Pot Roast
User Reviews
5
Pot Roast
Description
The Pot Roast begins by seasoning a 3-pound beef roast with kosher salt and black pepper and searing it in olive oil to brown the exterior. Vegetables including diced celery, roughly chopped onion, and peeled carrots soften in the pot after the roast is set aside, enhanced by smashed garlic, tomato paste, fresh thyme leaves, rosemary sprigs, and Worcestershire sauce.
Red wine is added to deglaze the pot, elevating flavor by lifting browned bits from the searing process. Beef stock is poured in to form a braising liquid, into which the roast is returned. Covered and baked in a 325°F oven for three to three and a half hours, the beef becomes very tender.
After cooking, the roast is removed and the solids strained from the broth. The liquid is thickened by mixing some with cornstarch and returning it to the pot, producing a gravy-like sauce. Potatoes and additional carrots are added to simmer until tender, absorbing savory, rich flavors from the braising liquid.
This pot roast makes a traditional, comforting meal showcasing slow-cooked beef with well-integrated herbs and vegetables. It pairs well with mashed potatoes or rice. The recipe's tips suggest skipping potatoes if serving with mashed potatoes, and emphasize scraping the cru for maximum flavor enhancement during deglazing.
Ingredients
- 3 pounds beef top round roast or whole chuck round roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons olive oil
- 2 celery diced, ribs
- 3 carrot peeled and divided
- 1 yellow onion peeled and roughly chopped
- 5 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 pieces thyme leaves removed
- 4 rosemary leaves removed, sprigs
- 1 1/2 cups red wine
- 3 1/2 cups beef stock (you could also use chicken stock in a pinch)
- 2 teaspoons corn starch
- 2 potato halved, red
- 3 carrot peeled and chopped
Instructions
- Preheat oven to 325F. Season meat with salt and pepper. In a large pot, set over medium heat, add the olive oil. When hot, add the meat and sear on both sides for 4 to 5 minutes until browned.
- Remove the meat from the pot, turn the heat down to medium-low and add in the celery, yellow onion, and carrots. Cook until slightly softened, about 4-5 minutes. Add in the smashed garlic, tomato paste, fresh herbs, worchestire and mix until combined.
- Pour in the red wine and scrape the bottom of the pot, being sure to lift up any bits. This will flavor the pot roast even more! Pour in the beef stock and give it a mix. Add the meat back to the pot and put the lid on top. Transfer to the oven and cook for 3 to 3 1/2 hours, until very tender.
- Remove the meat from the pot. Strain the broth through a strainer into a bowl and discard the solids. To thicken the sauce, add a few tablespoons of the strained liquid to a bowl. Whisk in two teaspoons of corn starch until smooth. Pour the stock slurry and the rest of the stock to the pot.
- Add the meat back to the pot, along with the red potatoes and carrots. Cover with a lid and simmer on the stove for 20 to 30 minutes on medium-low, until the potatoes and carrots are tender.
Notes
- To thicken the sauce into gravy, mix some of the strained braising liquid with cornstarch or flour until smooth, then stir it back into the sauce before returning the meat and vegetables.
- When pouring in red wine, scrape the bottom of the pot to lift browned bits (fond), which adds deeper flavor to the dish.
- If serving mashed potatoes on the side, you can omit the red potatoes included in the braise; otherwise, they add heartiness when cooked with the roast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1187mg | 49% |
| Potassium | 929mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10322IU | 206% |
| Vitamin C | 14mg | 16% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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