Pot roast is a comforting and hearty dish that transforms a tough cut of meat into a tender and flavorful centerpiece. This recipe guides you through the process of creating a delicious pot roast using boneless chuck or rump roast. With a cooking time of at least 2 hours, this dish is perfect for a lazy afternoon or a cozy family meal. The low and slow cooking method ensures that the meat becomes tender while infusing it with the rich flavors of the accompanying vegetables and seasonings. Additionally, the recipe provides variations that add unique twists to the classic pot roast, allowing you to customize the dish to your taste preferences.
MAKES: 6 to 8 servings
TIME: 21/2 to 4 hours, largely unattended
INGREDIENTS:
- 1 clove garlic, peeled
- One 3- to 4-pound piece boneless chuck or rump roast, tied if necessary to maintain a uniform shape
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive or peanut oil
- 2 large onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1/2 cup red wine or water
- 1 cup chicken, beef, or vegetable stock (or water)
- Chopped fresh parsley leaves for garnish
INSTRUCTIONS:
- Cut the garlic clove into tiny slivers. Use a thin-bladed knife to poke holes into several spots around the roast, and insert the garlic slivers into these holes. In a small bowl, crumble the bay leaf as finely as possible, and mix it with salt and pepper. Rub this mixture all over the meat.
- Heat the oil in a large pot with a lid or a Dutch oven over medium-high heat. Add the roast and brown it on all sides, taking your time to achieve even browning without burning the fat. This should take about 15 minutes. Once browned, transfer the meat to a platter.
- Add the onions, carrots, and celery to the pot. Increase the heat to medium-high, and cook the vegetables, stirring frequently, until they soften and start to brown slightly, approximately 10 minutes. Pour in the red wine and cook for 5 to 10 minutes, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add about half of the stock to the pot, and return the roast to the pot as well. Reduce the heat to very low.
- Turn the roast every 15 minutes, re-covering the pot each time. Cook the roast until it becomes tender, which can take anywhere from 1.5 to 2.5 hours, depending on the thickness of the roast. For thicker roasts, the cooking time may be as long as 4 hours if the heat is kept extremely low. If the liquid appears to be drying out, add more stock, although this is unlikely. It’s important not to overcook the meat; it is done when a fork can pierce it without too much resistance, and the juices run clear.
- Remove the meat from the pot and keep it warm. Skim the fat from the surface of the remaining juices. Increase the heat to high, and cook the liquid, stirring and scraping the bottom of the pot, until it thickens and almost evaporates, which should take 5 to 10 minutes. Taste the sauce and adjust the seasoning if needed. Slice the meat, and serve it with the pan juices. Garnish with chopped fresh parsley.
VARIATIONS:
- Vinegar-Marinated Pot Roast (Sauerbraten): Marinate the meat in a mixture of red wine or water, red wine vinegar, cloves, juniper berries, peppercorns, and half of the onions, carrots, and celery. Refrigerate the meat for 1 to 3 days, turning occasionally. Remove from the marinade, strain out and discard the vegetables, and reserve the liquid. Proceed with Step 1, using the remaining fresh vegetables. In Step 3, replace the red wine and stock with the reserved marinade, and continue with the recipe.
- Pot Roast with Tomatoes and Rosemary: Add fresh rosemary sprigs along with the garlic slivers. Replace the carrots and celery with crushed canned tomatoes, and add more cloves of garlic. Adjust the stock quantity if desired.
- Pot Roast with Asian Spices: Omit the bay leaf. After cooking the onions, add five-spice powder and additional garlic cloves. Substitute soy sauce and Chinese black vinegar for some of the stock to infuse Asian flavors into the dish.
Enjoy the comforting flavors of a perfectly cooked pot roast, whether you choose the classic version or opt for one of the enticing variations. This dish is sure to satisfy your cravings and create a memorable dining experience.
