Persian Pot Roast
I’ve been making this pot roast for the Holidays for 11 years now. I started with a Tyler Florence recipe and have since made it my own by trying various flavor combinations and bringing in Persian flavors. This last batch incorporates two of my favorite winter fruits and is the tastiest pot roast I’ve ever had. The secret is all in the sauce…in fact, I’m considering making this sauce in batches and pouring it over just about anything
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We all have a lot on our plate right now….preparing a delicious, comforting meal should not be one of them! This is a one-stop-pot recipe, no stress or fuss and packed with flavor. My kind of meal. Hope you enjoy it as much as I do!
Makes 6 servings
Hands-on time: 30 minutes
Total time- 4 hours
Ingredients:
1 (3.5 pound) boneless beef chuck-eye roast
Kosher salt and freshly ground pepper
All spice seasoning (a mixture of paprika, garlic powder, and turmeric)
2 leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
4-5 large portobello mushrooms, wiped clean with a damp cloth or paper towel and cut in fourths
2 semi ripe Fuyu persimmons, wiped clean, tops removed and cut in fourths
Olive oil for drizzle
2 tablespoon whipped garlic…I can’t say enough good things about this sauce and use it in EVERYTHING. Alternatively you can peel 4-5 garlic cloves and crush them
2 tablespoon tomato paste
1 tablespoon red miso paste
1 tablespoon pomegranate molasses
2 cups water
1 cup red wine….I typically use the same wine I plan to pair with my roast. Cabernet pairs really well with this dish but you do you and choose your favorite vino!
1 bay leaf
1/4 cup chopped fresh Italian parsley for garnish
Method:
Adjust oven rack to middle position and heat oven to 500 degrees F on broil setting. Pat the roast dry with paper towels, and season it with about 3/4 tablespoon of salt, 1 tablespoon all spice and finish with generous grinds of black pepper
Drizzle 1 table spoon oil olive in a large dutch oven. Place roast in the middle of your dutch oven and surround with leeks, portobello mushrooms and persimmon. Season with salt and pepper…just a dusting on your veggies only. Broil for 5-6 minutes or until golden brown.
While your meat and veggies are getting golden and gorgeous, make your sauce! In a medium sized bowl, combine tomato paste, garlic, miso paste and pomegranate molasses. Add water and whisk until you have smooth consistency.
Once your meat and veggies are golden brown, remove dutch oven and turn your oven temperature down to 275 degrees F on bake setting. Add sauce, wine and bay leaf. The liquid should reach at least halfway up the sides of the roast.
Cover your dutch oven with lid and roast for 3-4 hours or until the meat easily comes apart with a fork. Remove bay leaf and let your roast and all its’ delicious juices and veggies cool off before adding parsley for garnish. Serve with your favorite bread or grain of choice. Most recently I served my pot roast over coconut rice and it was heavenly.
Note: to make coconut rice I simply combine 2 cups jasmine rice with 2 cups of water and 1 can of coconut milk. I add a pinch of salt, one cinnamon stick and cook for 18 minutes or until fluffy and fabulous.
Salamati…may it nourish your soul
