Pot roasts date back to the time “when hearth cooking was common,” said Jeanne Thiel Kelley in Cooking Light. Back then, a pot roast simmered
slowly in a cast-iron pot suspended over a fire or even nestled among the coals. But this satisfying, wonderfully rich classic is still relevant today. Most of the prep work can be done in advance, and you can “do as you please while the dish simmers.”
Recipe of the week
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Classic Beef Pot Roast
Note: Cuts of beef that perform well for pot roasting go by many different names—blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.
1 tsp olive oil
1 (3 lb) boneless chuck roast, trimmed
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
3 garlic cloves, chopped
1 (14 oz) can fat-free, low-sodium beef broth
1 bay leaf
4 thyme sprigs
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
4 large carrots, peeled and cut diagonally into 1-inch pieces
Preheat oven to 350 degrees. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to simmer. Cover pan and bake at 350 degrees for 1-1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired. Serves 10 (serving
size: 3 oz roast, about 3/4 cup vegetables, and about 3 tbsp cooking liquid).
