Pot Roast with Root Vegetables
(from lawmama’s recipe box)
This is lawmama’s own personal tweaked pot roast recipe. This is one of my favorite dinner recipes of all time and I am still playing with it to make it perfecto!
Source: Cook's Illustrated
Prep time: 20 minutes
Cook time: 200 minutes
Serves 8 people
Categories: chuck roast, dinner
Ingredients
- 1 1.5 lb. chuck-eye roast, boneless
- 2 tablespoons olive oil
- 1 onion, medium, chopped
- 1 carrot, small, chopped
- 1 celery rib, chopped
- 2 cloves garlic
- 2 teaspoons sugar
- 1 cup chicken broth
- 1 cup beef broth
- 1 sprig thyme
- 1 1/2 cups water
- 1/4 cup red wine
- 1 1/2 pounds carrots
- 1 1/2 pounds potatoes, red, small
- 4 ribs celery
Directions
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Adjust oven rack to middle position and heat oven to 300 degrees.
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Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
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Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
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Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
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Transfer roast to large plate; set aside.
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Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
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Add garlic and sugar; cook until fragrant, about 30 seconds.
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Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
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Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
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Bring liquid to simmer over medium heat, then cover tightly with lid; transfer pot to oven.
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Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours. Do not allow to boil.
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Add carrots, red potatoes, and celery to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, about 40 minutes.
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Transfer roast to carving board; tent with foil to keep warm.
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Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
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Pour juices into gravy separator.
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Melt butter in the bottom of the pan and add flour to make a roux. Stir until nutty brown.
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Add juices (minus fat) back into the pot. Add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
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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.