Classic Beef Pot Roast
Pot roast is a study in patience. You are converting tougher muscle fibers into something soft by keeping them submerged in liquid at a barely-there simmer.
Don't rush the sear
The flavor starts with the crust you build on the meat before the liquid ever hits the pan. If the meat is sticking, it isn't ready to turn yet.
- Heavy-bottomed Dutch oven
- Tongs
- Sharp carving knife
What goes in.
- 3 lbBeef chuck roast
- 2 tbspNeutral oil
- 2Large yellow onions, roughly chopped
- 3Large carrots, cut into 2-inch chunks
- 2 stalksCelery, cut into 1-inch pieces
- 4 clovesGarlic, smashed
- 2 cupsBeef stock
- 1 cupDry red wine
- 2 sprigsFresh thyme
Maintaining a Lazy Simmer
A vigorous boil will tighten the meat and make it dry. You want to see only the occasional small bubble breaking the surface of your liquid.
The method.
Sear the meat
Pat the roast dry with paper towels and season liberally with salt. Heat oil in the Dutch oven over medium-high heat until it shimmers. Brown every side of the beef thoroughly, roughly 5 minutes per side, then remove to a plate.
Softening aromatics
Lower the heat to medium. Add onions, carrots, and celery to the fat left in the pot. Cook until the onions have softened and picked up the brown bits from the bottom of the pan.
Deglaze
Pour in the wine, using a wooden spoon to scrape the bottom of the pan. Let the liquid reduce by half.
Assemble and braise
Return the beef to the pot. Pour in the beef stock until the liquid reaches about halfway up the side of the meat. Add the garlic and thyme. Cover tightly and move to an oven preheated to 300°F (150°C).
Check for tenderness
After 3 hours, test the meat with a fork. It should offer no resistance. If it holds its shape too firmly, give it another 30 minutes.
Other turns to take.
Root Vegetable Heavy
Add halved potatoes or parsnips during the last hour of cooking.
Herb-Infused
Tie together rosemary, parsley stems, and thyme with kitchen twine to easily remove them before serving.
When it doesn't go to plan.
Always pull the roast out of the refrigerator 30 minutes before searing to ensure it cooks evenly.
Strain the braising liquid through a fine-mesh sieve before serving if you prefer a cleaner-looking sauce.
Let the roast rest in the liquid for at least 15 minutes before carving to keep it juicy.
The ones that keep coming up.
Why is my meat still tough after 3 hours?
The collagen hasn't broken down yet. It is a matter of time and temperature; keep it in the oven and ensure the liquid is staying at a gentle simmer.
Can I do this on the stovetop instead of the oven?
Yes, keep the heat on the absolute lowest setting and ensure the lid is sealed tightly to prevent evaporation.
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