Make-Ahead Classic Pot Roast
By America's Test KitchenPublished on April 8, 2013
Time
5¼ to 5¾ hours, plus 1 hour standing and 48 hours marinating
Yield
Serves 6 to 8
Ingredients
1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fatkosher salt 2 tablespoons unsalted butter 2 medium onions, halved and sliced thin (about 2 cups)1 large carrot, chopped medium (about 1 cup)1 celery rib, chopped medium (about ¾ cup)2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)1 cup beef broth, plus 1 to 2 cups for sauce (see note)½ cup dry red wine, plus ¼ cup for sauce1 tablespoon tomato paste 1 bay leaf 1 sprig plus ¼ teaspoon chopped fresh thyme leaves ground black pepper 1 tablespoon balsamic vinegar
Before You Begin
This recipe can be made up to 2 days ahead. Our recommended beef broth is Rachael Ray Stock-in-a-Box Beef Flavored Stock. Chilling the whole cooked pot roast overnight improves its flavor and makes it moister and easier to slice.
Instructions
- Sprinkle pieces of meat with 1 tablespoon salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
- Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of foil and cover with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3½ to 4 hours, turning halfway through cooking.
- Transfer the cooked roasts to a large bowl. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Transfer vegetables and liquid to bowl with the roasts, cover with plastic, cut vents in the plastic, and refrigerate overnight or up to 48 hours.
- One hour before serving, heat the oven to 325 degrees, transfer the cold roasts to a cutting board, slice them against the grain into 1/2-inch-thick slices, place them in a 13 by 9-inch baking dish, cover tightly with foil, and bake until heated through, about 45 minutes.
- While roast heats, place liquid and vegetables in a blender and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. Stir chopped thyme, remaining 1/4 cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.
Time
5¼ to 5¾ hours, plus 1 hour standing and 48 hours marinatingYield
Serves 6 to 8Ingredients
1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about ¾ cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
½ cup dry red wine, plus ¼ cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus ¼ teaspoon chopped fresh thyme leaves
ground black pepper
1 tablespoon balsamic vinegar
Test Kitchen Techniques
Ingredients
1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about ¾ cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
½ cup dry red wine, plus ¼ cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus ¼ teaspoon chopped fresh thyme leaves
ground black pepper
1 tablespoon balsamic vinegar
Test Kitchen Techniques
Ingredients
1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about ¾ cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
½ cup dry red wine, plus ¼ cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus ¼ teaspoon chopped fresh thyme leaves
ground black pepper
1 tablespoon balsamic vinegar
Test Kitchen Techniques
Why This Recipe Works
Pot roast can be boring and bland full of dry, stringy meat, stubborn bits of fat, and wan gravy. We wanted a meltingly tender roast sauced in savory, full-bodied gravy.
To start, we separated the roast into two lobes, which allowed us to remove the knobs of fat that stubbornly refused to render and also shortened the cooking time. Salting the roast prior to cooking improved its flavor, as did sautéing the onion, celery, carrot, and garlic before we added them to the pot.
Some recipes use water as a pot roast cooking liquid but when we tried this, the gravy turned out as you’d expect—watery. We had better luck with beef broth. Other flavor-boosting ingredients went into the pot as well: garlic, tomato paste, red wine, thyme, and bay leaves. The resulting gravy boasted a rich, complex character but its flavor didn’t stray from the dish’s simple roots. Finally, sealing the pot with aluminum foil before securing the lid concentrated the steam for an even simmer and fork-tender meat.
Before You Begin
This recipe can be made up to 2 days ahead. Our recommended beef broth is Rachael Ray Stock-in-a-Box Beef Flavored Stock. Chilling the whole cooked pot roast overnight improves its flavor and makes it moister and easier to slice.
Instructions
- Sprinkle pieces of meat with 1 tablespoon salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.
- Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of foil and cover with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3½ to 4 hours, turning halfway through cooking.
- Transfer the cooked roasts to a large bowl. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Transfer vegetables and liquid to bowl with the roasts, cover with plastic, cut vents in the plastic, and refrigerate overnight or up to 48 hours.
- One hour before serving, heat the oven to 325 degrees, transfer the cold roasts to a cutting board, slice them against the grain into 1/2-inch-thick slices, place them in a 13 by 9-inch baking dish, cover tightly with foil, and bake until heated through, about 45 minutes.
- While roast heats, place liquid and vegetables in a blender and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. Stir chopped thyme, remaining 1/4 cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.
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