Print Options:

Pot Roast

Yields1 Serving

 3-4 lb. chuck roast, rump roast, boneless bottom or eye of round or brisket
 a drizzle of canola or olive oil
 1 onion, peeled and quartered
 1 carrot, peeled and cut into chunks
 2 garlic cloves, crushed or chopped
 2-4 cups liquid (beef, chicken or vegetable broth, wine, tomato sauce, juice, beer, coffee...)
 1 Tbsp. Worcestershire sauce, soy sauce, balsamic vinegar, sherry or chili sauce (optional)
1

Season your roast with salt and pepper. In a large pot or Dutch oven set over medium-high heat, heat the oil until hot but not smoking. Brown the roast on all sides, turning it with tongs or a fork. This caramelizes the outside of the meat, adding flavor.

2

Remove the roast from the pot and set it aside on a plate. Add the onion, carrot, and garlic to the pot and cook for a few minutes, until they start to brown. (If you want to skip this step, just throw the veggies in with the roast. Cooking them first caramelizes them a bit, adding more flavor.) Return the roast to the pot and add the liquid and any seasonings you like.

3

Cover the pot tightly and simmer the roast on low heat on the stovetop or inside a 275°F oven for 2-4 hours (depending on the size and thickness of your roast). Or pop the lot into a slow cooker and set it on low for 6-8 hours.

4

Remove the roast from the juices and set it aside. Tent it with foil to keep it warm. Let the juices settle for a few minutes, then scoop any excess fat off the surface with a wide spoon. Strain the solids out by pouring the juices through a sieve or using a slotted spoon, or purée them with a hand-held immersion blender (or in a regular blender or food processor). Return the strained or puréed liquid to the pot, set it over medium heat and bring it to a boil. Simmer for about 10 minutes to reduce and concentrate the juices, adding salt and pepper to taste. If you like, stir in a few spoonfuls of sour cream for a creamy gravy.

5

Slice or shred the beef and serve it with the sauce poured overtop, preferably with mashed potatoes to catch the drips.