Pot Roast
One important choice to keep in mind when first contemplating preparing a juicy, tender pot roast is the piece of beef that you choose. Look for a thick cut (2-3 inches thick is optimal) that is well marbled. Well marbled does not mean thick bands of fat within the cut of meat. Marbling is the thin streaks, often just curliques, of fat that are evident scattered throughout the roast. This marbling, actually a specialized form of fat, will melt into the meat during the cooking process. It deposits flavor as it renders your pot roast fork tender and delicious.
It pays to be picky about this! Don’t just take a roast because it’s on display in the meat counter. Take the time to look over the chuck roasts and even consult with the attendant; they may have some additional chuck roasts in back that they can bring out for you.
This is one dish that must be slow-cooked to well done. The slow cooking process and marbling ensure that your pot roast will be everything that you remember from those wonderful home cooked meals.
This slow cooking method traditionally used for pot roasts is called braising. This simply means searing the outside of the meat to achieve browning and enhanced flavor, then introducing a moderate amount of liquid so the meat simmers slowly in a bath of enhancing flavors.
When incorporating herbs to season your Pot Roast, try using a bouquet garni bag for the larger tougher stems. This is usually a porous cheesecloth bag that holds the herbs and is easy to pull out when you are ready to serve.
With a little bit of informed prep you can produce a Pot Roast that gets raves every time.
- 3.5 lb Whole Chuck Roast
- 2 tbsp Canola Oil
- 1/4 cup Flour
- 1/2 tsp Dried Rosemary
- 2 each Bay Leaves
- 1/2 tsp Rubbed Sage
- 1 tsp Kosher Salt
- 1 tsp Ground Pepper
- 1 Medium Onion (Thick slices)
- 4 clove Garlic (chopped)
- 1/4 cup Red Wine (optional)
- 6 Small Red Potatoes (Halved)
- 4 Medium Carrots (Peeled and cut up)
- 1 Large Parsnip (Peeled and cut up, optional)
- 1 cup Water
Preheat oven to 325°F
Sprinkle the roast with salt and pepper. Sprinkle both sides of the roast with 1 tablespoon of flour. Set remaining flour aside for use in the gravy later.
Add Canola oil to a deep oven-proof skillet or a Dutch oven (preferred). Heat on medium high heat until oil shimmers.
Place chuck roast into skillet and sear one side for 3 minutes. The meat should release easily from the bottom of the Dutch oven. If it does not, continue searing, testing at short intervals until you can turn it over easily with a meat fork.
Sear the other side for 3 minutes.
Remove roast from Dutch oven and add the wine. Scrape up the browned bits with the wine (deglaze) then put the roast back into the Dutch oven.
Add herbs, preferably in a cheesecloth bag (bouquet garni).
Add just enough beef broth to reach halfway up the sides of the roast.
Cover the roast and place in the oven for 1 1/2 hours.
Add carrots and potatoes to the Dutch oven and return to oven for another ½ hour to 1 hour. After ½ hour check every 15 minutes until the roast is very fork tender.
Remove from oven and place Dutch oven on the stove.
Remove pot roast and veggies from the Dutch oven and set aside.
Make a smooth slurry of the remaining flour and ½ cup beef broth or water.
Pour slurry into the remaining juices in the Dutch oven and cook over medium heat until gravy is thickened. Thin it down if necessary with more beef broth or water and adjust the seasonings to taste.
Serve pot roast with a little gravy poured over and the remainder on the side.