Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Pot Roast with Tomatoes, Cinnamon, and Allspice
- Ready in: 30 minutes prep; slow cook 4–5 hours
- Serves: 6
- Complexity: medium
Here’s a favorite grass-fed beef recipe for a busy after-school meal. I love using my crock pot for it! Adapted from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, 2010).
- 2 lbs. grass-fed chuck roast
- kosher salt
- 1/4 cup olive oil
- 3 onions, cut into small pieces
- 1 tsp. ground allspice
- 1 tsp. ground cinnamon
- black pepper
- 1 (28-oz.) can chopped tomatoes
- 1 Tbs. white wine or vermouth
- 1 tsp. molasses or maple syrup
Bring meat to room temperature and blot dry. Sprinkle with salt and let sit for 30 minutes. You can cook the onions and spices in a braising pot and add the meat and tomatoes, assuring the liquid reaches three-quarters way up the meat. Bring to a simmer and reduce heat until meat is tender (4–5 hours) or cook in a 275 °F oven for a similar time. Remove meat with tongs and let rest for 15 minutes. Cook the sauce down to concentrate flavors. Taste for seasonings if necessary. If serving as a roast, slice across the grain over rice or pasta. If serving as a pasta sauce, shred the meat and return it to the gravy.
Serves 6 as a roast or 10 shredded for pasta sauce.