Ultimate Flat Iron Pot Roast

Ingredients

• 2 lb Flat Iron Steak (cut into two pieces, trimmed)
• 2 tbsp Kosher Salt (for tuxedo blend seasoning)
• 2 tbsp Freshly Ground Black Pepper (for tuxedo blend seasoning)
• 2 tbsp Vegetable Oil (high smoke point for searing)
• 2 count Large Yellow Onion (peeled, halved lengthwise, core left intact)
• 2 count Carrots (peeled, finely chopped)
• 2 count Celery Stalks (peeled, finely chopped)
• 1 count Parsnip (peeled, chopped)
• 1 cup Leek Whites (washed, dried, chopped)
• 1 count Garlic Head (halved widthwise to expose cloves)
• 2 sprig Fresh Thyme Sprigs (for bouquet garni)
• 1 sprig Fresh Rosemary Sprig (for bouquet garni)
• 2 count Bay Leaves (dried, for bouquet garni)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 4 cup Beef Stock (high quality, preferably homemade)
• 1 packet Unflavored Gelatin (sprinkled into stock to boost gelatin)
• 1.5 tbsp Tomato Paste (adds acidity and color)
• 0.25 cup All-Purpose Flour (for thickening the braise)
• 2 cup Dry Red Wine (Pinot Noir, deglazing)
• 1 tbsp Fish Sauce (adds umami richness)
• 2.5 tbsp Balsamic Vinegar (adds bright acidity)
• 2 count Marrow Bones (optional, for extra richness)
• 5 lb Large Yellow Potatoes (roasted then mashed)
• 1 cup Heavy Cream (for mashed potatoes)
• 1 cup Unsalted Butter (for mashed potatoes and beurre manié)
• to taste to taste Salt (kosher, for final seasoning)
• to taste to taste Freshly Ground Black Pepper (for final seasoning)

Instructions

1. Season the Beef

   Combine kosher salt and freshly ground black pepper in a bowl (tuxedo blend). Pat the flat‑iron pieces dry, then coat all sides liberally with the seasoning. Wrap tightly in plastic wrap (or leave uncovered for a crustier exterior) and refrigerate for at least 4 hours, preferably 1‑2 days.

   Time: PT15M

2. Prepare Vegetables & Bouquet Garni

   Peel and halve the onions lengthwise, keeping the core intact. Peel and finely chop carrots, celery, parsnip, and leek whites (about 1 cup). Wash leek whites, dry on a kitchen towel, then roll and press to remove moisture. Halve the garlic head widthwise. Assemble a bouquet garni: lay a wide leek leaf, place thyme sprigs, rosemary sprig, 2 bay leaves, and parsley, then tie securely with butcher twine.

   Time: PT20M

3. Boost the Stock with Gelatin

   Measure 4 cups of beef stock into a bowl. Sprinkle half of the gelatin packet over the surface, let it absorb, then stir gently. Add the remaining gelatin, stir until fully dissolved. Set aside.

   Time: PT5M

4. Sear the Beef

   Heat the Dutch oven over high heat, add 2 tbsp vegetable oil until smoking. Remove the beef from the wrap, pat dry, and place in the pot. Sear each side, moving the pieces to coat all surfaces, until a deep golden‑brown crust forms on all sides, about 3‑4 minutes per side.

   Time: PT10M

   Temperature: High

5. Degrease and Sauté Vegetables

   Discard the burnt oil, leaving any fond. Add a splash of fresh oil, then add the onion halves, carrots, celery, parsnip, and leek whites. Sauté 3‑5 minutes until lightly caramelized. Stir in 1‑2 tbsp tomato paste and 1/4 cup flour; cook 1 minute.

   Time: PT10M

   Temperature: Medium

6. Deglaze and Build Braising Liquid

   Add 1‑2 tbsp fish sauce and 2‑3 tbsp balsamic vinegar, stir. Pour in 2 cups dry red wine, stirring to loosen any remaining fond. Let the wine reduce by half (about 3‑4 minutes). Add the gelatin‑enriched beef stock, tomato paste, and optional splash of cognac. Stir well.

   Time: PT5M

   Temperature: Medium

7. Combine Beef, Bones, and Aromatics

   Return the seared beef to the pot. Add optional marrow bones, the halved garlic head, and the bouquet garni. Arrange the onion halves around the meat. Add enough wine/stock so the meat is almost fully submerged.

   Time: PT5M

8. Braise in the Oven

   Cover the Dutch oven with a tight‑fitting lid. Place in a pre‑heated oven at 275°F and braise for 3‑4 hours, until the meat is fork‑tender but still sliceable.

   Time: PT3H30M

   Temperature: 275°F

9. Cool and Slice the Beef

   Remove the pot from the oven. Transfer the beef, onions, and bones to a cutting board. Let cool 10‑15 minutes, then slice across the grain into 1‑inch thick rounds, then halve each round for serving.

   Time: PT15M

10. Roast Potatoes

    Preheat a separate oven to 400°F. Toss the peeled yellow potatoes (about 5 lb) with vegetable oil, salt, and pepper. Spread on a baking sheet and roast 45 minutes to 1 hour, until golden and tender. Let cool slightly, then halve lengthwise, poke holes with a fork, and cut into 2‑inch pieces.

    Time: PT45M

    Temperature: 400°F

11. Roast Vegetables

    On another baking sheet, toss the remaining parsnip, carrots (cut on the bias), and peeled celery root with oil, salt, and pepper. Roast at 400°F for 20‑30 minutes, flipping halfway, until caramelized.

    Time: PT30M

    Temperature: 400°F

12. Make Beurre Manié (Burman)

    Combine equal parts of the reserved braising fat and all‑purpose flour (2 tbsp each) with fingertips until a smooth paste forms.

    Time: PT5M

13. Thicken the Braising Liquid

    Strain the braising liquid through a fine mesh sieve into a clean saucepan. Bring to a gentle simmer. Whisk in half of the beurre manié; simmer 5‑10 minutes. If the sauce is still thin, whisk in the remaining paste. Skim any foam.

    Time: PT10M

    Temperature: Low Simmer

14. Prepare Rustic Mashed Potatoes

    In a large saucepan, combine the roasted potato pieces with 1 cup heavy cream and 1 cup unsalted butter. Mash until smooth and creamy; season with salt and pepper to taste. Keep warm.

    Time: PT10M

    Temperature: Medium

15. Plate and Serve

    On a serving platter, create a bed of mashed potatoes. Arrange sliced beef, caramelized onion halves, and roasted vegetables on top. Drizzle the thickened sauce over everything. Garnish with chopped parsley and, if desired, a spoonful of the solidified fat from the cooled braising liquid.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g