Spicy Ancho Chile Pot Roast
Recipe from Food & Wine


Spicy Ancho Chile Pot Roast
Kana Okada

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Servings: 8
Prep Time: 3 hrs
Total Time: 4 hrs
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Ingredients
  • 1   pound 
    chuck eye roast or other chuck roast, tied
  •  
    Kosher salt and freshly ground pepper
  •  
    All-purpose flour, for dusting
  • 2   tablespoons 
    extra-virgin olive oil
  • 4   
    large ancho chiles, stemmed and seeded
  • 1   
    large onion, coarsely chopped
  • 3   
    garlic cloves
  • 4   cups 
    beef stock or low-sodium broth
  • 6   
    thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
  • 1 1/2  pounds 
    Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 1/2  teaspoons 
    cornstarch mixed with 2 tablespoons water
Directions
1.
Preheat the oven to 300 degrees. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
2.
Meanwhile, soak the ancho chiles in 1/2 cup boiling water for 20 minutes. In a food processor or blender, puree the chiles with their liquid.
3.
Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the chile puree, stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
4.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
5.
Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
6.
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
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