recipe changed my mind. The meat was so tender and juicy, and the gravy was rich and flavorful. I'll definitely be making this again.

Emilia BK

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Wow! Just wow! This pot roast is fall-off-the-bone tender and bursting with flavor. The roasted vegetables and garlic fingerling potatoes are the perfect sides.

Melissa Webster

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This 8-Spiced Pot Roast recipe is a keeper! It delivers tender, flavorful meat and a delicious gravy that can rival any fancy restaurant dish. I served it over mashed potatoes, and it was an instant hit with my family.

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