Incredible Pot Roast Dianne with Homemade Gravy

Suited for VitaClay Models VF7700 and VM7900 series. Image Courtesy of "Coyoty"

Pot roast is scrumptious, but after a while, beef roasts all taste the same: delicious, but the same.

The key to this VitaClay-adapted roast from Emeril Lagasse is the gravy. There are several unexpected elements that make the gravy unique, giving the roast a whole different flavor.

Try this amazing take on the traditional beef roast: we promise you won’t regret it!

Ingredients:

• One 3 ½-to 4-pound bone-in beef chuck roast
• 1 ½ pounds small to medium Red Bliss potatoes, quartered
• 1 lb carrots cut into 3-inch lengths
• 1 lb shallots, peeled, halved if large, with root end left intact
• 3 t salt
• 1 ½ t freshly ground black pepper, plus more for garnish
• 8 cloves garlic, sliced
• 1 c homemade beef broth or 4 c for VM7800
• 6 T cognac
• 4 t Worcestershire sauce
• 2 t Dijon mustard
• 2 t freshly squeezed lemon juice
• 4 T (1/2 stick) unsalted butter, at room temperature
• ¼ c all-purpose flour
• ½ c chopped fresh parsley leaves, plus more for garnish
• Fleur de sel, for garnish, if desired
• Hot crusty bread, for serving

Directions:

1. Using the tip of a paring knife, make deep narrow slits all over the roast, and insert 1 piece of garlic deep into each slit. Season the roast all over with 2 teaspoons salt and ¾ teaspoon pepper.
2. Transfer the roast to the VitaClay pot
3. Add the potatoes, carrots, shallots and remaining salt and pepper
4. In a small bowl, whisk together the beef stock, cognac, Worcestershire sauce, mustard, and lemon juice. Pour over the roast and vegetables. 
5. Cook on "soup" for 3 hours (or VM7800 on slow for 2.5 hours) , until the meat is tender. 
6. Combine the butter and flour in a small bowl, and mash with the back of a spoon or a small spatula until uniform to make a beurre manié. During the last 10 minutes of cooking, transfer the roast from the cooker to a platter and set aside.
7. In three parts, whisk the beurre manié into the jus left in the cooker until incorporated.
8. Stir in the ½ cup chopped parsley. Carve the roast into the desired portions, or slice it thinly, and return the meat and the vegetables to the cooker. 
9. Serve the pot roast, vegetables, and hot sauce topped with additional chopped parsley, fleur de sel if desired, and freshly ground black pepper. Don’t forget the crusty bread for mopping up the delicious sauce!