One-Pot Simple Pot Roast with Root Vegetables
By Dan SouzaPublished on September 10, 2020
Time
4 hours
Yield
Serves 6
Ingredients
1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervalsSalt and pepper 3 tablespoons vegetable oil 1 onion, chopped1 celery rib, chopped4 garlic cloves, minced2 teaspoons sugar 1 teaspoon fresh minced thyme or ¼ teaspoon dried1 cup chicken broth 1 cup beef broth 1 cup water 1½ pounds carrots, peeled and cut into 3-inch pieces1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces1½ pounds parsnips, peeled and cut into 3-inch pieces⅓ cup red wine
Before You Begin
Use a good-quality, medium-bodied wine, such as a Côtes du Rhône or a Pinot Noir, for this dish.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add both beef roasts and brown on all sides, 7 to 10 minutes; transfer to large plate.
- Add remaining 1 tablespoon oil, onion, and celery to now-empty pot and cook over medium heat until vegetables are softened, 5 to 7 minutes. Stir in garlic, sugar, and thyme and cook until fragrant, about 30 seconds. Stir in broths and water, scraping up any browned bits.
- Add browned roasts and any accumulated juices to pot and bring to simmer. Cover, transfer pot to oven, and cook for 2 hours, flipping roasts halfway through cooking.
- Remove pot from oven. Nestle carrots into pot around meat and sprinkle potatoes and parsnips over top. Return covered pot to oven and cook until meat and vegetables are very tender, 1 to 1½ hours.
- Remove pot from oven. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest while finishing sauce. Transfer vegetables to large bowl, season with salt and pepper to taste, and cover to keep warm.
- Using large spoon, skim any fat from surface of braising liquid. Stir in wine and simmer until sauce measures 2 cups, about 15 minutes. Season with salt and pepper to taste. Transfer vegetables to serving platter. Remove twine from roasts, slice meat against grain into ¼-inch-thick slices, and transfer to platter with vegetable. Spoon half of sauce over meat. Serve, passing remaining sauce separately.
Time
4 hoursYield
Serves 6Ingredients
1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon fresh minced thyme or ¼ teaspoon dried
1 cup chicken broth
1 cup beef broth
1 cup water
1½ pounds carrots, peeled and cut into 3-inch pieces
1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces
1½ pounds parsnips, peeled and cut into 3-inch pieces
⅓ cup red wine
Ingredients
1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon fresh minced thyme or ¼ teaspoon dried
1 cup chicken broth
1 cup beef broth
1 cup water
1½ pounds carrots, peeled and cut into 3-inch pieces
1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces
1½ pounds parsnips, peeled and cut into 3-inch pieces
⅓ cup red wine
Ingredients
1 (3½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam, trimmed, and tied at 1-inch intervals
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon fresh minced thyme or ¼ teaspoon dried
1 cup chicken broth
1 cup beef broth
1 cup water
1½ pounds carrots, peeled and cut into 3-inch pieces
1½ pounds red potatoes, unpeeled, cut into 1½-inch pieces
1½ pounds parsnips, peeled and cut into 3-inch pieces
⅓ cup red wine
Why This Recipe Works
We started with a chuck-eye roast, a well-marbled cut that is great for braising. Opening the roast along its natural seam to make two separate lobes and then trimming excess fat eliminated greasiness and promised a quicker cooking time and more thorough seasoning. A stovetop sear created a well-caramelized exterior, but because it’s difficult to keep the stove at a steady temperature for a lengthy braise, we moved to the oven after browning the aromatics, adding in both chicken and beef broths (for a balanced but meaty flavor) and returning the roasts to the pot. A good pot roast should always be tender. Slowly increasing the cooking time during our testing to 3 to 3½ hours produced a roast so tender that a fork poked into the meat met with no resistance. When we sliced into the roast we found that the fat and connective tissue had dissolved into the meat, giving each bite a silky texture and rich flavor.
Before You Begin
Use a good-quality, medium-bodied wine, such as a Côtes du Rhône or a Pinot Noir, for this dish.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add both beef roasts and brown on all sides, 7 to 10 minutes; transfer to large plate.
- Add remaining 1 tablespoon oil, onion, and celery to now-empty pot and cook over medium heat until vegetables are softened, 5 to 7 minutes. Stir in garlic, sugar, and thyme and cook until fragrant, about 30 seconds. Stir in broths and water, scraping up any browned bits.
- Add browned roasts and any accumulated juices to pot and bring to simmer. Cover, transfer pot to oven, and cook for 2 hours, flipping roasts halfway through cooking.
- Remove pot from oven. Nestle carrots into pot around meat and sprinkle potatoes and parsnips over top. Return covered pot to oven and cook until meat and vegetables are very tender, 1 to 1½ hours.
- Remove pot from oven. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest while finishing sauce. Transfer vegetables to large bowl, season with salt and pepper to taste, and cover to keep warm.
- Using large spoon, skim any fat from surface of braising liquid. Stir in wine and simmer until sauce measures 2 cups, about 15 minutes. Season with salt and pepper to taste. Transfer vegetables to serving platter. Remove twine from roasts, slice meat against grain into ¼-inch-thick slices, and transfer to platter with vegetable. Spoon half of sauce over meat. Serve, passing remaining sauce separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments