Pot Roast with Persimmon Salad & Pear Dessert

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By Todd Johnson

Story Published: Dec 25, 2005 at 9:00 PM PST

Story Updated: Mar 28, 2008 at 12:56 PM PST

Ingredients

Pot Roast with Persimmon Salad & Pear Dessert - 12/26/2005

3 lb. beef chuck roast 1 tsp. thyme
1 tsp. rosemary 1 tsp. paprika
1 Tbl. salt 1 tsp. black pepper
6 Tbl. olive oil 1/2-1 cup water or chicken stock
2 yellow onions 4 cloves garlic
2-3 large carrots 2 lb. potatoes
4-6 Tbl. butter 1/2-3/4 cup warm milk
1 head Romaine lettuce 1/2 tsp. lemon zest
1 1/2 Tbl. lemon juice 1/4 tsp. sugar
2 persimmons 3 red pears

Directions

Combine thyme, rosemary, paprika, salt and pepper. Rub into beef roast. Optional: you can just season with salt and pepper. Wrap the meat in plastic and refrigerate 1-2 hours or overnight for best flavor.

In a large oven safe pot, heat 2 Tbl. olive oil over medium high heat. Brown the meat on all sides. Remove the meat and set aside. Pour off any fat from the pot and deglaze it with water or chicken stock.

Place the roast back in the pan. Cover the meat with sliced onions and garlic. Add the carrots, cover and bake at 350 degrees for 1 hour.

Remove the cover and turn the roast over on top of the onions and garlic. Bake uncovered for another hour. Add more liquid if necessary.

Stir the onions and bake covered for an additional 45 minutes to 1 hour until the meat is fork tender. Remove the carrots from the pan. Pour the sauce in the pan over the meat when serving.

To make mashed potatoes, peel the potatoes and cut into 2" pieces. Boil until they turn fork tender. Drain out the water, beat in butter and gradually add warm milk. Season with salt and pepper.

For the salad, first make the lemon vinaigrette by combining the lemon zest, lemon juice and sugar. Mix until dissolved and whisk in 4 Tbl. olive oil. Season with salt and pepper.

Peel the persimmons and combine in a bowl with the chopped Romaine lettuce. Gently toss with the dressing just enough to coat the leaves.

For the pear dessert, cut pears in half and remove core. Brush the cut side lightly with vegetable oil and place cut side down on a baking sheet. Bake at 350 degrees for 40 minutes. Optional: warm 4 Tbl. honey in a small saucepan with 1 cinnamon stick and 1 clove. Drizzle over pears. Serves 4.

Recipe from Vicky McCaffree, Yarrow Bay Grill

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