Name: Pot Roast
Prep time: 55 min
Cook time: 55 min
Yield: 8
Ingredients: 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) -; 2 teaspoons pepper -; 2 teaspoons salt, divided -; 2 tablespoons canola oil -; 2 medium onions, cut into 1-inch pieces -; 2 celery ribs, chopped -; 3 garlic cloves, minced -; 1 tablespoon tomato paste -; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -; 2 bay leaves -; 1 cup dry red wine or reduced-sodium beef broth -; 2 cups reduced-sodium beef broth -; 1 pound small red potatoes, quartered -; 4 medium parsnips, peeled and cut into 2-inch pieces -; 6 medium carrots, cut into 2-inch pieces -; 1 tablespoon red wine vinegar -; 2 tablespoons minced fresh parsley -; Salt and pepper to taste -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Pot Roast

1. 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds) -

2. 2 teaspoons pepper -

3. 2 teaspoons salt, divided -

4. 2 tablespoons canola oil -

5. 2 medium onions, cut into 1-inch pieces -

6. 2 celery ribs, chopped -

7. 3 garlic cloves, minced -

8. 1 tablespoon tomato paste -

9. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

10. 2 bay leaves -

11. 1 cup dry red wine or reduced-sodium beef broth -

12. 2 cups reduced-sodium beef broth -

13. 1 pound small red potatoes, quartered -

14. 4 medium parsnips, peeled and cut into 2-inch pieces -

15. 6 medium carrots, cut into 2-inch pieces -

16. 1 tablespoon red wine vinegar -

17. 2 tablespoons minced fresh parsley -

18. Salt and pepper to taste -

How to cook deliciously - Pot Roast

1. Stage

Preheat the oven to 325º. Pat the roast dry with a paper towel, then tie it at 2-inch intervals with kitchen string. Sprinkle the roast with pepper and 1-1/2 teaspoons of salt. Editor's Tip: Patting the roast dry helps it get the best browning when searing, which adds a layer of flavor to the dish. Trussing gives the meat a uniform shape, helping it cook evenly.

2. Stage

In a Dutch oven, heat the oil over medium-high heat. Brown the roast on all sides. Remove it from the pan.

3. Stage

Add the onions, celery and 1/2 teaspoon salt to the same pan. Cook and stir over medium heat for 8 to 10 minutes or until the onions are browned. Add the garlic, tomato paste, thyme and bay leaves. Cook and stir for one minute longer. Editor's Tip: Use a sturdy spoon to scrape the bottom of the pan, stirring to free up all those browned bits created by searing the roast. These bits are called fond, and they're incredibly flavorful!

4. Stage

Add the wine, stirring to loosen the browned bits from the pan. Then, stir in the broth. Editor's Tip: Deglazing the pan is the best way to create a rich, complex, flavorful sauce. When the cold liquid hits the hot pan, it releases any remaining fond stuck to the pan.

5. Stage

Return the roast to the pan. Arrange the potatoes, parsnips and carrots around the roast. Bring the mixture to a boil. Transfer the Dutch oven to the oven and bake, covered, until the meat is fork-tender, 2 hours to 2 hours and 30 minutes. Editor's Tip: The best way to know if the roast is done is to pierce it with a fork. If the fork goes in easily and twists without resistance, you're good to go!

6. Stage

Remove the roast and vegetables from the pan, and keep them warm. Discard the bay leaves and skim the fat from the cooking juices. On the stovetop, bring the juices to a boil. Cook until the liquid is reduced by half (about 1-1/2 cups), 10 to 12 minutes. Stir in the vinegar and parsley, and season the sauce with salt and pepper to taste. Editor's Tip: While the roast cooks, its rich, beefy flavor seeps into the cooking liquid. It creates the perfect gravy! But it can be a touch rich, so we add a splash of red wine vinegar. It lends a beautiful brightness that really perks up the sauce.

7. Stage

Remove the string from the roast. Serve it with vegetables and sauce. Editor's Tip: Let the roast rest for at least 15 minutes before slicing. This is the key to keeping the juices inside the meat instead of spilling them onto the cutting board. Don't worry about the roast cooling down; it has plenty of residual heat to keep it warm.