Lunch: Pot Roast with Carrots, Shallots, Mint and Lemon

This recipe includes superfoods such as:

Lemon

Health benefits of Pot Roast with Carrots, Shallots, Mint and Lemon

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

One 5-pound chuck blade roast, silver skin removed
Salt
1 pound slab pancetta, large dice
10 shallots, peeled and left whole
8 carrots, peeled and cut into 2-inch pieces
5 cloves garlic, peeled and smashed
2 tablespoons coriander seeds
10 sprigs fresh thyme
2 fresh bay leaves (dry are o.k. too)
2 cups apple cider
48 ounces beer (preferably porter or IPA)
1 cup fresh mint leaves, torn
2 lemons, zest only

Instructions

Sprinkle the roast liberally with salt (about 3 tablespoons), and refrigerate at least 3 hours or up to overnight. Pull the meat out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F. In a large Dutch oven over medium heat, render the pancetta until slightly crispy. Remove and reserve. Dry off the meat with a paper towel and begin to brown it in the same pan over medium-high heat for 2 minutes per side; remove and reserve. Reduce the heat to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and sweat until slightly caramelized and the vegetables start to release their aromas, about 4 minutes. Add the coriander, thyme and bay leaves, and continue to sweat for 1 minute. Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the sauce. Add the beer and bring to a simmer. Add the beef back in along with the pancetta. The liquid should be about three-quarters of the way up the meat. Baste the meat with the liquid, top with a lid and place in the oven until tender, basting every hour, for 3 to 4 hours. Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest.

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