Recipe by Chef Jonathan Bardzik
This hearty meal is the perfect Valentine’s comfort food before some good snuggling on the couch. Our Valentine’s microgreens blend of purple kohlrabi, amaranth, beets, and kale adds a fresh, sweet balance to the earthy beef, mushrooms, and turnips.
- 3.5-4 lb pot roast
- 2 tbs vegetable oil
- 1 onion diced
- 2 cloves garlic, minced
- 1 medium carrot, minced–about 1/2 cup
- 2 ribs celery, minced
- 1/4 cup balsamic vinegar
- 4 cups beef stock (see tip)
- 2 sprigs thyme
- 3 medium turnips cut in 2” pieces
- 1 lb Cremini mushrooms
- Sherry vinegar
- 3 cups Valentine’s microgreens blend
Sear pot roast: Pat pot roast dry and season on both sides with salt and pepper. Let rest for 20 min. Preheat a heavy bottomed pot like a Dutch oven over med-high heat for 3 min. Add oil and sear pot roast on all sides, about 3 min per side. Reserve.
Make braising broth: Return pot to med heat. Add onion and cook until softened, about 3 min. Add garlic and cook until fragrant, about 30 sec longer. Add carrot and celery and cook 3 minutes longer. Add vinegar, scraping any brown bits from bottom of pot while it bubbles. Return beef to pot and add beef stock to come halfway up the meat. Tuck thyme around the meat, bring stock to a boil, reduce heat to low and cover. Cook for 2 hours.
Cook vegetables: After two hours add turnips and mushrooms. Cook until tender, about 1 additional hour. The beef should be between 195°F and 205°F. Remove beef and vegetables from the pot and increase heat to high. Reduce liquid by half and season with a splash of Sherry vinegar.
Serve: Place broth in the bottom of a soup plate/pasta plate. Add beef and vegetables. Top each plate with 1/2 cup Valentine’s microgreens blend.
TIP: I know 195°F seems high for beef, but for this tougher cut it’s the temperature when the meat is tender.