YOU WERE PROBABLY WONDERING if I was going to include this chapter at all—after all, pork, beef, and lamb, generally speaking, aren’t the lightest or healthiest foods in the world. But the truth is, sometimes you know you just want a bone to gnaw on, something savory and meaty that brings out your inner caveman. If the preceding chapters have proved one thing, it’s that vegetables and salads can be awfully satisfying. But that doesn’t mean that pork, beef, and lamb have to be cut from your healthy eating plan entirely. You simply must make smart choices about the cut and the cooking method. And, of course, pay attention and eat a practical portion—the best and most surefire way to lighten up.
The pig has always been an important staple food in the South. It’s been said that if cotton was king, then pig was queen. Swine provided the South with a stable supply of meat; pigs reproduce more frequently than cattle and sheep. Pigs were also easier to care for, and corn, perhaps the princess of Southern agriculture royalty, was used to feed and fatten the animals. Pork in some form or another often seasons traditionally prepared vegetables, appears on most Southern tables as a roast or chops, and is found slow-smoking in pits all across the South. Pigs were first introduced in the 1500s to what is now the southeastern United States by Spanish explorer Hernando de Soto. In fact, the famous hogs of Ossabaw Island, off the coast of Georgia, are descendants of those pigs brought to the New World by de Soto. Over time, some of the Spanish pigs escaped and became feral in southeastern forests.
But nowadays, few people are eating these heritage breeds of pork, and most of what’s sold in supermarkets is conventionally raised pork, primarily the breed American Yorkshire. These pigs are grown on large farms, sometimes called CAFOs. Defined by the Environmental Protection Agency, CAFO means Concentrated Animal Feeding Operation. It’s large-scale farming. This pork has been bred and fed to be leaner than their heritage-breed counterparts—some pork tenderloin is as lean as skinless chicken breast, and loin roasts and loin chops are also relatively low in fat.
That said, I really think you should give the heritage breeds you might find at your local farmers’ market a try. Berkshire, Mangalitsa, and Red Wattle pigs are often not as lean, but their meat is intensely flavored and supremely satisfying. Many of these breeds are raised on small farms and don’t have the negative environmental impact of factory farming; moreover, the care and stewardship is often more humane, as are the methods of slaughter.
All pork must be sufficiently cooked to eliminate disease-causing parasites and bacteria. However, today’s pork can be safely enjoyed when cooked to an internal temperature of 145°F. The meat will be pale pink, moist, and tender. Bourbon Grilled Pork Chops with Peach Barbecue Sauce is great for weekend grilling and Pulled Pork Tenderloin with Red Pepper Vinegar Sauce is simple and quick, great for a weeknight supper. Cider-Braised Pork Loin with Apple-Thyme Jus is deceptively easy and great for dinner parties and Sunday suppers. The leftovers make a mean sandwich, too!
Beef and
lamb were a bit slower to the Southern table, but have become a part of the modern American diet. Leaner cuts of beef include eye of round roast or steak, sirloin tip side steak, top round roast and steak, bottom round roast and steak, and top sirloin steak. You don’t necessarily have to sacrifice flavor by choosing lean cuts of beef. My recipes are intense with flavors such as vinegar, coffee, cocoa, and mustard.
I’ve made a lot of changes in my diet these past few years and one of them is eating less beef. But, sometimes … I crave a rich, juicy steak.
So, now, when I eat beef, I want it to be good, really good. I want it to be good for me and I want it to be good for the planet. Granted, I can’t do it all the time, but for the most part, I try to buy and eat grass-fed beef.
Dispensing antibiotics to healthy animals has become rote on the large cattle farms that dominate American agriculture. Medical experts increasingly condemn the practice and say it contributes to the emergence of antibiotic-resistant bacteria.
Grain-fed cattle spend most of their lives eating grass in pastures, and then move on to a feedlot where they eat an inexpensive, high-calorie grain diet for three to six months. Grain-fed beef raised in this manner is the most widely produced type of beef in the United States.
