Ingredients

For the pot roast:

• 3 pounds beef chuck, tied
• Kosher salt and coarse black pepper
• Olive oil or vegetable oil, for liberal drizzling
• 4 tablespoons butter (1/2 stick), divided
• 2 cloves garlic, chopped
• 2 shallots, finely chopped
• 1/4 cup tomato paste
• 1 cup dry wine or 1 additional cup beef consommé
• 1 can beef consommé (10.5 ounces)
• 1 herb bundle of sage, marjoram and parsley
• 2 fresh bay leaves
• 3-4 carrots, peeled and cut into chunks on the bias
• 2-3 ribs celery, cut into chunks on the bias
• 2 medium onions, quartered, root ends attached
• 12 small potatoes, halved
• Watercress leaves, for garnish

For the popovers:

• 5 tablespoons butter, divided
• 1 1/2 cups flour
• 1 1/2 cups whole milk
• 3 organic eggs
• A couple of pinches of salt

Description

Rachaelray.com - The Official Website Of Rachael Ray Where You Can Find Thousands Of Rachael Ray's Recipes, Including 30 Minute Meals, Information About Her TV Shows, Her Magazine, Her Products And Her Nonprofit Work.

View Full Recipe