Pot Roast with Mashed Potatoes and Horseradish Gremolata
- 5 pounds Angus beef blade roast
- 5 tablespoons blended oil (25% olive, 75% canola)
- Kosher salt and freshly ground black pepper
- 4 carrots, cut into 1-inch chunks
- 4 stalks celery, cut into 1-inch chunks
- 2 onions, cut into 1-inch chunks
- 4 cups diced tomatoes
- 4 tablespoons tomato paste
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 head garlic, cloves separated and peeled
- 3 cups chicken stock
- 2 cups red wine
- 1 bunch parsley stems
- 2 cups baby carrots
- 1 cup sliced fennel
- 1 cup pearl onions, peeled and halved
- 1 cup peas
- 3 pounds Yukon gold potatoes, peeled
- Kosher salt
- 1 cup (2 sticks) butter, cut into pieces
- 1 to 1 1/2 cups creme fraiche
- Freshly ground black pepper
For the pot roast: Cut the beef into six to eight 10-ounce portions and truss them in butchers twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes.
Remove the beef from the pot and set aside. Remove the butchers twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving.
For the mashed potatoes: Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper.
Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes.
Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.