Grass-fed beef is beef that is raised solely on grass, not raised on grass then finished on corn. Grass-fed beef is leaner and can be more challenging to cook because it doesn’t have as much forgiving fat, but grass-fed beef is most often very full-flavored and exceptionally meaty.
Regardless of your choice of grain-fed or grass-fed, this chapter will help you dress up your table with Rack of Lamb with Pecan-Mint Dipping Sauce, snuggle in for some down-home comfort with Coffee-Braised Pot Roast, and celebrate the holidays with Spinach and Parmesan–Stuffed Beef Tenderloin.
CIDER-BRAISED PORK LOIN
WITH APPLE-THYME JUS
SERVES 8
Riverview Farms is a certified organic family farm on two hundred acres in the beautiful Appalachian foothills of northwest Georgia. In the fertile bottomlands of the Coosawattee River, two generations of the Swancy family (Carter and Beverly Swancy purchased the farm in 1975; their three grown sons—including Wes and his wife, Charlotte—now work the farm as well) grow certified organic vegetables, Berkshire pork, and grass-fed beef.
According to the USDA, the average American agrarian is a white male aged fifty-five or older. Charlotte is a young dynamo! She’s a mom and a marketer, an accountant and an activist. I have immense respect for her; she’s one of the hardest working women that I know. Charlotte and Wes are the faces of the new American farmer. If you have access to farm-raised meats, like Riverview Farms, make sure to support your local farmer.
1 tablespoon pure olive oil
1 (2-pound) center-cut boneless pork loin
1 sweet onion, sliced
2 cups apple cider
¼ cup apple cider vinegar
4 apples, such as Granny Smith or Honeycrisp, cored and quartered, plus more for garnish
3 thyme sprigs, plus more for garnish
2 bay leaves, preferably fresh
2 garlic cloves, very thinly sliced
Coarse kosher salt and freshly ground black pepper
Preheat the oven to 350°F.
Heat the oil over high heat in a large skillet until shimmering. Add the meat and brown on all sides, about 8 minutes. Remove to a plate. Decrease the heat to medium. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Add the cider and apple cider vinegar and stir to combine. Return the pork and any juices that have collected on the plate to the skillet. Surround it with the four quartered apples and toss in the sprigs of thyme and bay leaves.
Transfer to the heated oven. Cook, turning and basting occasionally, until the pork is tender and an instant-read thermometer inserted into the center of the meat registers 140°F to 145°F, 35 to 45 minutes, depending on the shape of thickness of the loin. The pork will be slightly pink in the center (this is desirable).
Transfer the pork to a cutting board, preferably with a moat. Tent with aluminum foil to keep warm. Let it rest for about 10 minutes. Meanwhile, taste the cider jus and adjust for seasoning with salt and pepper. Slice the pork loin into slices about ¼ inch thick and place on a warmed serving platter. Pour over some of the apple-thyme jus and top with the apples.
Garnish with additional thyme leaves and serve the remaining jus on the side.
Calories 298
Fat 12 g
Carbs 22 g
Fiber 2 g
Protein 26 g
BOURBON GRILLED PORK CHOPS
WITH PEACH BARBECUE SAUCE
SERVES 4 AND MAKES 3 CUPS SAUCE
Pork chops are a tender, quick-cooking cut of meat. In fact, so quick-cooking, that they are actually very easy to overcook. Cooking these chops on the bone, instead of using boneless chops, will help the pork cook more evenly, and make them less likely to dry out. Just make sure to trim away as much fat as possible for healthier results. The tangy Peach Barbecue Sauce, flavored with the zip of ginger and vinegar, and sweetened with natural honey, would be incredible on grilled or roasted chicken, as well.
I’ll be honest with you, this is a splurge meal since we’re cooking the meat on the bone and serving it with barbecue sauce—a plan-for-it, make-sure-to-work-out-that-day dinner. But, it’s worth it! I find it so depressing for someone to say to me, “Oh, you can’t have that on your diet, can you?” It’s not about “no,” it’s about saying “yes!” I can have anything as long as I am accountable with my exercise and stick to my plan. So, believe me, I am going to gnaw on this bone until it shines.
