Open-Face Pot Roast On Toasted Ciabatta Bread
I had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do.
Equipment
- 1 crock pot 7-quart
- 1 food processor 10-cup
- 1 cast-iron skillet 12-inch
- 1 saucepot 6-quart
- 2 rimmed baking sheet pans
- 1 chef's knife
- 1 serrated knife
- 1 cutting board
Ingredients
Ingredients for the Brisket Roast:
- 3 pound top-cut brisket roast
- 2 tbsps Canola oil
- 2 tbsps kosher salt
- 1 tbsp black pepper Freshly-ground
Ingredients for the Open-Face Pot Roast:
- 3 pound seared and seasoned brisket roast
- 2 large onions Quartered
- 4 ribs celery Roughly chopped
- 1 pound organic multi-colored carrots Roughly chopped (7 small carrots)
- 4 whole cloves garlic
- 2 fresh bay leaves Substitute dried ones
- 3 tbsps fresh thyme leaves Roughly chopped
- 2 sprigs fresh rosemary
- 1 tbsp kosher salt
- 1 1/2 tsps black pepper Freshly-ground
- 2 tbsps tomato paste
- 1/2 cup beef stock Unsalted
- 1/2 cup water
- 2 10.5 ounce cans beef consommé
- 1/4 cup Kitchen Bouquet seasoning
Garnish:
- 1/4 cup Italian flat-leaf parsley Roughly chopped
Ingredients for a *cornstarch slurry:
- 1 heaping tbsp cornstarch
- 1 tbsp water
Ingredients for the Toasted Ciabatta Toast:
- 4 rolls Ciabatta Sliced in half and toasted
- 8 tbsps butter Unsalted and softened
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Instructions
- Instructions for Searing the Brisket Roast:First, add 2 tablespoons of Canola oil to 1 sheet of paper towel. Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven to medium-high heat. Meanwhile, heat the skillet until it is smoking hot. Carefully lay the roast in the pan. Sear the first side for 3-5 minutes. Once the meat releases from the pan without resistance, flip it and sear the other side for another 3-5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat, add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer the reserved *deglazing liquid to a small bowl. Set aside.Instructions for the Open-Face Pot Roast:In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, reserved *deglazing liquid, and 1/2 cup of water.Place the lid on the Crockpot and set it for 8 hours on high.After 8 hours, turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, and transfer to a plate. Set aside.Transfer the vegetables to a food processor. Pour the remaining cooking liquid from the Crockpot into a large saucepot. Purée all the vegetables, then transfer them to the saucepot. Over medium heat, bring the sauce to a boil, then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.In a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what's known as a *cornstarch slurry) until the mixture becomes paste-like. Turn the heat back up to medium, add the *slurry, stirring occasionally, and bring the sauce back up to a boil. Once the sauce thickens, reduce the heat to the lowest setting) warm. Carefully add the pot roast and cover.Instructions for the Toasted Ciabatta:Preheat oven to 350°F.For the Ciabatta rolls, use a serrated knife and slice each roll in half lengthwise. Place 4 halves onto each rimmed baking sheet. Drizzled a little olive oil over each one, then sprinkled with kosher salt and fresh-ground pepper to taste. Transfer to the oven, bake for 7-10 minutes, or until golden brown.All I do to serve this dish is to lay the toasted Ciabatta bread, cut side up, on a plate. Arrange a good helping of the pot roast onto the toasted slices of Ciabatta.Garnish with Italian flat-leaf parsley. Served with a side of my Sautéed Spinach With Garlic.There you have it: my Open-Face Pot Roast on Toasted Ciabatta Bread.
Notes
1) *Cornstarch slurry: A Cornstarch slurry is a mix of equal parts cornstarch and water. Slurries are used to thicken gravies or sauces.
2) *Deglaze: Is to dilute the meat sediments ( in a pan) to make a gravy or sauce, typically using wine or stock.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.