Classic Pot Roast... Two Ways!
Classic Pot Roast … Two Ways!
When there’s a chill in the air outside… what better excuse then to turn the oven on and make pot roast!?Create a simple meal that will warm your tummy and your home as well. So impressive your family or friends will think you cooked all day. How can a few fresh ingredients and seasonings create such a tasty, wonderful dish? Two ways to YUM!!
Classic Pot Roast… Two Ways!
Yield: 6 – 8 servings
Ingredients:
2 1/2 - 3 pound chuck roast
3 - 4 cloves garlic, divided
Kosher salt and pepper
3 tablespoons olive oi
2 small onions, sliced
Optional: 1 cup tomatoes, diced (canned or fresh)
2 teaspoons dry or 6 sprigs fresh thyme
1 teaspoon dry or 2 sprigs fresh rosemary
1 teaspoon fresh or !/2 teaspoon dry sage, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup beef broth
1 cup dry red wine
1 pound or 6 large carrots, diagonally cut into 3 inch lengths
4-6 medium Yukon gold potatoes, quartered or cubed
3 tablespoons cornstarch
1/2 cup red wine or beef broth
Smashed Potatoes:
6 medium potatoes, cubed
2 teaspoons kosher salt
2 – 3 tablespoons butter
½ - ¾ cup milk, warmed
salt & pepper to taste
Equipment Needed:
Cutting board
Chef knife
Vegetable peeler
Liquid measuring cup
Measuring spoons
Dutch oven or large pot with lid
Rubber spatula
Serving platter
Slotted spoon
Small bowl
Wire whisk or fork
Medium saucepan
Potato masher
On a cold day… nothing better than the aroma of beef cooking in the oven all afternoon! The minute the outside temperature goes around 45 F, I have pot roast in the oven. The crock pot is fine if you prefer that method, but it makes pot roast rather watery and soup-like. I love using the oven to create a tender roast in a brown, luscious gravy… warm up the house in the process too. Pot Roast is an example of a balanced meal in one pot too, with simple preparation skills involved as well. This recipe has two versions… one with potatoes cooked in the gravy and one which ladles your meat, carrots & gravy over smashed potatoes. You can always add a few potatoes in with the meat too. I feel pot roast has the best meal appeal… all those colors! Grab your ingredients and let’s get cooking!
Preheat oven to 300 – 325 F. **
The first step …
!) Get the meat ready for browning. I love garlic and I find inserting it into the roast adds a subtle, infused garlic flavor. I always seem to purchase huge garlic cloves, so start by taking one-two of the garlic cloves and cutting them into about 3-4 chunks each using a paring knife. Using the same paring knife, make six to eight incisions about 1-inch deep into the surface of the roast, evenly spacing them to cover all areas as shown above. Place chunks of garlic over each incision and using your finger, press the clove into the meat so it is barely seen. Sprinkle roast on both sides with kosher salt and black pepper.
Time to start cooking!
2) Place a large 6-quart Dutch oven or pot drizzled with olive oil over medium high heat for about 3 – 4 minutes. Place garlic injected roast into warm fat, being careful of splattering which may occur. Allow meat to brown for about 5 minutes on both sides until delicately browned. If meat will not lift from the pan surface, it is not ready to be turned… be patient!
Veggie Prep…
3) Cooking takes planning, so while the meat is browning you can dovetail your time and prep the onions, garlic, tomatoes, onions and fresh herbs. Wash, scrub, & peel the carrots and cut them into segment into ~ 3 inches long at a diagonal. Sometimes, I don’t peel the carrots, as I feel I lose nutrients right below the skins. Up to you I guess.
4) Onions are peeled, cut in half and then sliced. They also add to meal appeal, as diced onions will pretty much disappear during cooking. I often measure other ingredients like the wine, broth and seasonings too. Doing this will make the final steps more efficient!
Putting it all together…
5) After meat is browned and yummy smelling, add the onions and garlic to the pot. Add the sliced onions and sprinkle on chopped herbs and seasonings. Last pour over the beef broth and wine. Add the tomatoes too. (Acid in the tomatoes helps to soften the muscle fibers in the meat.) Using a rubber spatula, give the meat a gentle swirl in the pan to help distribute the ingredients. Smells and looks amazing already I bet!
6) Cover and place in a preheated 300 - 325 F oven for 90 minutes, before adding the vegetables. Slow roasting creates a softer final meat texture, so I often allow it to cook longer.
**Depending on when you plan on eating, 300 F will have dinner ready in about 3 1/2 - 4 hours, where 325 F about 3 - 3 1/2 hours.
Almost done!
7) While meat is in the oven, if you haven’t prepped the veggies, wash and peel the carrots. Wash the potatoes well too and quarter them to create ~ 2-inch chunks if making smashed potatoes. If cooking potatoes in with the meat, quarter them. After meat has baked for half of the cooking time, place the carrots around the edges of the meat making sure they have some contact with the liquids. Then place the potato chunks on top of the meat. Recover the Dutch oven or pot and place in the oven for remaining cooking time, about 1 1/2 hours.
**If desired, give potatoes and carrots a stir half way thru cooking, to meld flavors and moisten potatoes.
Smashed Potatoes Option
Potato Time….
1) When meat has about an hour left to cook, start the potatoes. I prefer smashed potatoes with the skins still on for added fiber and color. If you would rather have them peeled that’s fine! For smashed, I wash the potatoes well with a vegetable brush and cut into even, 1-inch cubes. This makes the skins very small in the mashed end product.
2) Place potatoes into a medium saucepan and barely cover with water. Place lid on saucepan and bring to a boil. Simmer until they fall apart when pierced with a fork, approximately 20 minutes.
3) Drain potatoes when ready to use, add butter and seasonings and mash until a smooth texture. Heat milk in microwave for 45 seconds and add in ¼ cup increments to potatoes until desired texture is achieved. Add a minced clove of garlic for flavor too! Set aside and leave on very low heat to keep warm.
**My favorite way to serve/eat pot roast is over smashed potatoes.
Now to thicken the gravy!
After the meat has cooked for 3 - 3 1/2 hours, stick a fork into the meat to test for doneness. if meat tears easily… it’s ready!
8) Remove from the oven and carefully remove meat and vegetables to a platter.
9) Place Dutch oven with liquid over medium heat on stove top. BE CAREFUL… pot will be very hot! In a small bowl combine red wine (or broth) and cornstarch. Cornstarch is a thickening agent that will not make your gravy cloudy and is also gluten-free! Don’t add the cornstarch to a hot liquid as it will clump and make unsightly lumps. Whisk wine and cornstarch until smooth and add to hot gravy.
10) Simmer this until mixture thickens slightly, ~ 3 – 5 minutes. If not a desired texture… add another ¼ cup wine or a little more corn starch. The amount will vary depending on the amount of liquid the meat creates during cooking. The gravy should not be super thick like wallpaper paste, but add enough texture to stick to vegetables and pour over potatoes!
If not eating right away…. Place meat and vegetables back into gravy and allow to set until dinner is ready. This dish can be held over low heat or placed back in a warm oven for dinner parties or family gatherings too! That way you can enjoy your company and not be cooking once the guests arrive. Doesn’t the beef and veggies look and smell amazing? Don’t forget to taste it and adjust the seasonings if needed too.
I always serve pot roast in bowls to keep the gravy around the meat. Place a couple of spoonfuls of smashed potatoes in a bowl and spoon the meat, vegetables and bit of extra gravy on top… Enjoy!!