Old-Fashioned Pot Roast

20m
Prep Time
3h
Cook Time
3h 20m
Ready In

Recipe: #1433

October 26, 2011



"Julia Child was quoted as saying, "Once you have mastered a technique, you hardly need look at a recipe again". The technique for cooking tough cuts of meat is braising: the meat is seared until dark brown for flavor, then removed from the pot. Aromatics such as herbs and vegetables are cooked in the same pot in a small amount of the remaining fat. The pan is subsequently deglazed with liquid to help remove any brown bits of flavor from the bottom of the pan, then the meat is returned and liquid is added to come up to the meat's "shoulders". Pot roast is a classic braised dish. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (572.7 g)
  • Calories 329.3
  • Total Fat - 11.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 420 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 6.1 g
  • Sugars - 17.8 g
  • Protein - 7.7 g
  • Calcium - 88.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 30.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 300º,

Step 2

To cook the roast, in a Dutch oven, heat the oil over high heat. Sear the meat until it's a rich dark brown on both sides, 8-10 minutes total, then remove to a plate.

Step 3

Decrease heat to medium, add onions and cook, stirring frequently, until a deep golden brown, 8-10 minutes.

Step 4

Add wine and cook, stirring to loosen any browned bits, then add paprika, thyme, bay leaf, and garlic.

Step 5

Stir to combine and cook til fragrant, 30-45 seconds, then return the seared roast to the pan.

Step 6

Add the stock and bring to a boil over medium-high heat, then cover and bake for 1 hour.

Step 7

Remove from the oven and turn the roast in liquid to moisten.

Step 8

Add the potatoes and carrots, cover, and bake an additional 1 to 1 1/2 hours or until meat and vegetables are tender

Step 9

Transfer the roast to a warm platter. Using a slotted spoon, place the vegetables around the roast.

Step 10

Cover the platter with foil to keep warm, and remove the bay leaf from the sauce and discard.

Step 11

If the sauce is too thin, bring it to a boil over high heat to reduce and thicken, or if the sauce is too thick, add a little wine or stock to achieve the correct consistency, then taste and adjust for seasoning.

Step 12

To serve, slice the roast against the grain, and spoon sauce over roast and vegetables.

Tips


No special items needed.

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