Combining steps to make a pot roast with orzo for a twist on a classic dish, yiouvetsi, which is traditionally made in earthenware pots with lamb. Sweet and savory, with extra comfort from the pasta (orzo). Choose a high quality orzo and choose wisely on using cinnamon or not :). This recipe is a 3 to 4hr stovetop version where the orzo is mostly cooked separately. Traditional recipes braise the beef in an oven and the orzo is cooked in the sauce for an extended period of time.
Ingredients (makes 6 servings)
Chuck roast 2-3 lb - (optional - cut into 3-4 separate pieces and add salt/pepper before cooking)
Carrots - 2 Large - chopped into 1/2 inch circles
Celery - 1 stalk - chopped
Onion - 1 Large - chopped
1 Tbsp Olive oil
Tomato paste - 6 oz
Broth - 64 oz (beef, chicken or vegetable depending on your preference)
Allspice - 1 Tsp
Bay leaves - 2
Black pepper - 1 Tsp
Fresh thyme - 2 sprigs
Optional: 1 Tsp Cinnamon
Optional: Garlic - 2 cloves - chopped
Optional: 1 Tsp nutmeg
Salt
Orzo - 2 cups
Steps (4 hours / stovetop version)
Set a stock pot/dutch oven, to medium heat.
Once heated, add 1 Tbsp of Olive Oil and and add the chuck roast pieces to the pan.
Allow to sear, about 7 minutes, then flip and cook for another 5 minutes.
Add the chopped onions, carrots, garlic to the pot and stir for 5 minutes. Add a pinch of salt.
Add the tomato paste, allspice, black pepper (and cinnamon (optional) and incorporate and stir for 2 minutes.
Add 32 oz of broth , bay leaves and thyme, and cover while setting the pot to medium-low heat. Aim to have most of the meat mostly covered in liquid.
Periodically flip the meat and stir the ingredients. If the lid is secure, the liquid should not be reducing much through the cooking process, but add more broth as you go to keep the meat mostly covered.
After about 3 hours, the meat should start to feel tender and potentially be able to be pulled apart.
When the meat has reached a tender point, remove the lid and let the liquid reduce for 15-20 minutes. Remove the thyme and bay leaves.
Salt to taste, and if the liquid isn't sweet enough, a pinch of sugar can be added.
Orzo
to control the portions and find the right balance between orzo and sauce, cook the orzo separately in salted water, cook until fork tender, then strain.
Remove most of the orzo liquid from the pot, add in some of the meat and , vegetables and sauce, then add orzo 1/2 cup at a time. Stir while under medium heat to thicken. Add meat/sauce as preferred.
Serve
Serve with a drizzle of olive oil, black pepper, and/or grated cheese. Traditionally, a graviera is used, which is similar to an aged gruyere.
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