Pot Roast and Popovers

Step 1

Preheat oven to 325F

Step 2

Aggressively season roast with salt and pepper

Step 3

Heat Dutch oven over medium-high heat with a drizzle of oil, half a turn of the pan

Step 4

Once oil is hot, melt 2 tablespoons of butter

Step 5

Add meat and brown well all over

Step 6

Remove meat to a platter and reduce heat a bit

Step 7

Add remaining butter, garlic and shallots

Step 8

Stir a minute or two, add tomato paste and stir until fragrant

Step 9

Add in wine and reduce by half

Step 10

Add consomme, herbs and bay; stir to combine

Step 11

Add carrots, celery, onions and potatoes, and set roast on top

Step 12

Cover pan and roast 2 1/2 to 3 hours until very tender

Step 13

Let stand, covered, while popovers bake

Step 14

To serve remove twine, slice, serve with vegetables alongside, meat juices spooned over top

Step 15

When meat comes out of oven raise temp to 400F

Step 16

Place muffin tin in the oven to heat

Step 17

Melt butter in a small pot

Step 18

In a large bowl whisk up flour, 3 tablespoons melted butter, milk, eggs and salt

Step 19

Do not over mix

Step 20

Remove muffin tin from oven and brush cups with 2 tablespoons of butter

Step 21

Divide batter among the muffin cups and bake 30 minutes until browned and puffed

Step 22

DO NOT OPEN OVEN DOOR UNTIL POPOVERS ARE DONE OR THEY WILL FALL

Step 23

When popovers are just about to come out of the oven, remove twine from the roast and slice

Step 24

Plate meat with veggies alongside and juices spooned over the top of everything

Step 25

Serve popovers immediately with more butter or beef juices for mopping