Crispy Pot Roast

with Broccoli Rabe

Makes 4 to 6 servings

Most roasted meats don’t have the texture or super-savory caramelized flavor of a well-seared steak, and most steaks don’t have the super-tender texture of a slow-cooked hunk of meat. This recipe has both, thanks to a technique I call “roast, slice, and sear.” It’s as straightforward as it sounds: Roast a large-format piece of meat, then cut it into slices and sear them until they’re well browned, like a steak.

Pot Roast

• One 4-pound boneless beef chuck roast
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 large white onions, halved and thinly sliced
• 3 cups chicken stock, preferably homemade
• 2 cups red wine
• ⅔ cup red wine vinegar
• ¼ cup sugar
• 10 thyme sprigs

Preheat the oven to 275°F. Season the chuck roast with salt and pepper and let sit for 30 minutes.

In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the onions and 2 teaspoons salt and cook, stirring occasionally, until lightly caramelized, about 15 minutes. Add the stock, wine, vinegar, and sugar and bring to a boil. Add the roast and cover the pot. Braise, turning the pot roast over and adding the thyme after 1 hour, until the pot roast is tender throughout, about 2½ hours total. Remove the pot roast from the pot and place on a cutting board.

Remove the thyme from the braising liquid and discard. Bring the braising liquid and onions to a boil, then reduce until thickened and glazy. The pot roast can be made a day ahead and refrigerated until ready to use.

For Serving

• 1 bunch (16 to 20 stems) broccoli rabe
• Extra-virgin olive oil
• Kosher salt
• 1 tablespoon thinly sliced sage
• Pinch of red pepper flakes
• Pot Roast
• All-purpose flour
• Reduced braising liquid and onions (from the Pot Roast)
• 2 tablespoons chopped chives

Bring a large saucepan of salted water to a boil and prepare an ice bath. Trim the bottom inch or so off the ends of the broccoli rabe stems. Working in batches, blanch the broccoli rabe until bright green and crisp tender, 2 to 3 minutes. Transfer to the ice bath to cool, then drain and lightly squeeze dry.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the broccoli rabe, season with salt, and cook, flipping a few times, until warmed through and tender, about 2 minutes. Add the sage and red pepper flakes and season with salt.

Slice the pot roast into 1-inch-thick medallions and season with salt. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Dust the cut sides of the medallions with flour and pat off the excess. Sear the medallions in the hot oil until browned on both sides, 2 to 3 minutes per side. Add the reduced braising liquid and onions and spoon them over the beef until it’s well coated. Arrange the pot roast slices on a platter (or individual plates) and drizzle with olive oil. Top with the chives and serve with the broccoli rabe.

The Takeaway

In addition to giving the beef the “roast, slice, and sear” treatment, I also reduce its braising liquid down into a glaze, which I brush on the medallions as they’re seared in a hot skillet. While some glazes are meant to layer a big, bold flavor on top of, say, a grilled piece of chicken or pork, the glaze in this recipe tastes much like meat it was used to braise, which enhances its flavor.