Recipe for a simple pot roast?
- Sarah McC Dec 26, 2008 11:14 AM
I have 3lb. of chuck roast, yukons, carrots and canned tomatoes, and I want to make a simple pot roast tomorrow.
What's the best way? I have lots of time; I'm mostly worried about overcooking the potatoes and carrots.
Are you serving it early tomorrow, or could it rest in the fridge overnight and develop flavor?
Simple Pot Roast Braise
Preheat oven to 300F. Rub the thawed meat with kosher salt, pepper and Old Bay spice (if you have it) or Cavenders or Steak Grilling spice blend. Stab the roast in several places to different depths, and insert a garlic clove into each 'wound'. Place in a reasonably close fitting covered casserole dish or Dutch Oven. Add beef broth to come up almost all the way up the side of the meat, but not bury it. Cover and cook. Total cook time is about 1 hour per pound. You said 3 pounds. So after 2 hours add the potatoes, carrots. Personally I'd skip the tomatoes and add a sliced onion. But if you want tomatoes add them here, sans juices. Check meat for doneness after half an hour. And again in 15 minutes if you need to... The roast should be 'shreddable' done after 3 hours.
I do mine in my crockpot, but you can do yours in your oven, set to a low temp. First, I season my roast with salt and pepper. Then, I sear it in a skillet with vegetable oil on both sides. When it's nice and brown, I move it to my crockpot. Then I deglaze the pan with a can of diced tomatoes. i make sure to scrape up all the brown and crunchy bits, then pour it in the crock. Then I add chopped onions, garlic, potatoes, and carrots. I hot it with a couple shots of soy sauce and Worcestershire sauce, then let it cook on "low" until the meat shreds with a fork.
Just about any recipe posted here should work. One
note with chuck roast. The usual way to tell
if it's done is to stick a fork in it an pull up;
if the fork comes out without raising the
meat, it's done. But chuck has a "tenderloin"
section and a tougher one, so be sure
to poke it in more than one place.
I make mine with two batches of veggies... after searing the roast and adding stock I toss in big chunks of carrots, potatoes, parsnips (my wife's favorite... add a great sweetness to the flavor profile), and red onion to give up their flavor to the stock, becoming mush in the process. As the roast nears doneness I strain these out and add smaller, more uniformly sliced/diced veggies, usually adding mushrooms as well. The result is a a wonderfully tender roast with a very flavorful braising liquid and firm veggies. It might not be worth it to waste the first batch of veggies, but I love the flavor they give to the liquid and meat and hate my pot roast to have veggies that are mush.
Thanks for the suggestions. This was my intuitive thinking. I want to sear first of all, then add stock and tomatoes (I have to have the tomatoes because that's the way my mom did it!), then braise in the oven for a few hours.
I have a crock pot, but I always find that the result is very liquidy and steamy tasting.