BEEF POT ROAST
6 to 10 servings
The key to a moist and tender pot roast is to cook the meat at a bare simmer. If your pot and lid are ovenproof, you may cook the roast on the bottom rack of a preheated 300°F oven.
Pat dry:
- One 3- to 5-pound boneless beef chuck or bottom round roast
Season with:
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
If possible, place the roast on a rack set in a rimmed baking sheet and refrigerate uncovered overnight to dry out the surface of the meat (this will promote browning).
Heat in a large Dutch oven over medium-high heat:
- 3 tablespoons vegetable oil
Add the roast and patiently brown it on all sides, about 20 minutes. You want a nice, dark brown color, but do not let it scorch. Transfer the meat to a plate. Pour off all but 2 tablespoons of fat from the pot and add:
- 2 onions, chopped
- 2 celery ribs, chopped
- 1 carrot, chopped
- (1 turnip, chopped)
Cook, stirring occasionally, just until the vegetables begin to color, about 5 minutes. Add:
- 2 cups beef or chicken stock or broth, dry red wine, beer, water, or a combination
Bring to a boil and add:
- 1 bay leaf
- 1 ½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme
Return the roast to the Dutch oven and cover. Reduce the heat under the pot to its lowest setting, so that the liquid just barely simmers. Cook, turning the roast every 30 minutes or so, until fork-tender. Flat roasts will take 1 ½ to 2 ½ hours; round or oblong roasts can take as long as 4 hours. Make sure there is always some liquid in the pot; add more as needed. When the meat is fork-tender, transfer it to a platter and cover with foil to keep warm. Skim off any fat from the surface of the liquid and strain the liquid, making sure to remove the bay leaf. Serve the pan juices as is, or to thicken the sauce, bring the liquid to a simmer and add:
- (Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour)
Whisk the mixture into the liquid and simmer, stirring constantly, until thickened.