Yankee Pot Roast for Two
By Adam RiedPublished on August 22, 2013
Time
3 hours
Yield
Serves 2
Ingredients
2 (8- to 10-ounce) beef top blade steaksSalt and pepper 4 teaspoons vegetable oil 3 carrots, peeled (½ carrot chopped fine, 2 ½ carrots cut into 1 ½-inch pieces)1 onion (½ onion chopped fine, ½ onion cut into 4 wedges through root end)1 celery rib, minced2 garlic cloves, minced2 teaspoons tomato paste 1 ¾ cups low-sodium chicken broth 2 teaspoons soy sauce 1 sprig fresh thyme 1 bay leaf 10 ounces red potatoes, unpeeled, cut into 1-inch pieces2 tablespoons minced fresh parsley 1 teaspoon balsamic vinegar
Before You Begin
If your skillet doesn’t have a lid, use potholders to cover it with foil.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Brown steaks on both sides, about 3 minutes per side; transfer to plate.
- Reduce heat to medium, add remaining 2 teaspoons oil to now-empty skillet, and heat until shimmering. Add chopped carrot, chopped onion, celery, and ½ teaspoon salt and cook until golden, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in broth, soy sauce, thyme, and bay leaf and bring to boil. Return steaks and any accumulated juices to skillet. Cover and bake for 1¼ hours.
- Flip steaks and add carrot pieces, onion wedges, and potatoes to skillet. Cover and bake until vegetables are tender and fork slips easily in and out of meat, 50 to 60 minutes. Transfer steaks and vegetables to platter with slotted spoon and tent loosely with aluminum foil.
- Defat braising liquid with large spoon and discard thyme sprig and bay leaf. Bring liquid to boil over medium-high heat and cook until reduced to 1 cup, about 3 minutes. Off heat, stir in parsley and vinegar. Season with salt and pepper to taste. Pour sauce over steaks and vegetables. Serve.
Time
3 hoursYield
Serves 2Ingredients
2 (8- to 10-ounce) beef top blade steaks
Salt and pepper
4 teaspoons vegetable oil
3 carrots, peeled (½ carrot chopped fine, 2 ½ carrots cut into 1 ½-inch pieces)
1 onion (½ onion chopped fine, ½ onion cut into 4 wedges through root end)
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons tomato paste
1 ¾ cups low-sodium chicken broth
2 teaspoons soy sauce
1 sprig fresh thyme
1 bay leaf
10 ounces red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons minced fresh parsley
1 teaspoon balsamic vinegar
Test Kitchen Techniques
Ingredients
2 (8- to 10-ounce) beef top blade steaks
Salt and pepper
4 teaspoons vegetable oil
3 carrots, peeled (½ carrot chopped fine, 2 ½ carrots cut into 1 ½-inch pieces)
1 onion (½ onion chopped fine, ½ onion cut into 4 wedges through root end)
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons tomato paste
1 ¾ cups low-sodium chicken broth
2 teaspoons soy sauce
1 sprig fresh thyme
1 bay leaf
10 ounces red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons minced fresh parsley
1 teaspoon balsamic vinegar
Test Kitchen Techniques
Ingredients
2 (8- to 10-ounce) beef top blade steaks
Salt and pepper
4 teaspoons vegetable oil
3 carrots, peeled (½ carrot chopped fine, 2 ½ carrots cut into 1 ½-inch pieces)
1 onion (½ onion chopped fine, ½ onion cut into 4 wedges through root end)
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons tomato paste
1 ¾ cups low-sodium chicken broth
2 teaspoons soy sauce
1 sprig fresh thyme
1 bay leaf
10 ounces red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons minced fresh parsley
1 teaspoon balsamic vinegar
Test Kitchen Techniques
Why This Recipe Works
When downsizing this hearty dish, we chose top blade steaks for their beefy flavor. Carrots and onions do double duty: Cut into big chunks, they braise alongside the meat in the oven, and we sauté them finely diced along with a rib of celery to make the base for our sauce. Soy sauce and tomato paste add savory depth to the sauce, and a few minutes of simmering after the meat emerges from the oven brings it to just the right consistency. Parsley and balsamic vinegar stirred in at the end brighten this simple, satisfying dish.
Before You Begin
If your skillet doesn’t have a lid, use potholders to cover it with foil.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Brown steaks on both sides, about 3 minutes per side; transfer to plate.
- Reduce heat to medium, add remaining 2 teaspoons oil to now-empty skillet, and heat until shimmering. Add chopped carrot, chopped onion, celery, and ½ teaspoon salt and cook until golden, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in broth, soy sauce, thyme, and bay leaf and bring to boil. Return steaks and any accumulated juices to skillet. Cover and bake for 1¼ hours.
- Flip steaks and add carrot pieces, onion wedges, and potatoes to skillet. Cover and bake until vegetables are tender and fork slips easily in and out of meat, 50 to 60 minutes. Transfer steaks and vegetables to platter with slotted spoon and tent loosely with aluminum foil.
- Defat braising liquid with large spoon and discard thyme sprig and bay leaf. Bring liquid to boil over medium-high heat and cook until reduced to 1 cup, about 3 minutes. Off heat, stir in parsley and vinegar. Season with salt and pepper to taste. Pour sauce over steaks and vegetables. Serve.
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