Pot Roast

Name: Pot Roast
Ingredients: 1 beef marrow bone (optional); 3 lbs (1 1/2 kg) beefbrisket, breast, or flank; Salt and pepper; 1 small celery root, peeled and cut in 4; 1 parsnip; 1 turnip; 2 small leeks; 2 small onions; 2 carrots; 2 celery stalks with leaves; 3 bay leaves

11 ingredients

7 steps

Ingredients

1 beef marrow bone (optional)
3 lbs (1 1/2 kg) beefbrisket, breast, or flank
Salt and pepper
1 small celery root, peeled and cut in 4
1 parsnip
1 turnip
2 small leeks
2 small onions
2 carrots
2 celery stalks with leaves
3 bay leaves

Directions

1

In a large pot, blanch the marrow bone (if using) in boiling water for a few minutes.
2

Throw out the water.
3

Bring plenty of fresh water to the boil in the pot.
4

Put in the bone and the meat, whole, on top.
5

Bring to the boil again, remove the scum, and add the rest of the ingredients, also whole.
6

Barely simmer for at least 3 1/2 hours, keeping the meat covered with water.
7

Remove as much of the fat as possible from the surface with a spoon, and mop up what is left by trailing a rolled-up paper towel over the surface.