Sunday Pot Roast
Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a weekend dinner because of its low maintenance as well as its need to cook for more than four hours. While it does, your home slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce."Yet another extremely delicious and carefully written recipe from SGrishka.
This one has "set and forget" simplicity, and is *exactly* what I wanted for a dreary Seattle Saturday night family meal.
One substitution -- only due to necessity and my own stupidity -- was that I had to use chicken broth instead of beef broth. (I thought we had beef broth in our pantry at home, but alas, we did not.) The substitution worked just fine. Braising sauce was still very rich, and the meat was so tender you could cut it with a fork. Really enjoyed this classic pot roast recipe, thanks Steve." - stevemur
Yield: 8 Servings Ready in 5 hours
3,077 people trying soon
Verified by stevemur
|3 tablespoonsOlive oil|
|1 4-poundRump roast|
|2 tablespoonsHungarian sweet paprika|
|2 Bay Leaves|
|1 teaspoonDried rosemary|
|1 teaspoonDried oregano|
|1 teaspoonDried thyme|
|4 clovesGarlic; crushed|
|2 cupsRed wine; (or if you prefer, 1 cup wine and 1 cup water)|
|2 cupsBeef broth|
|2 poundsNew potatoes; scrubbed|
|8 Carrots; cut into 1-1/2-inch-thick pieces|
|Coarse salt; to taste|
|Freshly ground black pepper; to taste|
Sunday Pot Roast Preparation
Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender).
Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. Drizzle with some of the sauce, and serve the extra sauce on the side.
Makes 6 to 8 servings.
The amount of wine in this recipe may be lowered depending on your taste, simply reduce the amount of wine and replace with an equal amount of stock or water. Don't eliminate the wine completely; wine helps to both tenderize the meat as well as adding extra flavor to the dish.
Pot roasting or "braising" is the way to go with cuts of beef like chuck, shoulder roast, rump or round. In contrast with the fancier, more pricey cuts that roast quickly in dry heat to keep them rare and tender, these tougher but flavorful cuts benefit from the long, moist tenderizing that comes from roasting them slowly with savory liquid, flavorings and vegetables in a tightly closed Dutch oven or casserole.
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