Lazy Day Pot Roast
By America's Test KitchenPublished on August 4, 2014
Time
4¾ hours
Yield
Serves 6
Ingredients
1 (4- to 5-pound) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervalsSalt and pepper 2 tablespoons vegetable oil 2 onions, halved and sliced thin½ cup cider vinegar 2 cups chicken broth ¼ cup packed dark brown sugar ¼ cup chopped fresh marjoram 3 bay leaves 1 tablespoon caraway seeds 4 Granny Smith apples, peeled, cored, and quartered
Before You Begin
It is in fact simple, but the unusual flavors of marjoram and caraway seeds—not to mention apples—in a pot roast take it out of the ordinary.
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 oil in Dutch oven over medium-high heat until just smoking. Add beef and cook until well browned on all sides, about 10 minutes. Transfer to plate.
- Pour off all but 2 tablespoons fat from pot. Add onions and cook over medium heat, stirring occasionally, until translucent, 5 to 7 minutes. Stir in vinegar, scraping up any browned bits. Stir in broth, sugar, marjoram, bay leaves, and caraway seeds. Add beef, along with any accumulated juices, and bring to simmer. Cover, transfer to oven, and cook until fork slips easily in and out of beef, about 3 hours, flipping beef once halfway through cooking.
- Transfer beef to carving board and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then, using shallow spoon, skim any fat from surface.
- Bring braising liquid to boil over medium-high heat. Add apples and cook until very tender, about 20 minutes. Using slotted spoon, transfer apples to serving platter. Continue to boil sauce until reduced to about 2 1/2 cups, about 15 minutes longer. Season with salt and pepper to taste.
- Discard twine, slice beef against grain into 1/2-inch-thick slices, and transfer to platter with apples. Using slotted spoon, remove onions from braising liquid and spoon over beef. Pour 1 1/2 cups sauce over beef. Serve, passing remaining sauce separately.
Time
4¾ hoursYield
Serves 6Ingredients
1 (4- to 5-pound) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervals
Salt and pepper
2 tablespoons vegetable oil
2 onions, halved and sliced thin
½ cup cider vinegar
2 cups chicken broth
¼ cup packed dark brown sugar
¼ cup chopped fresh marjoram
3 bay leaves
1 tablespoon caraway seeds
4 Granny Smith apples, peeled, cored, and quartered
Ingredients
1 (4- to 5-pound) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervals
Salt and pepper
2 tablespoons vegetable oil
2 onions, halved and sliced thin
½ cup cider vinegar
2 cups chicken broth
¼ cup packed dark brown sugar
¼ cup chopped fresh marjoram
3 bay leaves
1 tablespoon caraway seeds
4 Granny Smith apples, peeled, cored, and quartered
Ingredients
1 (4- to 5-pound) boneless beef chuck-eye roast, trimmed and tied at 1-inch intervals
Salt and pepper
2 tablespoons vegetable oil
2 onions, halved and sliced thin
½ cup cider vinegar
2 cups chicken broth
¼ cup packed dark brown sugar
¼ cup chopped fresh marjoram
3 bay leaves
1 tablespoon caraway seeds
4 Granny Smith apples, peeled, cored, and quartered
Why This Recipe Works
This easy but unusual pot roast recipe features a flavorful chuck-eye roast that we brown and then braise with brown sugar, onion, cider vinegar, and chicken broth. The braise is flavored with fresh marjoram and caraway seeds and finished with tart Granny Smith apple wedges.
Before You Begin
It is in fact simple, but the unusual flavors of marjoram and caraway seeds—not to mention apples—in a pot roast take it out of the ordinary.
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 oil in Dutch oven over medium-high heat until just smoking. Add beef and cook until well browned on all sides, about 10 minutes. Transfer to plate.
- Pour off all but 2 tablespoons fat from pot. Add onions and cook over medium heat, stirring occasionally, until translucent, 5 to 7 minutes. Stir in vinegar, scraping up any browned bits. Stir in broth, sugar, marjoram, bay leaves, and caraway seeds. Add beef, along with any accumulated juices, and bring to simmer. Cover, transfer to oven, and cook until fork slips easily in and out of beef, about 3 hours, flipping beef once halfway through cooking.
- Transfer beef to carving board and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then, using shallow spoon, skim any fat from surface.
- Bring braising liquid to boil over medium-high heat. Add apples and cook until very tender, about 20 minutes. Using slotted spoon, transfer apples to serving platter. Continue to boil sauce until reduced to about 2 1/2 cups, about 15 minutes longer. Season with salt and pepper to taste.
- Discard twine, slice beef against grain into 1/2-inch-thick slices, and transfer to platter with apples. Using slotted spoon, remove onions from braising liquid and spoon over beef. Pour 1 1/2 cups sauce over beef. Serve, passing remaining sauce separately.
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