Michael Symon'S Braised Pot Roast

• 5 lbs chuck blade roast (silver skin removed)
• 1 lb thick slab bacon (large dice)
• 8 carrots (rinsed and peeled and cut into 2 inch pieces)
• 15 shallots (peeled and left whole)
• 5 garlic cloves (peeled and smashed)
• 2 tablespoons coriander seeds
• 2 fresh bay leaves
• 16 ounces apple cider
• 4 cups beer
• 8 cups chicken (preferably homemade) or 8 cups beef stock (preferably homemade)
• 8 sprigs thyme
• salt
• 1/2 cup mint leaf (torn)
• 2 lemons (zest only)

1. Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
2. Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
3. Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
4. Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
5. Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.

blade roast, bacon, carrots, shallots, garlic, coriander seeds, bay leaves, apple cider, beer, chicken, thyme, salt, mint leaf, lemons

Taken from www.food.com/recipe/michael-symons-braised-pot-roast-473102 (may not work)