Pot Roast
Ingredients
- Extra-virgin olive oil
- One 3-pound chuck roast, tied
- Kosher salt
- 3 ribs celery, thinly sliced on the bias
- 2 onions, thinly sliced
- 1 pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 4 cups chicken stock
- 3 bay leaves
- 2 strips orange zest (removed from the orange with a vegetable peeler)
- 2 star anise
- 1 fresh thyme bundle
- 2 cups 1/2-inch diced butternut squash
- 1 1/2 cups 1/2-inch diced Jerusalem artichokes
- 6 to 8 dried figs, stems removed and quartered
Instructions
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