American Cuisine · Beef

Pot Roast

pot-roast.jpg

The curse of not cooking turkey for Thanksgiving has exacted its revenge.

I didn’t cook turkey because 1. I was feeding two people 2. it takes too long. Well, apparently cooking a good pot roast is more complicated and time-consuming. It’s just meat and potatoes darnit! I’m done complaining – the results were spectacular. However, I won’t be making this any time soon unless there’s some major bribing involved. I can be bribed by food by the way ;)

browning-pot-roast.jpg

No need to workout after flipping this hunk of meat 8 times!

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Finished! 5 hours later…can I eat already?

Adapted from Cooksillustrated.com

Ingredients

1 chuck-eye roast (about 5 1/2 pounds), boneless (standard Costco size)
Table salt, ground black pepper, thyme, and rosemary
2 tablespoon vegetable oil 
2  medium onion , chopped medium 
1 small package of baby carrots (approx. 10-15)  
2  small ribs of  celery , chopped medium 
3  medium cloves garlic , minced
2 teaspoons granulated sugar
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 sprig fresh thyme
1 1/2 cups water
1/4 cup dry red wine
1 1/2 pounds small red potatoes , halved if larger than 1 1/2 inches in diameter (about 5 cups) 
2 small ribs of celery, chopped medium

Directions

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt, pepper, thyme, and rosemary.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.

3. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours.

4. Add celery, red potatoes, and to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.

5. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

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