4 peaches (about 1¼ pounds), halved, pitted, and quartered
2 medium ripe tomatoes, seeded and quartered
1 tablespoon canola oil
1 sweet onion, chopped
1 tablespoon finely chopped fresh ginger
¼ cup apple cider vinegar
¼ cup honey
2 tablespoons bourbon
¼ cup coarse kosher salt, plus more for seasoning
Freshly ground black pepper
¼ cup firmly packed brown sugar
2 cups boiling water
3 cups ice cubes
4 center cut, bone-in pork chops, about 1-inch thick, well trimmed, (2¾ to 3 pounds)
In the bowl of a food processor fitted with the metal blade, puree the peaches and tomatoes until smooth; set aside. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add the ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the reserved peach-tomato puree, vinegar, honey, and bourbon; season with salt and pepper. Bring the mixture to a boil over high heat, then decrease the heat to simmer. Cook until the mixture is reduced by half and thickened, about 20 minutes. Taste and adjust for the seasoning with salt and pepper. Reserve ¼ cup sauce for basting the chops, and keep the remaining sauce warm in the saucepan until ready to serve.
Meanwhile, place the remaining ¼ cup salt and brown sugar in a medium heatproof bowl. Pour over the 2 cups boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the pork chops, cover the bowl with plastic wrap, and refrigerate to marinate, about 30 minutes. (Do not marinate any longer or the pork will be too salty. If you can’t cook it right at the 30-minute mark, remove the pork from the
marinade and refrigerate until ready to continue.) Remove from the brine, rinse well, and thoroughly dry pat with paper towels. Set aside.
Season the pork chops with pepper. Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.
Or, preheat a grill pan over medium-high heat until hot. Place the pork chops in the grill pan or on the grill and grill for 3 to 5 minutes per side or until the internal temperature reaches 145°F, brushing with Peach Barbecue Sauce in the last few minutes. Remove to a plate and cover with aluminum foil to rest and let the juices redistribute, 3 to 5 minutes. Serve immediately with reserved warm sauce on the side.
Pork Chop
Calories 327
Fat 13 g
Carbs 7 g
Fiber .4 g
Protein 44 g
Peach Barbecue Sauce per tablespoon
Calories 19.18
Fat .4 g
Carbs 4 g
Fiber .4 g
Protein .3 g
An instant-read thermometer is your best friend when it comes to cooking meat on the grill. Sometimes it’s hard to gauge the doneness of the meat, especially when you’ve got hot and cold spots on the grill, distractions like kids running around the yard, and the inevitable conversation magnet that a grill can be. An accurate digital instant-read thermometer will be your best grill-friend who will save you from overcooked chops or underdone chicken.
PULLED PORK TENDERLOIN
WITH RED PEPPER VINEGAR SAUCE
MAKES 4 CUPS TO SERVE 8
Pulled pork is traditionally a slow-cooked shoulder, shredded by hand into tender, succulent threads of meat, then doused with sauce. (My slow cooker chicken version pays a nod to this technique, too.) This variation uses a much leaner and quicker cooking cut of meat—the tenderloin. It’s a far cry from low- and slow-cooked shoulder, but the good news is that comes in far lower in saturated fat and is perfect for a splendid weeknight supper.
1 (14.5-ounce) can no-salt-added tomato puree
½ cup apple cider vinegar
½ cup apple juice
1 tablespoon dark brown sugar
1 teaspoon red pepper flakes
Coarse kosher salt and freshly ground black pepper
1 tablespoon canola oil
1½ pounds pork tenderloin
Coarse kosher salt and freshly ground black pepper
To make the sauce, combine the tomato puree, vinegar, apple juice, sugar, and red pepper flakes in a small stainless steel saucepan and bring to a boil over high heat. Season with salt and pepper.
To make the pork, preheat the oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Heat the oil in a large skillet over medium-high heat until shimmering. Season the pork with salt and pepper, then sear the tenderloin until well browned on all sides, 5 to 7 minutes.
