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Ultimate Flat Iron Pot Roast
A richly flavored, tender pot roast made with flat‑iron steak, braised low and slow with red wine, beef stock, and marrow bones, served over buttery mashed potatoes and caramelized roasted vegetables. Includes detailed steps for seasoning, searing, braising, and finishing, plus tips for make‑ahead, storage, and troubleshooting.
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Cost Breakdown
Critical Success Points
- • Season and dry the beef thoroughly before searing.
- • Achieve a deep brown crust on all sides of the meat.
- • Braise at low temperature (275°F) for 3‑4 hours without over‑cooking.
- • Make and incorporate the beurre manié to achieve proper sauce body.
- • Remove the solidified fat layer after chilling for a cleaner finish.
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep face away while searing.
- • Oven and pot handles become extremely hot – use oven mitts.
- • Handle raw beef with separate cutting board and wash hands thoroughly.
- • Marrow bones are hard; handle with care to avoid chip injuries.
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