162. Middle Eastern inspired beef pot roast

Roast dinner, the ultimate delight!

I wish Substack had a feature where you could hand out a taster bite, and a whiff of the aroma to see or experience what a recipe has to offer. If that were the case I wouldn’t need to say anything else with this recipe. You would just make it! This is a bold statement but, this recipe is just that good.

The first time I made this roast I was a bit apprehensive. The spicing is not what I would consider ‘traditional’. If you grew up eating classic British or French roasts, this roast is different. This roast took a few twists, and turns after it left the station. The flavours are seeped in aromatic, and telling Middle Eastern spices. There is nothing overpowering in this recipe every ingredient knows its supporting role. The star of the dish is the beef.

The preparation, and cooking of this roast is the same as any stovetop or oven roast. Seer the beef well in a super hot pan then, cover the pan/pot, and let it simmer until done. It is the spice rub, and ingredients that add to the phenomenal flavour.

I find it fascinating that the same cut of beef, all have different names depending where you live in the world. A classic pot roast, or chuck roast, or blade roast, or pot-au-feu is a cut of beef from the shoulder region. It is one of the more economical cuts, and similar to a brisket once cooked. This cut of beef takes time to cook. You need an afternoon of braising (slow cooking) to successfully break down the flesh achieve that desired easy soft mouthfeel.

The trick to a beautiful pot roast (which is how I shall henceforth be referring to this cut) is to seer the surfaces (every side) in a very hot pan. You want a dark crust on the roast prior to adding cooking liquid and leaving the roast to simmer for several hours. You know the roast is done based on the texture of the meat. When you can put a fork into the meat and it loosely falls apart, you are done.

I made this recipe on my stove-top but, I have made it in the oven, and the final result was the same. The cooking (a low simmer) is done in a pot with a lid, and the beef is turned occasionally, and the sauce given a quick stir.

There is a misconception that braising adds moisture to meat, the opposite is true. The cooking process breaks down and tenderizes the connective tissues and collagen. Rich moist meat is from the added cooking liquid, and measured patience allowing the meat to slowly cook over several hours.

I chose to serve this pot roast with rice. Rice is simply a family preference. For those that like potatoes, I would suggest adding some boiled potatoes at the end at the time of serving (and once the pot roast is done). I topped each plate with some chopped green onion (scallion), and pomegranate arils (seeds). If you have followed my cooking journey you will notice I use pomegranate wherever I can. I also made a simple salad as a side. I do not add vegetables to this pot roast (I serve a side salad) but, feel free to add some chopped zucchini, chopped carrot or mushrooms.

The whole meal was served with bread. I had fresh challah knots handy, but any dinner roll or baguette would be amazing.

Recipe

3 lb pot roast

4 Tbsp extra virgin olive oil

2 onions sliced into slivers

2 leeks chopped (about 2 loosely packed cups)

1 head of garlic sliced

Spices

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp turmeric

The rest

handful of dates sliced in half (pit removed)

1/3 cup date syrup

1/3 cup dijon mustard

2 1/2 cups of water

1 package of onion soup mix (optional - but recommended - if not using, add another 1 tsp salt and 1 tsp onion powder)

chopped green onion (scallion) or parsley as garnish

I have several bags of chopped leeks in the freezer. This is a quick way to have access to leeks anytime.

Method

1. Mix the spices and rub the entire pot roast. Whatever dry spices are left over should be added with the liquid.

2. In a hot pan, add the oil and slightly soften the leeks and onions.

3. Create a well in the middle of the onions, and add a drop of oil and then place the roast on the hot pan. Seer each side until the meat is browned.

4. Add the date syrup and Dijon mustard to the onions and stir.

5. Add the water and dates with any leftover dry spice mixture.

6. Cover, lower the heat, and simmer on the stove-top for at least a couple hours until the meat is soft. Cook time will vary depending on the thickness of your roast. Be sure to stir the liquid every 1/2 hour or so and flip the beef.

7. Serve with basmati rice, chopped green onion or parsley and some pomegranate arils.

1. Rub the spices onto each side of the pot roast. 2. Gently sauté the onions and leeks. 3. Seer each side of the pot roast. 4. Add the mustard and date syrup. 5. Add the chopped dates and liquid. 6. Cover and let simmer.

Serve and enjoy!