Rach on the Radio - Pot Roast and Popovers

Pot Roast and Popovers

• For the Pot Roast:
• 3 pounds beef chuck, tied
• Kosher salt and coarse black pepper
• Olive or vegetable oil, for liberal drizzling
• 1/2 stick butter, divided
• 2 cloves garlic, chopped
• 2 shallots, finely chopped
• 1/4 cup tomato paste
• 1 cup dry wine
• 1 can beef consommé
• Herb bundle of sage, marjoram, parsley
• 2 fresh bay leaves
• 3 to 4 carrots, peeled and cut into chunks on the bias
• 2 to 3 ribs celery, cut into chunks on the bias
• 2 medium onions, quartered, root end attached
• 12 small potatoes, halved
• Watercress leaves, for garnish
   
• For the Popovers:
• 5 tablespoons butter
• 1 1/2 cups flour
• 1 1/2 cups whole milk
• 3 organic eggs
• A couple of pinches of salt