Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Serves: 8 Save

Ingredients (17)

  • 1 (4-pound) beef chuck roast, the more marbled the better
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons salted butter
  • 3 stalks celery, cut into thirds
  • 3 large carrots, quartered
  • 2 medium turnips, quartered
  • 3/4 cup dry red wine
  • 2 cups beef stock, low-sodium store-bought or homemade
  • 2 large Vidalia onions, cut into eighths
  • 11 cloves garlic: 10 whole, 1 minced
  • 4 dried bay leaves
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 cup cherry tomatoes
  • 1/4 cup shelled salted pistachios, chopped
  • 1/4 cup chopped fresh parsley

Directions

Learn how to make this recipe at Serious Eats

Old Fashioned

Elevate your evening with the classic refined taste of an Old-fashioned cocktail that combines the rich warmth of bourbon, a touch of sweetness, and a hint of aromatic bitters.

Ingredients (4)

  • 2 oz. Bulleit Bourbon
  • 0.34 oz. Demerara Syrup
  • 3 dashes of Angostura Bitter
  • Ice

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