Yankee Pot Roast
From Nom Nom Paleo
1 (3 1/2 lb) boneless beef chuck-eye roast
Salt and Pepper
1 Tbsp. ghee, divided
3 leeks (white parts), cleaned, trimmed, and thinly sliced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
1/4 c. balsamic vinegar
1/2 oz. dried porcini mushrooms, soaked in hot water for 30 minutes, drained and chopped
2 sprigs fresh thyme
2 1/2 cups beef stock
1/4 c. chopped parsley
Adjust the oven rack to the lower-middle position and preheat the oven to 275 degrees.
Pat the roast dry and season it with salt and pepper. Melt 1 Tbsp. of ghee in a large dutch oven over high heat. Sear the roast until evenly browned on all sides, about 3 minutes per side. Set on a platter.
Lower the heat to medium and add the remaining 1 Tbsp. ghee and the leeks, celery, and carrots. Season with salt, and saute until the veggies are soft - about 5 minutes.
Add the garlic and tomato paste and cook for 30 seconds. Pour in the vinegar to deglaze, and add the roast back to the pot on top of the veggie bed. Toss in the mushrooms, and add the stock and thyme. The liquid should reach at least halfway up the sides of the roast. Bring to a simmer, then remove from heat.
Place a piece of parchment paper on top of the stew and push down until the touches the surface of the roast. Cover the pot and put it in the oven.
Roast for 3 to 4 hours, or until the meat easily comes apart with a fork. Remove the roast and the veggies from the pot, and tent with foil to keep warm. Boil the remaining liquid over high heat until it's reduced by half. Taste, and adjust seasoning.
Slice beef against the grain, and serve with veggies, sauce, and parsley.
Notes: We haven't tried this yet.