准备

Brown the meat and aromatics:

• 将架子放在烤箱的下三分之一上，然后将烤箱加热到300°F。选择一个5到6夸脱的荷兰烤箱，并带有紧身的盖子。切一个大型的单层奶酪夹，然后冲洗以去除任何松散的纤维。将芝士石平放开，然后将大蒜，牛至，肉桂棒，辣椒片和橙皮堆放在中间。收集边缘以形成一个小袋，并与厨房麻线紧密绑在一起。搁置。将烤肉绑成一个舒适的形状，用麻线将其用纸巾干燥，然后用盐和胡椒粉调味。在荷兰烤箱中，用中火加热橄榄油。肉在四面八方彻底褐色，每侧约5分钟。肉应该发出嘶嘶声，但不要灼热。 adjust the heat accordingly. Transfer the meat to a large plate.

• Lower the heat to medium, add the pancetta, and cook until just browned and beginning to crisp, 5 to 8 minutes. Remove the pot from the heat. With a slotted spoon, transfer the pancetta to the plate with the beef. Spoon 2 Tbs. of the fat from the pan into a small dish and discard the rest.

• Evaluate the drippings on the bottom of the pot. They may be very dark, almost black, but if there are any scorched bits, wipe these out with a wadded paper towel (if in doubt, taste a fleck; as long as it doesn’t taste acrid, it’s fine). Return the pot to medium heat and add the 2 Tbs. reserved fat. Add the finely chopped onions, celery and carrots, season with salt and pepper, and cook until they start to soften, about 5 minutes.

脱衣舞和炖：

• Add the red-wine vinegar, stirring with a wooden spoon to scrape up any remaining drippings on the bottom of the pot if necessary. Bring to a boil over high heat, and cook until the liquid has reduced to about 2 Tbs.

• 将西红柿，牛肉或鸡肉汤加入锅中的调味料。将液体带到immer上。锅中应至少有1英寸的液体。如果需要，请添加更多汤。将肉与培根和任何积累的果汁一起返回锅中。将液体煮沸，然后用一张羊皮纸盖住锅，向下推，以便纸碰到肉。将盖子放置在适当的位置。将锅滑入烤箱中，煮2小时，在1小时后用钳子将烤肉转动。

• Turn the roast over once more and then scatter the diced potatoes, carrots and pearl onions into the liquid around the roast. Continue braising, covered with the parchment and the lid, until the meat is fork-tender, about an hour longer. Test for doneness by spearing the meat toward the center with a carving fork. Pull out the fork carefully: If it lifts the meat along with it, continue cooking for another 20 to 30 minutes.

用炖液制作酱汁：

• 将锅烤和蔬菜转移到浅盘子上（不用担心是否也有几块切碎的洋葱或薄饼也出现）；带箔的帐篷。将剩余的液体过滤成量子杯，丢弃消费的洋葱，潘塞塔和奶酪塞香袋的调味剂。让脂肪上升到表面并将其倒掉。用纸巾擦拭炖锅。

• Return the strained juices to the pot and bring to a simmer over medium heat. Taste and evaluate. If the flavor seems weak, simmer vigorously over medium-high heat to reduce the volume and concentrate the flavor, 5 to 15 minutes; season to taste with salt and pepper. Whisk in the chopped parsley.

• Snip the strings from the pot roast and carve the meat across the grain into 1/4- to 1/2-inch-thick slices. Arrange the meat on a serving platter. Ladle about half the sauce over all, garnish with the vegetables, and serve, passing the remaining sauce at the table.

提前提示

Pot roast may be served right away, but like most braises, it tastes even better when made ahead and left to sit for a day or two. Follow the method through the oven-braising, and transfer the meat and vegetables to a platter. Strain and degrease the juices as directed, wipe out the pot, and then return the meat and vegetables to the pot and pour the strained juices over all. Let cool to room temperature, then cover and refrigerate for up to three days. To serve, gently reheat the roast in the pot until the juices are once again liquified. Transfer the meat and vegetables to a baking dish, moisten with some of the juices, cover, and heat in a 325°F oven until warmed through. While the meat and vegetables are warming, proceed with the recipe as directed to make a sauce from the juices.

Pot roast pattiesUsing cold leftover pot roast that includes potatoes, separate the meat and vegetables as best you can from the gelatinous sauce. Chop up the meat and vegetables, and mix together in a bowl with a tablespoon or two of Dijon mustard (which adds flavor and also helps the mixture hold together). Shape into patties and sauté in oil or butter over medium to medium-high heat until crusty and browned on the outside and hot on the inside.

法国浸三明治Slice baguettes into 5- or 6-inch lengths and then split them almost but not entirely in half lengthwise. (Or use crusty sub rolls.) Heat the leftovers until hot. Slice the meat and arrange in the baguettes. Serve the sandwiches with individual dishes of the sauce on the side for dipping. Hot mustard is a good condiment for these sandwiches, and you can serve the leftover vegetables as a side dish or save them for another meal.

Shepherd’s pie温暖剩菜剩饭，足以亮酱。切碎或切碎肉并与蔬菜结合。添加足够的调味料以使混合物味道很好，但不超级多汁。将混合物转移到砂锅菜上，并用1英寸的土豆泥（如果愿意的话，用切达干酪或辣根调味）。用一点橄榄油淋上土豆，然后在375°F烤箱中烘烤，直到将土豆在顶部浅褐色，约30分钟。