Thursday, December 1, 2011

Pot Roast

This recipe for pot roast closely follows one from the America's Test Kitchen Family Cookbook, but a lot of the fuss is taken out to make it easier.  As I reviewed the video to write the recipe I noticed that there are a few pieces of information missing, however they are all clarified in the recipe below.

Pot Roast has such a rich, deep, beefy flavor, there is nothing quite like it.  The only real work left in this recipe is the searing of the roast before turning it over to the oven.  Don't skip this step, it is more than worth the extra effort.  Finally, when you take the roast out of the oven it will be so tender that it will probably fall apart on you.  A decent butcher will tie the roast up for you, but, if you are like me you won't mind it falling apart.  Before you serve the roast, do your best to cut it against the grain.  Many people think that because the meat falls apart it will be tender, but the long grains of the meat are still not as pleasant to chew as they are if the meat is sliced against the grain.  This too is more than worth the effort required.

With these tips, your pot roast is sure to be easy, and guaranteed to be a hit with anyone who likes beef.

Pot Roast
Total Time: 5 hours     Serves: 6 to 8
  • 3-4 pound Chuck Roast
  • 1 large Onion, chopped
  • 2 medium cloves Garlic, chopped
  • 1 large Carrot, chopped
  • 1 stalk Celery, chopped
  • 1-2 Tablespoons Vegetable Oil
  • 2 teaspoons Sugar
  • 1 teaspoon Thyme
  • 1 can Chicken Broth
  • 1 can Beef Broth
  • 2 pounds Potatoes, peeled and chopped
  • 1 pound Carrots, peeled and chopped
  • Salt
  • Pepper

Season roast with salt and pepper on both sides. 

To a very hot pot add oil, and sear roast on all sides.  Once seared remove roast from pot and set aside.

Add onion, garlic, carrot, celery, sugar, thyme, chicken broth and beef broth to the pot, stir to combine.

Place roast back in pot, cover and cook at 300 for 3.5 hours.

Add potatoes and carrots to pot and cook for 1 hour.

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