Ingredients
- One 3- To 5-Pound Chuck Roast semangit
- 2 Or 3 Tablespoons Olive Oil
- 2 Whole Onions, Peeled And Halved
- 6 To 8 Whole Carrots, Unpeeled, Cut Into 2-Inch Pieces
- 1 Cup Red Wine, Optional
- 3 Cups Beef Broth
- 2 Or 3 Sprigs Fresh Rosemary
- 2 Or 3 Sprigs Fresh Thyme
Directions
Pot roast is a classic comfort food dish made by slow-cooking a large cut of beef, usually a tough cut like chuck roast, in a covered pot or Dutch oven with a combination of vegetables, herbs, and liquid. Here’s a description of pot roast:
Pot roast is the epitome of hearty, homestyle cooking. It begins with a substantial cut of beef, often a boneless or bone-in chuck roast, which is known for its rich marbling and connective tissue. This marbling is what lends pot roast its tender and succulent qualities.
The preparation of pot roast starts with searing the beef in a hot pan with a little oil or butter. This searing process caramelizes the meat’s surface, enhancing its flavor and creating a beautiful crust. After searing, the beef is set aside momentarily.
In the same pan, aromatic vegetables like onions, carrots, and celery are sautéed until they become fragrant and slightly softened. These vegetables serve as a flavorful base for the dish.
Next, the seared beef is returned to the pot, nestled among the vegetables. Seasonings such as salt, pepper, and herbs like thyme, rosemary, or bay leaves are added to infuse the dish with savory, earthy flavors.
To complete the pot roast, liquid is poured into the pot to create a braising environment. Common choices for liquid include beef broth, red wine, or a combination of both. The liquid adds moisture, helps tenderize the meat, and creates a flavorful broth.
The pot is covered, and the entire dish is slowly simmered over low heat, either on the stovetop or in the oven, for an extended period. This slow cooking process allows the beef to become incredibly tender as it absorbs the flavors of the vegetables and seasonings.
As pot roast cooks, the aroma wafting through the kitchen is nothing short of irresistible. The resulting dish is a marriage of succulent, fall-apart beef and a rich, savory broth that’s perfect for drizzling over mashed potatoes or serving with crusty bread.
Pot roast is a comforting and soul-satisfying meal that’s often enjoyed as a family dinner or on special occasions. Its ability to transform a tough cut of meat into a fork-tender delicacy exemplifies the beauty of slow-cooked, homestyle cuisine.
Steps
1 Done | Preheat The Oven To 275 Degrees F |
2 Done | Generously Salt And Pepper The Chuck Roast |
3 Done | Heat The Olive Oil In Large Pot Or Dutch Oven Over Medium-High Heat. Add The Halved Onions To The Pot, Browning Them On Both Sides. Remove The Onions To A Plate. |
4 Done | Throw The Carrots Into The Same Very Hot Pot And Toss Them Around A Bit Until Slightly Browned, About A Minute Or So. Reserve The Carrots With The Onions |
5 Done | If Needed, Add A Bit More Olive Oil To The Very Hot Pot. Place The Meat In The Pot And Sear It For About A Minute On All Sides Until It Is Nice And Brown All Over. Remove The Roast To A Plate |
6 Done | With The Burner Still On High, Use Either Red Wine Or Beef Broth (About 1 Cup) To Deglaze The Pot, Scraping The Bottom With A Whisk. Place The Roast Back Into The Pot And Add Enough Beef Stock To Cover The Meat Halfway |
7 Done | Add In The Onions And The Carrots, Along With The Fresh Herbs. |
8 Done | Put The Lid On, Then Roast For 3 Hours For A 3-Pound Roast. For A 4 To 5-Pound Roast, Plan On 4 Hours. The Roast Is Ready When It's Fall-Apart Tender |
