ULTIMATE POT ROAST | WITH BABISH

For the Timing

Active Time: 1 ½ - 2 hrs

Passive Time: 4-5 hours

For the Best Results (Recommended) 2 days

Day 1: Prep, sear, braise, strain, chill (≈5 hours total, mostly passive)

Day 2: Reheat, roast vegetables, finish gravy, mash potatoes (~1–1½ hours)

For the Beef Prep

Generously salt and pepper the beef.

Wrap tightly in plastic wrap (can leave unwrapped if you want a better crust) and refrigerate for at least 4 hours, ideally 1-2 days.

For the Vegetable Prep

Cut onions in half, pole-to-pole, making sure to cut through the center of the core, so the onion halves hold together during cooking.

Prepare carrots, celery, and parsnips as indicated in the ingredients list.

Chop, wash, and dry the chopped leek whites using a clean kitchen towel, and reserve the greens for your bouquet garni.

Slice whole head of garlic widthwise so that the cloves are exposed

For the Bouquet Garni

In a large reserved green leek leaf, wrap sprigs of thyme, dried bay leaves, fresh rosemary, and fresh parsley into a tight bundle, secured with butcher’s twine. Set aside for later use.

For the Braising Liquid

In a mixing bowl, add store-bought beef stock. Then sprinkle unflavored gelatin over top a little bit at a time. Make sure the gelatin is evenly distributed across the surface of the beef stock (about ½ the packet).

Let it absorb completely, give it a tiny whisk, then add the rest of the packet and repeat the process. Set aside for later use.

For the Beef

In a large Dutch oven over medium-high heat, add 2 tbsp vegetable oil.

Meanwhile, when the beef is finished in the fridge, remove from plastic wrap and thoroughly pat dry using paper towels.

Then, sear the beef on all sides until deeply golden brown, especially the fat cap, about 2-4 minutes per side.

Once the beef is seared, leave 2 tbsp of residual fat in the bottom of the pot and discard any additional fat (alternately, add remaining oil if more fat is needed, or if remaining fat is burnt). Remove the beef and set on a wire racked rimmed baking sheet while you braise the vegetables.

For the Braising

Reduce the heat to medium. Add finely chopped carrots, parsnips, and leeks - sauté using a rubber spatula until beginning to brown, 3-5 minutes.

Add the tomato paste and cook for 30 seconds, until paste begins to stick to the bottom of the pot - add flour and cook for another 30 seconds, stirring vigorously, until all vegetables are coated in cooked flour.

Meanwhile, preheat the oven to 275 °F.

In the Dutch oven, add the cognac and scrape to loosen any fond from the bottom of the pan.

Once the alcohol has cooked off, 15-30 seconds, add the dry red wine and the Braising Liquid. Stir to combine.

Then, add fish sauce, balsamic vinegar, and marrow bones.

Add the seared beef back to the pot, and add more wine to ensure the beef is submerged.

Tuck the onions in between the various ingredients along with halved garlic head and bouquet garni. If you did not make a bouquet garni, simply add the herbs at this time.

Cover with foil or a tight-fitting lid and transfer to the preheated oven. Braise for 3-4 hours, until the meat is completely tender.

Remove the marrow bones and scoop out any marrow, either adding it back to the pot for richness, or reserving the marrow to be spread on bread and served with the roast later.

Remove beef and onions, setting aside to cool completely on a rimmed baking sheet then cover with plastic wrap and transfer to the fridge.

Strain braising liquid through a fine mesh sieve - press firmly to squeeze out all the liquid - cover and refrigerate uncovered, separate from the beef, onions, and bone marrow.

Allow beef, onions, bone marrow, and braising liquid to rest in the fridge at least overnight and up to 3 days.

Discard the braised carrots, celery, parsnips, leeks, and garlic.

For the Assembly

For the Day 2

The following day, if a thick fat cap has hardened on top of the Braising Liquid, remove and reserve the fat, setting aside in the fridge for later use. Transfer the liquid to Dutch oven.

Bring Braising Liquid to a bare simmer over medium heat. Keep an eye on it throughout the final steps, and stir when needed.

Meanwhile, make the mashed potatoes and prepare the roasted vegetables.

For the Mashed Potatoes

Preheat the oven to 400 °F.

Pat dry then lightly coat whole potatoes with vegetable oil, pierce repeatedly with a fork, and bake on baking sheet for 45-60 minutes, until completely tender.

Prepare a separate baking sheet with a light coating of vegetable oil and transfer to the 400 °F oven for about 15 minutes.

For the Roasted Vegetables

Meanwhile, prepare and chop parsnip, carrots, and celeriac root as indicated in the ingredients list. Add to a mixing bowl and toss with vegetable oil, kosher salt, and freshly ground black pepper. Set aside until ready to roast.

Remove beef, onions, and bone marrow from the fridge and prepare for serving.

For the Finishing the Pot Roast

Slice refrigerated beef into desired serving pieces and transfer to a quarter rimmed baking sheet.

Brush cut halves of the braised onions with vegetable oil and place them cut-side down on the preheated rimmed baking sheet. Add the prepared parsnip, carrots, and celeriac root onto the baking sheet and spread evenly so they’re not crowded.

Roast at 400 °F for 20-30 minutes or until golden brown, flipping everything halfway through, making sure to move the onions first, as they will stick once cooled. Remove the onions early if they begin to burn.

Meanwhile, the Braising Liquid should be simmering on the stovetop.

If additional thickening is needed, (Make the beurre manié):

Beat together reserved fat and equal parts all-purpose flour until it’s a smooth paste. Add 1 tbsp of the mixture to the gravy at a time and simmer for 5 minutes until desired texture is achieved - personally, I like the consistency of light cream. Spoon any foam off the top. Check for seasoning.

Turn *off* the oven.

Add roasted vegetables to the Braising Liquid and allow to simmer for 1-3 minutes - remove from heat.

Then, add the sliced beef to the Dutch oven and arrange so that they are fully submerged. Optionally add the marrow bones.

Then, arrange onions, cut-side-up, around the beef, so that their cut halves are visible above the liquid.

Place the Dutch oven in the turned off-oven, allowing residual heat to evenly warm the pot roast throughout, around 5-10 minutes.

For the Finishing the Mashed Potatoes

Remove cooked potatoes from the oven, and immediately cut in half lengthwise, allowing steam to escape for 5-10 minutes.

Once cool enough to handle, cut into 1-2 inch pieces and place in a large saucepan.

Mash, over low heat, adding heavy cream and butter once chunky-smooth. Season as needed with salt and pepper.

For the Serving

Divide beef, onions, and roasted vegetables evenly and serve over mashed potatoes, drench in Braising liquid, garnish with parsley, and get ready to have your mind blown.