Braised Roast with a Carmalized Pan Sauce

I try really hard to take a picture of my recipes nicely plated. For the record- that did not happen this time. I was so enthralled with the flavor profile-  that I totally spaced. Luckily there was a small amount left over- so I took some quick pictures of that.

Ingredients:

2-4 Tbs heat safe oil (coconut, tallow, lard, or schmaltz. Please do not use vegetable oil)

5 pound roast (preferably grass-fed)

1 whole onion - chopped
1 carrot - chopped
2 celery stalks - chopped
10 cloves garlic - smashed with the back of the knife, and peeled
1/2 - 3/4 cup red wine vinegar
Salt and Pepper

1 thyme bundle

1-2 bay leaves

Beef broth, or a combination of broth and water

In a dutch oven, heat the oil until hot- just below the smoking point. Season the roast with salt and pepper, and sear in the hot fat until nicely browned. Set the roast aside. Add onion and caramelize. Adding more fat if necessary, add the carrots and caramelize them also. Toss the garlic in, coating well with the cooking fat. Being careful not to burn that garlic, cook until very fragrant. Now add the celery. It's important not to add the celery until after your done caramelizing the other vegetables. Celery has such a high water content that it will stop the carmalization, and cause the veggies to steam instead. Once the celery is tender, deglaze the pan with the red wine, scraping up all the brown bits (fond) on the bottom of the pan. Add the roast back to the pan. Pour the beef broth (or broth water combination) in the pan, covering the roast 2/3 of the way. Add the thyme bundle and cover tightly with lid. Place in a preheated 350 degree oven. Cook for 2.5-3.5 hours, or until meat is very tender and falling apart. If your pan doesn't have a tight lid- you will need to monitor the broth level, adding more water if it gets too low. It doesn't need to continue covering the roast by 2/3 - but don't let it run dry. As you get close to the end of the cooking time, the broth will get thicker- this is good, it's creating a great sauce.

Once roast is cooked, remove from the pan, cover, and set aside to rest. Remove and discard the thyme and bay leaf. Pour the some of the liquid and all the vegetables into a blender and puree. Once pureed, pass through a fine strainer or chinos back into the pan. Heat up the sauce and stir to combine the puree with the liquid. Reduce until the sauce is nape (a sauce which is nape will coat the back of a spoon, and a line drawn through the sauce will remain clear even as the spoon is turned around.) Once nape, monter au beurre with the cold butter.

I served this with rosemary roasted potato/butternut squash, a balsamic arugula salad, and sauteed lemony butter broccoli.