Beef Pot Roast

Roast is braised in liquid seasoned with aromatic vegetables, the key to moist & tender roast is cooking at gentle simmer.

ingredients

Best for more marbled chuck type roasts, rather than ones that are very lean. I often choose a sirloin tip which isn’t too lean, but not as fatty as a chuck roast. Bottom round rump roast works well.
Celery, onions, carrots
Broth - beef or chicken
Salt, pepper, thyme, bay leaf

directions

Roast

1
Pat dry:
2
1 beef chuck, rump, or other roast (2-5 pounds)
3
Season with:
4
Salt and ground black pepper to taste (rub in on all sides)
5
Heat in a heavy Dutch oven with a tight fitting lid over med-high heat:
6
3-4 Tblsp. Oil (any type will do – I use Canola or Olive oil)
7
Add the roast and brown on all sides, about 15-20 minutes
8
Maintain heat so that the meat sizzles but does not burn. Remove meat to a plate.
9
Pour off excess oil to about 2-3 Tblsp and heat over med-high heat. Add:
10
2 C. finely chopped onions
11
1/2 C. finely chopped celery
12
1/2 C. finely chopped carrots
13
Cook the vegetables, stirring occasionally, just until they begin to color, about 5 minutes.
14
Add:
15
1 C. beef or chicken stock, dry red wine or water
16
Bring to a boil and add:
17
1 bay leaf
18
1/2 - 1 tsp. dried thyme
19
Return the roast to the pan and cover. Reduce the heat to its lowest setting.
20
Cook the roast slowly so that the liquid just barely simmers. Turn the roast every 30 minutes or so.
21
Make sure there is always some liquid in the pot – add more as needed.
22
When the meat is tender, remove to plate – cover with foil to allow to rest and keep warm.

Gravy/sauce

1
Bring liquid in pot to a boil. Add 1 Tblsp. Butter, stirring in as it melts.
2
Whisk together 1 Tblsp. flour and 1-2 Tblsp. water till smooth, and add to bubbling liquid.
3
Cook while stirring to thickened consistency as desired.
4
Strain if desired.
5
Serve over meat and/or side dishes of rice or potatoes.

notes

Avoid overcooking until coarse, dry and stringy. Wide, flat cuts cook faster, so need to turn every 20 min. and total cook time of about 1 ½-2 ½ hrs. Loaf-shaped roasts can be turned less often, maybe every 30-35 min. and total cook time of 3-4 hours.

Source: marcia