Remove from the heat and place the tenderloin lengthwise on the prepared baking sheet. Top with about 1 cup of the red pepper vinegar sauce and roll to fully coat. Fold the foil over the top of the meat and pinch the ends of the foil to seal well. Bake until very tender, 30 to 45 minutes.
Remove from the oven and transfer the pork to a cutting board. Tip the cooking juices into a large bowl. Using a chef’s knife, chop the pork and add to the bowl with the cooking juices. Add sauce to taste, about 1½ cups. Taste and adjust for seasoning with salt and pepper. Serve with the remaining sauce on the side.
Red Pepper Vinegar Sauce per tablespoon
Calories 8
Fat .1 g
Carbs 2 g
Fiber .2 g
Protein .2 g
Pulled Pork Tenderloin
Calories 144
Fat 4 g
Carbs 10 g
Fiber 1 g
Protein 17 g
COCOA-CRUSTED TOP SIRLOIN
WITH MUSHROOMS
SERVES 4
The USDA advises that a 1-pound steak should serve four people. Even I’ll admit that when I see three or four slices of steak on my plate, I get a bit depressed. When I want a steak, I really want a meaty, juicy steak. So, I am suggesting a compromise. Cook the steak and weigh out the recommended portion, instead of just plopping a ½ pound—or more—of steak on your plate, and top it with the amazing, mushroomy sauce. The rich, earthy cocoa powder melts into the rich beef with superb, hearty results, and the mushrooms turn this into a veritable umami bomb. If you really want to go back for more, you can make that choice—or have scrumptious leftovers the next day, but I think you’ll be pleased with this ultra-meaty meal!
2 tablespoons cocoa powder
1 tablespoon firmly packed dark brown sugar
2 teaspoons coarse kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper
1 (1-pound) top sirloin steak, about 1½ inches thick
2 teaspoons pure olive oil
8 ounces mushrooms (such as cremini, chanterelle, morel, shiitake, and white button), sliced
2 tablespoons chopped fresh flat-leaf parsley
Coarse kosher salt and freshly ground black pepper
To make the rub, in a small bowl, combine the cocoa powder, sugar, salt, cinnamon, ginger, black pepper, and cayenne. Stir to combine.
Adjust the oven rack to the middle position and preheat oven to 350°F. Place an ovenproof rack over a rimmed baking sheet. Set aside.
Pat the steak dry with paper towels and season on one side with the cocoa-spice rub.
Heat the oil in a large skillet over medium-high heat just until smoking. Place the steak, rub-side down, in the skillet and cook for 15 seconds to sear the spice crust. (Don’t cook it any longer or the brown sugar will burn.) Flip to sear the other side, about 3 minutes. Transfer to the prepared rack and roast the steak until medium-rare and an instant-read thermometer inserted into the center of the meat registers 125°F, about 15 minutes.
Meanwhile, once you have transferred the steak, immediately add the mushrooms to the skillet and season with salt and pepper. Cook, stirring occasionally, until golden brown. Add the parsley and toss to combine. Taste and adjust for seasoning with salt and pepper.
Transfer the steak to a warmed serving platter, tent with aluminum foil, and let rest for 10 minutes. (Yes, 10 minutes. That way all the juices remain in the steak and don’t run out onto the cutting board. And, you’ll be topping it with hot mushrooms, so it’s going to be just fine.) Remove any fat on the edges and cut into ½-inch slices.
Serve topped with mushrooms.
Calories 157
Fat 7 g
Carbs 4 g
Fiber .7 g
Protein 20 g
Nobody wants to feel hungry or unsatisfied when trying to lose weight. One method of making sure you feel satiated and aren’t tempted to overindulge is to eat what’s really good for you first. Start with the vegetables or salad, for example. It’s especially helpful when you are working on portion control. You will fill up with fiber, and, if you listen to your body, you will be more likely to be satisfied with a smaller amount of protein than you are used to. I find this eating technique to be especially helpful at dinnertime.
