3 strips of thick cut bacon
3-pound pot roast cut into 6 pieces
½ cup of all-purpose flour
16 ounces of porter or like beer
3 cups of beef stock
1 bunch of fresh parsley stems
1 bunch of fresh thyme sprigs
2 large slice stalks of celery
3 peeled and large sliced carrots
2 peeled and large diced turnips
3 peeled and large sliced parsnips
6 peeled Cipollini onions
20 to 25 mini golden Yukon, red and purple potatoes
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 350°.
In a dutch oven pan over medium-high heat render the bacon fat until brown and crispy. Remove the lardons and set aside.
Next, season the pot roast on all sides with salt and pepper and lightly coat it in flour on all sides. Add the floured meat to the rendered bacon fat dutch oven pot and brown it on all sides.
Pour in the beer and beef stock and season heavily with salt and pepper and add in the parsley and thyme. Place a lid over the top and cook in the oven for 90 minutes.
After the 90 minutes of cooking is up add the vegetables to the pot and cook for a further 45 to 60 minutes or until the vegetables are tender.
Serve the braised beef chunks along with some vegetables are garnish with the crispy thick cut bacon.
Recipe created by Chef Billy Parisi l Click here to print this recipe