I bought all the ingredients for both meals below at Whole Foods Market. The butcher at my local Whole Foods was very knowledgeable and helped me pick the right cut of meat for this recipe. In hopes that you will check out your local Whole Foods I have partnered with them to give away a $25 gift card to one lucky blog reader.
**Contest Rules** All you have to do is leave a comment on this post; letting me know what your favorite thing about Whole Foods Market is. For an additional entree like Whole Foods Market Scottsdale on Facebook and leave another comment here letting me know you did. Contest ends at midnight on 11/7. Winner will be announced on the blog.
3 large russet potatoes, peeled & quartered
3 turnips, peeled & quartered
5 sprigs of flat leaf parsley
5 sprigs thyme
1 dried bay leaf
1 tbsp flour
1/2 tsp paprika
1/2 tsp ground all spice
1 beef rump roast (3-4lbs)
4 leeks, white & green parts, washed well & sliced
3 garlic cloves, thinly sliced
1 cup dry red wine
6 cups beef stock
2 tbsp tomato paste
6 large carrots
2 stalks celery, chopped
Preheat oven to 400. Place potatoes and turnips in a large roasting pan and toss with 3 tablespoons oil. Sprinkle with 2 teaspoons salt and 1/4 tsp pepper. Roast until golden brown and crisp. About 30-40 minutes. Remove from oven and set aside. Reduce temperature to 350.
Combine flour, 1 tsp salt, paprika and allspice in a small bowl. Place beef on a work surface and pat dry with paper towels. Sprinkle flour mixture over meat and pat to coat well.
Heat remaining 2 tbsp of oil in a large Dutch oven over medium heat until hot but not smoking. Sear meat on all sides until golden brown, about 2 minutes per side. Transfer to plate and set aside.
Reduce heat to medium low. Add leeks and garlic. Cook stirring occasionally until leeks are just softened about 3 mins. Add wine and deglaze pan by scraping any brown bits with a wooden spoon. Bring to a boil and cook until most of the wine has evaporated. Add stock, paste, herbs and roast. Cover and place in oven for 30 minutes. Turn and cook another 30 minutes.
Add carrots and celery cook for 1 1/2 hours; turning meat every 30 minutes.
Add potatoes and turnips. Return to oven, uncovered, and 30 minutes more. Season with salt and pepper.
Transfer meat to cutting board. Let sit 5 minutes to rest. Slice meat on the bias and serve with vegetables and sauce.
Pot Roast Ragu
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
2 cups finely chopped leftover pot roast and vegtables
1/2 cup beef broth
28 ounce can whole plum tomatoes
1 tsp chopped fresh thyme
1 tsp sea salt
1/4 tsp black pepper
1 lb pappardelle
Heat oil in a large skillet over medium heat. Add shallot and garlic and cook until softened, about 3 mins. Add wine and cook until most of the liquid has evaporated. Add copped meat and vegetables, stock, tomatoes and thyme. Bring to a boil and reduce to a simmer. Cover and cook 30 minutes until flavors blend and sauce thickens. Stir in salt and pepper. Serve over cooked pasta.