Recipe
Perfect Pot Roast Recipe
  Add Step-by-Step Photos
|
Jones2888 / All my dishes 9 months, 2 weeks ago
Serve with mashed potatoes and gravy, some hot dinner rolls, and a delicious salad!
Prep:20m Cook:240m Servings:6
|
 Jones2888 |
|
||
Fans
Ingredients
- 1 boneless chuck roast (about 3 1/2 lbs)
- 1 t salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- 1 small celery rib, chopped
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1 cup canned low sodium beef broth
- 1 cup low-sodium chicken stock
- 1 sprig fresh thyme
- 1-1 1/2 cup water
- 1/4 cup dry red wine
Directions
- Adjust oven rack to middle position and heat oven to 300 degrees F.
- Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
- Transfer roast to a large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
- Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
- Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily.
- (3 1/2- 4 hours) Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
- Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
- Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
- Season to taste with salt and pepper.
- Cut meat into 1/2 inch slices, or pull apart in pieces; tranfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
- Serve, passing remaining sauce.
- Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Perfect Pot Roast Recipe
Related Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Wedding Appetizers - Hummus Dip Recipe - Turkey Dinner Recipes - Honey Lime Dressing Recipe - Tasty Recipes - Tuna Sandwich Recipe - Banana Bread Recipe Betty - Recipe For Chocolate Chip Muffins - Tasty Recipes - Cinnamon-raisin Bars - Lentil - How To Make Egg Salad - Salmon Croquettes - Tasty Recipes - Catfish Batter Recipe - Mild Hot Wings Recipe - Tuna Casserole - Recipe For Japense Fried Rice - Recipe Grape Pie - Tuna Casserole - Beef Rolled Shoulder Roast Recipe - Pink Lemonade Pie - Easy Homemade Pie Crust - Eggnog Trifle Recipes -
Wedding Appetizers - Hummus Dip Recipe - Turkey Dinner Recipes - Honey Lime Dressing Recipe - Tasty Recipes - Tuna Sandwich Recipe - Banana Bread Recipe Betty - Recipe For Chocolate Chip Muffins - Tasty Recipes - Cinnamon-raisin Bars - Lentil - How To Make Egg Salad - Salmon Croquettes - Tasty Recipes - Catfish Batter Recipe - Mild Hot Wings Recipe - Tuna Casserole - Recipe For Japense Fried Rice - Recipe Grape Pie - Tuna Casserole - Beef Rolled Shoulder Roast Recipe - Pink Lemonade Pie - Easy Homemade Pie Crust - Eggnog Trifle Recipes -
indicatorsrule1 9 months, 2 weeks ago said:
Sounds wonderful. Can't wait to try this one!!!
cgendy 9 months, 2 weeks ago said:
This sounds amazing!!!