Classic beef pot roast with pistachio salt from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on January 09, 2023

    Used potatoes instead of turnips, had a slightly smaller roast and cut back the time by a half hour or so, already falling apart, skipped the pistachios, very delicious.

  • sarahkalsbeek on February 08, 2020

    Very delicious! We chose to cook this all in our round large le creuset. The vegetables could have been more tender. Wondering if that's due to the pot we chose. We'd just add them a bit earlier next time. Served with some homemade Parker house rolls and the celery butter from this book. Added parsnips like a previous commenter!

  • hillsboroks on November 16, 2018

    This was the most flavorful pot roast I have ever made. I used a beef chuck cross rib roast that was about 5 inches thick so I cut it in half before browning. I think doing this helped take the roasting time to about 4 1/2 hours, perfect for a rainy afternoon. I added a teaspoon of Better Than Bullion mushroom stock concentrate to the beef stock to amp up the umami. As Gobegal says the broth is fabulous. I also subbed in regular yellow onions for the Vidalia onions and 3 big parsnips for the turnips. We ended up with plenty of vegetables, perfectly seasoned delicious broth, and meltingly tender beef. I didn't bother to make the pistachio salt but will try it next time.

  • Globegal on October 14, 2017

    This takes 6 hours or so to cook. The broth is delicious & this recipe doesn't have enough vegetables to take advantage of that.

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Reviews about this recipe

  • Serious Eats

    You could certainly tweak the vegetables to suit your tastes. Potatoes, parsnips, celery root, and rutabaga would all work just as well as the carrots, turnips, and celery already in the pot.

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