I love pot roast. In the winter there is nothing more delicious (or convenient) than a pot roast slowly cooking and filling your house with a savory aroma. It’s a meal in one pot!
However, for my entire married life, I have never managed to cook a tender, flavorful pot roast. I think it’s because I not an intuitive cook. Which is a result of my own inexperience and the fact that I tend to be anxious and up-tight in the kitchen (even though I really enjoy cooking).
I was beginning despair at my pot roast plight, when I came upon this recipe from Martha Stewart’s web site. I’ve made this recipe several times and it comes out perfectly moist and delicious. So, if you’re like me and you are pot roast challenged this is the perfect recipe.
2 T. of veg. oil
salt and pepper
1 lg. pot roast (chuck)
2 c. beef broth
1/2 c. of red wine
2 bay leafs
1 tsp. dried thyme
3 T. of tomato paste (ketchup works too)
4 cloves of garlic (minced)
1 large onion cut into wedges
4 lg. potatoes and carrots cut into chunks
Preheat oven to 200 degrees.
A dutch oven works best for this recipe but if you don’t have one, just brown your meat in a skillet and then transfer it to a oven-safe pot. Never brown your meat in a non-stick pan, you won’t get a nice brown crust on the meat.
Heat oil over med. high heat and generously salt and pepper the roast. Place meat in oil and brown well on all sides.
Add the beef broth, tomato paste, and wine. Stir well, scraping off the brown bits on the bottom of the pan. Add garlic, bay leafs, thyme, and onion wedges. Bring liquid to a simmer, put on lid and place in 200 degree oven.
Cook for 2 hours at 200 and check occasionally to make sure that the liquid is just gently bubbling. If the liquid is rapidly bubbling, turn down the heat; if it’s not doing anything, turn it up a little. After 2 hours put in potatoes and carrots and turn up the heat to about 225. Let it cook for another 2 hours. Plate and serve.
If you want to make a good meal great, about 20 min. before you want to serve your meal make a reduction sauce out of the liquid. Remove about two cups of liquid from the roast and place in a shallow sauce pan. Let it boil over med. high heat, stirring frequently (it will burn if you’re not careful). Once the sauce has reduced by half and thicken slightly, remove from heat and serve with the pot roast.
The thyme and red wine in this recipe really compliment the meat. This is a big hit at my house. Enjoy!
(I should mention that my oven tends to run hot so 200 degrees might be a little cool for some ovens.)