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  • Pot Roast

    1 vote
    Pot Roast
    Prep: 30 min Cook: 2-3 hours Servings: 4
    by John A. Dryzga
    1 recipe
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    My father had a large repertoire of dishes that he prepared expertly. One of these dishes was by far the most requested, his pot roast. When family or friends were coming to visit, "Is Ray going to make his pot roast?" was the inevitable question. Not a pot roast always HIS pot roast. He was always more than happy to oblige. Now that Fall has arrived and a cool breeze is blowing, it's time to break out the Le Creuset and get braising. Dad always pretty much followed a set game plan when tackling this dish. I go a little more improvisational based on what the market has and what kind of mood I'm in. There are a few key concepts in making a good pot roast or any braised dish for that matter. Here are a few things to keep in mind:

    Ingredients

    • 3-4 Pound Beef Chuck Roast
    • 1-2 Medium Onions
    • 3 Medium Carrots
    • 2 Medium Celery Ribs
    • 2-3 Cloves of Garlic
    • 2 Cups Red Wine
    • 2-4 Cups of Veal or Beef Stock

    Directions

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat up vegetable oil in a dutch oven or other large cooking vessel with a lid.
    3. Brown pot roast well on all sides. Remove to platter. Pour out most of the fat.
    4. Sweat you aromatics in the pan until soft.
    5. Deglaze pan
    6. Put roast back in pan along with any juices that accumulated on the platter
    7. Add braising liquid(s) until the liquid level is 1/3 to 2/3 of the way up the roast.
    8. Bring to boil
    9. Cover and place in oven
    10. After one hour remove from oven and flip roast
    11. Cook additional 1-2 hours checking on roast every 30 minutes. Cook until a fork will go in fairly easy, but meets some resistance.
    12. When the meat is at this point, strain the cooking liquid, retaining the cooking liquid.
    13. Add the liquid back to the pot along with your new vegetables.
    14. Cook until a fork easily goes into and comes out of the meat with no resistance.
    15. Thicken cooking liquid with flour, a beurre manie(butter kneaded with flour, my preference) or corn starch mixed with water.
    16. It's best to let the pot roast sit a few hours or even overnight before serving.
    17. Serve with mashed potatoes, boiled potatoes or buttered noodles and a nice red wine.

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