Pot Roast with Duck Fat Semolina Potatoes and Pan Gravy
Servings 4
A hearty meal featuring tender, slow-cooked beef with carrots, served alongside crispy semolina-coated potatoes roasted in duck fat. Finished with a sprinkle of fresh rosemary salt and a simple pan gravy made from the roast's own juices, it's a comforting dish perfect for any dinner.
Ingredients
For the Pot Roast
- 1.5 –2 kg 3–4 lb chuck roast (or brisket)
- Salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1 large onion cut into thick wedges
- 4 cloves garlic smashed
- 3 carrots peeled and cut into large chunks
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups beef stock or broth
- 1 cup red wine optional; substitute with more beef stock if preferred
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
For the Duck Fat Semolina Potatoes
- 1 kg 2 lb floury potatoes (e.g., Maris Piper or Russet)
- 2 –3 tablespoons fine semolina
- 4 tablespoons duck fat or substitute with beef tallow or good quality oil
- Salt and pepper
For the Fresh Rosemary Salt
- 2 tablespoons flaky sea salt e.g., Maldon
- 2 teaspoons finely chopped fresh rosemary leaves
For the Simple Pan Gravy
- Braising liquid from the pot roast approximately 2–3 cups
- 1 –2 tablespoons unsalted butter
- Salt to taste
Method
Preheat and Prepare
- Preheat your oven to 160°C (325°F) for the roast.
- Pat the roast dry with paper towels. Season generously with salt and pepper.
Sear the Meat
- In a large Dutch oven, heat olive oil over medium-high heat.
- Sear the roast for 4–5 minutes per side until deeply browned. Transfer to a plate.
Sauté the Aromatics
- In the same pot, sauté the onion and garlic until softened and lightly browned.
- Stir in the tomato paste and cook for 1 minute to caramelize.
Deglaze
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
Build the Braise
- Return the roast to the pot.
- Add the carrots, bay leaves, rosemary, and beef stock.
- The liquid should come halfway up the sides of the meat.
Braise
- Cover the pot tightly with a lid and transfer to the oven.
- Cook for 3–4 hours, or until the roast is fork-tender and falls apart easily.
Prepare the Semolina Potatoes (Start ~1 hour before the roast is done)
- Parboil:
- Peel and cut the potatoes into large chunks.
- Place them in cold salted water, bring to a boil, and simmer for 8–10 minutes until just tender at the edges.
- Drain thoroughly, then rough up the edges by shaking them gently in the colander.
- Coat:
- Sprinkle semolina evenly over the potatoes. Toss to coat.
- Roast:
- Preheat the oven to 220°C (425°F).
- Heat a large roasting pan with duck fat in the oven for 5 minutes until shimmering hot.
- Carefully add the potatoes, turning them so they're coated in fat.
- Roast for 35–40 minutes, flipping once or twice, until deeply golden and crispy.
Make the Fresh Rosemary Salt
- In a mortar and pestle, combine the flaky sea salt and finely chopped fresh rosemary.
- Pound gently to release the oils, creating a fragrant, herbaceous salt.
Prepare the Simple Pan Gravy
- After removing the roast and vegetables, strain the braising liquid through a fine-mesh sieve into a saucepan to remove solids.
- Place the saucepan over medium heat and bring the liquid to a gentle simmer. Let it reduce uncovered, stirring occasionally, until it thickens slightly and the flavors concentrate (this may take 15–30 minutes).
- Once reduced to your desired consistency, remove from heat and stir in the unsalted butter until fully melted and the sauce appears glossy.
- Taste and add salt as needed.
Finish and Serve
- Slice the pot roast and arrange it on a serving platter alongside the roasted carrots.
- Serve with the crispy semolina potatoes, sprinkled generously with the fresh rosemary salt.
- Drizzle the warm gravy over the meat and potatoes.