Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network

Cook along with Michael as he finishes this savory roast with the bright flavors of fresh mint and lemon zest, which make it great for any season! Get the recipe ▶ https://foodtv.com/3YCK5tc Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pot Roast with Carrots, Shallots, Mint and Lemon RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 5 hr (includes basting time) Active: 5 hr Yield: 6 to 8 servings Ingredients One 5-pound chuck blade roast, silver skin removed Kosher salt 1 pound slab bacon, large dice Olive oil, if necessary 10 shallots, peeled and left whole 4 medium carrots, cut into 2-inch pieces 5 to 6 cloves garlic, peeled and smashed 10 sprigs thyme, tied with butcher's twine 16 ounces apple cider 2 tablespoons coriander seeds 2 fresh bay leaves (dry are OK, too) Four 12-ounce lager or porter beers 1 cup chicken or beef stock (preferably homemade) 1 cup mint leaves, torn 1 to 2 lemons, zest only Directions Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack. Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F. Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve. Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes. Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it's in the oven). Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours. Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #MichaelSymon #FoodNetwork #PotRoast Michael Symon's Pot Roast with Carrots, Shallots, Mint and Lemon | Food Network    • Michael Symon's Pot Roast with Carrots, Sh...