SPINACH and PARMESAN-STUFFED BEEF TENDERLOIN
SERVES 15
Beef tenderloin is the most expensive cut of meat. It’s the gold standard of beef because, not surprisingly given its name, it’s the most tender. In beef, exercise means flavor, so the leg muscles are intensely flavored, but very tough. These cuts are more appropriate for long, slow cooking, like pot roast. The muscles along the back of the cow don’t get much exercise; these are the quick-cooking steaks like rib eye and New York strip that come from the primal cut called the loin. Underneath the loin is the tenderloin, which gets even less exercise than the loin.
The truth is that the tenderloin actually doesn’t have a lot of flavor. That’s why you most often see it wrapped in bacon or served with a horseradish cream sauce. In this stunning dish appropriate for a holiday feast, I’ve stuffed it with a savory combination of spinach and Parmesan, which really bumps up the flavor.
1 (3½-pound) beef tenderloin, trimmed
Coarse kosher salt and freshly ground black pepper
1 cup cooked spinach (thawed if frozen), squeezed dry and chopped
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons pure olive oil
Preheat the oven to 425°F.
Using a sharp knife, butterfly the tenderloin by cutting it open lengthwise, taking care not to cut all the way through and leaving a spine so you can open the tenderloin like a book. (Or ask your butcher to do it.) Season generously inside and out with salt and pepper. Rub the garlic paste on the inside of the tenderloin. Spread the spinach over the inside surface to cover. Sprinkle with the Parmesan cheese.
Reform the tenderloin and tie every 3 inches with kitchen twine to hold in the filling. Heat the oil in a large roasting pan and sear the meat on all sides over high heat. Roast until an instant-read thermometer inserted in the center of the meat and stuffing reads 120° to 125°F for medium-rare meat (the internal temperature of the meat will continue to rise about 10°F outside of the oven), about 20 to 25 minutes.
Remove to a carving board, preferably with a moat, and tent to keep warm. If serving hot, let stand for 10 to 15 minutes before carving. If serving at a buffet, cool for at least 30 minutes, then carve and serve within 2 hours. Or cool completely, wrap tightly in aluminum foil, and refrigerate for up to 2 days before carving and serving at room temperature.
Calories 291
Fat 22 g
Carbs .9 g
Fiber .3 g
Protein 20 g
RACK OF LAMB
WITH PECAN-MINT DIPPING SAUCE
SERVES 4
Mama has never been a big fan of lamb, but I have grown to love it. I find a rack of lamb to be a perfect celebration supper. The faintly sweet meat pairs nicely with the tangy yogurt sauce. Make sure the butcher removes the chine bone, also known the backbone, and that he cracks the rack between the ribs so you can easily cut it into chops.
1 rack of lamb (about 1½ pounds)
Coarse kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 garlic cloves, very finely chopped
¼ teaspoon red pepper flakes, or to taste
1 teaspoon pure olive oil
1 cup plain 2 percent Greek yogurt
2 garlic cloves, chopped
2 tablespoons chopped pecans
2 tablespoons chopped fresh mint, plus whole sprigs for garnish
2 tablespoons chopped fresh cilantro, plus whole sprigs for garnish
Coarse kosher salt and freshly ground black pepper
Preheat the oven to 375°F.
To make the lamb, remove the meat from the refrigerator 15 minutes before roasting. Season the rack with salt and pepper. In a small bowl, combine the mustard, garlic, and red pepper flakes to form a paste.
Heat the olive oil in a heavy-duty ovenproof skillet over high heat. When the oil is very hot, brown the lamb, 3 to 5 minutes per side. Flip the rack so the meat is right side up. Brush the mustard paste all across the top of the rack to coat. Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 135°F, 12 to 15 minutes. Turn the oven to broil and cook for a few minutes until the mustard coating is golden brown, about 2 minutes, depending on the strength of your broiler.
Meanwhile, to make the sauce, in a small bowl, combine the yogurt, garlic, pecans, mint, and cilantro. Season with salt and pepper.
Remove the skillet and transfer the rack of lamb to a carving board, preferably with a moat. Cover with aluminum foil and let rest about 5 minutes before slicing to let the juices redistribute. Slice between the bones, forming either single or double chops.
Place on a warmed serving platter and garnish with additional mint or cilantro. Serve immediately with the dipping sauce on the side.
