Provided by: Chef Charlie Palmer
Heat the oil in a Dutch oven over medium heat. Season the meat generously with salt and pepper and sear, turning frequently, until all sides are lightly browned.
Remove the meat from the pot. Drain off all the fat and carefully wipe the pot clean with paper towels. Return the meat to the pot, add the broth, wine, 1 cup water, chopped carrots and onion, tomato paste, marjoram, thyme, bay leaves, cinnamon, and salt and pepper to taste.
Bring to a boil and immediately reduce the heat, cover, and cook at a low simmer for about 2 and a 1/2 to 3 hours or until the meat is almost tender. Alternatively, the pot roast can be cooked in a 350-degree oven for about 3 hours.
Remove the meat from the cooking liquid and set it aside. Skim off the excess fat from the cooking liquid and strain the liquid through a fine sieve, pressing against the solids to extract as much of the liquid as possible. Discard the solids.
Return the meat and the strained liquid to the Dutch oven. Add the pearl onions, baby carrots, potatoes, and turnips, place over medium heat, and bring to a boil. Lower the heat, and simmer for 15 minutes. Add the peas, and cook for an additional 5 minutes or until the vegetables are tender.
Remove the meat and vegetables from the cooking liquid, and place them on a serving platter. Tent lightly with aluminum foil to keep warm. If the cooking liquid is not thick like a gravy, return it to medium heat and whisk in the optional cornstarch mixture or the butter-flour mixture, a small amount at a time.
Slice the meat into 1/4-inch-thick pieces and arrange it down the center of the serving platter. Place the vegetables around the edge of the platter, and spoon some gravy over the top. Serve with the remaining gravy.(Published 2007)