Wednesday, October 3, 2012

Perfect Oven Pot Roast

Have you been looking for the perfect pot roast recipe?  It seems to be one of those things that people struggle to make - deciding on the right cut of meat, the right method of cooking, etc.  Well, here is a winning recipe from Pioneer Woman.  It is her "Perfect Pot Roast" recipe featured on her show on Food Network. I stepped away from my crock pot recipe and switched things up and used my dutch oven pot and the oven instead.  The results?  Amazing.  Let's get cooking.

Perfect Oven Pot Roast
recipe from Pioneer Woman

Ingredients:
1 whole (4 To 5 Pounds) Chuck Roast, or Bottom or Top Round Roast
2-3 Tablespoons olive oil
2 whole onions
6-8 whole carrots
salt, pepper to taste
1 cup red wine (optional, can use beef stock instead)
2 cups to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste
for the gravy:
2 Tablespoons butter
2 Tablespoons all purpose flour
cooking liquid left in pan from roast
gravy master (optional)
salt, pepper to taste

Directions:
Heat a large pot or Dutch oven over medium high heat.  Add 2-3 Tablespoons of olive oil.
Cut the two onions into halves, and remove the peel. Once the pan is very hot (but not smoking) brown the onions on both sides.  Remove the onions from the pan and set aside on a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
Add your carrots to the plate with the onions.
Season your roast with lots of salt and pepper, on all sides.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over.
Remove the browned roast from the pan and set aside.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan.
Scrape the bottom of the pan with a wooden spoon or a whisk to get all of that wonderful flavor up
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
Now get your browned veggies and your fresh herbs.
Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.  I personally do not care for rosemary, so I left it out and used a little more thyme instead.
Cover your pot and place in oven.
Roast in a 275 F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Check your roast for doneness by using a fork to see if the meat falls right apart.  If it does, it is done.  If it still has some resistance, put the lid back on and continue to cook for another 30-60 minutes until it is fork tender.
Place your roast carefully on a cutting board, and tent with foil to let it rest while you make the gravy.  Remove your veggies using a slotted spoon and place in a serving dish (also cover with foil).  Lastly, remove your juices to a large measuring cup and spoon off the fat that rises to the top.
Place your Dutch oven back on the stove top, and heat over medium heat.  Add two tablespoons of butter and two tablespoons of all purpose flour.
Whisk continually until combined and browned.
Add in 1/2 cup of the reserved juices from the roast and whisk until thickened.  Keep adding 1/2 cup of liquid at a time until you have the desired amount of gravy and the desired consistency.  It is important to add the liquid slowly (1/2 cup at time).  If you add all the liquid at once it will not thickened, so add it slowly!  I can't stress that enough.  Season your gravy with salt and pepper, and 1 tsp of gravy master if desired.  Gravy master gives your gravy a richer taste and color, but it is completely optional.
Cut your roast into large thick slices, or chunks.  It may fall apart as your slice it, that's okay!  It just means your roast is incredibly tender and delicious. 
Serve your roast and gravy with the roasted carrots and onions.  I made roasted potatoes (regular and sweet potatoes) on a baking sheet (drizzled with olive oil and seasoned with salt and pepper) during the last hour of cooking time.  I like to cook my potatoes separate so they don't get mushy. 
Enjoy!

3 comments:

  1. Pot Roast on the menu for Sunday -- I'll have to give this a try!

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  2. It looks so good . . . I offered to make one this week but Craig wasn't in the mood for it yet. I'm not a big fan of the gravy master; I think it makes the gravy taste like gravy master and not the thing you're roasting (chicken, turkey, beef, whatever). I like how you brown/sear the onions and carrots first. I haven't seen that before.

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  3. I need to make this asap! =) My mouth is watering looking at that delicious pot roast!!!

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