Rack of Lamb
Calories 309
Fat 22 g
Carbs 2 g
Fiber .1 g
Protein 23 g
Pecan-Mint Dipping Sauce per tablespoon
Calories 16
Fat .9 g
Carbs .8 g
Fiber .1 g
Protein 1 g
GRILLED BALSAMIC FLANK STEAK
SERVES 6
“Against the grain” is a phrase used when cutting meat. It makes sense—unless you have no idea what it means. Meat is made of long muscle fibers aligned parallel to one other in bundles. The term grain refers to the direction. Some muscles, like the tenderloin, are finely grained and you can’t really tell which way they are aligned. However, muscles such as flank steak have thicker muscle bundles and a coarser grain. Cut with the grain, the result is muscle fibers that are long, stringy and tough. Cut against the grain, and you cut short muscle fibers that are short and tender. Serve this flavorful steak warm with vegetables, or tossed with a salad the next day.
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon pure olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
1 (1½-pound) beef flank steak
Coarse kosher salt and freshly ground black pepper
Combine the vinegar, mustard, oil, and onion and garlic powders in a large sealable bag or container and stir to combine. Add the steak. Turn a few times to coat the steak. Cover or seal and marinate, in the refrigerator, turning occasionally, for at least 30 minutes and up to 2 hours. Remove from the marinade and season with salt and pepper.
Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.
Grill the steaks to your desired doneness, about 4 minutes per side for medium-rare. Remove to a clean plate and set aside for 2 to 3 minutes to rest and let the juices redistribute.
Slice the steaks against the grain into ¼-inch strips and serve immediately.
Calories 166
Fat 7 g
Carbs .7 g
Fiber 0 g
Protein 22 g
Marinades are made up of three components: acid, oil, and herbs or spices. The acid helps to partially denature the meat’s proteins, opening up channels in the meat where flavor can seep in, but marinades mostly penetrate only the surface. If you want the flavor of the marinade to completely coat the meat, I suggest that you reserve some of the marinade (before adding the raw steak) to toss with the cut, cooked meat.
SERVES 8
Eye of round is from the rear leg of the steer and is a lean and fairly tough cut of meat. It needs low and slow cooking to coax the meat into tenderness. The addition of the anchovies is optional, but will give the meat a mighty umami boost, a handy technique to enhance the characteristic taste of the beef, while reducing the amount of fat. A “cup of Joe” may seem like a very odd addition to pot roast, but the full and slightly acidic taste of the coffee is a robust addition to the gravy.
1 (3-pound) eye of round
Coarse kosher salt and freshly ground black pepper
1 tablespoon pure olive oil
2 sweet onions, chopped
1 carrot, chopped
1 stalk celery, chopped
2 garlic cloves, chopped
4 anchovies, chopped (optional)
1 cup freshly brewed coffee
Remove the meat from the refrigerator and season all over with coarse kosher salt. Let rest at room temperature for at least 1 hour. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F.
Season the meat all over with pepper. Heat the oil in large, heavy-duty Dutch oven over medium-high heat. Add the meat and sear until dark brown on all sides, about 5 to 7 minutes. Remove to a plate. To the drippings in the pan, add the onions, carrot, and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the anchovies, stock, coffee, and bouquet garni. Return the seared roast to the pot. Cover and transfer to the oven. Roast until the meat is tender, about 3 hours.
Remove and discard the bouquet garni. Transfer the roast to a cutting board, preferably with a moat, and tent with aluminum foil to keep warm. In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree until smooth, a little at a time. Cook the pureed sauce over medium-high heat until the sauce coats the back of a spoon; if needed, thin with more stock to achieve this consistency. (I find that the vegetables are too overcooked to serve alongside the roast, but pureeing them with the gravy adds body and flavor.) Taste and adjust for seasoning with salt and pepper.
Slice the roast against the grain into ½-inch-thick slices. Transfer the meat to a large serving platter. Ladle some of the sauce over the meat and serve the remaining sauce on the side. Serve immediately.
Calories 282
Fat 9 g
Carbs 8 g
Fiber 1 g
Protein 40 g
