fbpx

Blog

OLD FASHIONED POT ROAST

April 15, 2013

 photo roast2_zps41034517.jpg

Everyone needs a killer roast recipe in their repertoire to call on for those Sunday dinners and special occasions. Actually it doesn’t have to be a special occasion around our house for a perfectly cooked and seasoned, tender roast with the best gravy around. I learned to cook roast from my mother whose technique included foil, canned cream of something soup and that’s about it. The results were usually hit or miss, and I needed a recipe that performed every time. I found this recipe in America’s Test Kitchen, Best Recipe Yet cookbook and it is probably my favorite cookbook of all time. They test multiple recipes and pass along what works best and why for almost anything that you could think of making. If you would like to invest in a comprehensive cookbook that covers everything from pies and cakes to roast and fish, this is the book for you.

The most unique thing about this recipe is the use of salt as a tenderizer. Their recommendation is to get a Chuck Eye Roast, or Chuck Roast and trim off the thick vein of fat that runs through the center of it. You will be left with two pieces of roast that you then salt and let sit for one hour. This process draws the moisture out of the strands of protein and tenderizes the meat perfectly. I was doubtful the first time I made this, but believe me, it makes the most tender, perfectly tasty roast  you’ll ever sink your teeth into. A low temperature and slow cooking time while sealed in a dutch oven type pot takes care of the rest. Give this recipe a try and I think you will have found a new standard for your collection.

 photo 47e0cb49-de85-4919-9a6c-a971cc435153_zpsde06e274.jpg

 

 

From Best Recipe Yet

1 Chuck Eye Roast/Chuck Roast (approx. 4 pounds)
1 tablespoon kosher salt
2 tablespoons unsalted butter
2 medium onions, sliced
1 carrot, diced
1 celery rib, diced
2 cloves garlic
3 to 4 cups beef broth
3/4 cup dry red wine (you can substitute red grape juice, cranberry juice or apple cider)
1 tablespoon tomato paste concentrate
1 bay leaf
fresh thyme
1 tablespoon balsamic vinegar

 photo roast12_zpsc47b2eb5.jpg

Trim the thick vein of fat running through the roast. Don’t try to get all the fat, you need some for flavor and too much cut off will make your roast dry. Just cut the hard knobs of fat.

 photo roastnew_zpsa2f14671.jpg

Salt the two pieces with 1 tablespoon kosher salt and place on cookie cooling rack over a pan and let sit for one hour.

 photo roast11_zps5d596ab8.jpg

In a thick dutch oven type pan melt 2 tablespoons butter until done foaming. Add sliced onions, celery and carrot and cook until soft, approximately 8 minutes.

 photo roastnew1_zps7f753158.jpg

While these are cooking, season your roast with pepper and roll each and tie in 2 or 3 places with kitchen string.

Now add 2 cloves of minced garlic to your onion mix and cook until you can just start to smell it, approximately 30 seconds. Add 1 cup beef broth and 1/2 cup dry red wine ( you can substitute red grape juice, cranberry juice or apple cider if you don’t want the alcohol). Add 1 tablespoon tomato paste concentrate, 1 bay leaf and 1 sprig of thyme.

 photo roast9_zps93a72a19.jpg

Bring this to a simmer and place your rolled roast in.

 photo roast8_zpsf5464511.jpg

Cover the pan with foil to trap all the moisture and put your pan lid over the foil. Bring to a boil.

 photo roast7_zps4da20d08.jpg

Put pan in a 300° oven for 4 hours, turning the roast over halfway through the cooking time.

Remove roasts and set aside covered with foil to retain heat while you make the gravy. This gravy is perfect for anyone with gluten intolerance or someone trying to reduce starch in their diet because it doesn’t use any flour or cornstarch.

Remove the bay leaf and thyme sprig and discard. Drain the liquid from the vegetables into a 4 cup measuring cup. I drain them right into my blender.

 photo roast6_zpsb0f52dc3.jpg

Add the beef broth to the drippings to make a total of four cups liquid. Now add all the vegetables to the liquid and blend.

 photo roast5_zps8d1dee8e.jpg

This now goes back into the pan and back on the stovetop and heat on medium heat. Add 1/4 teaspoon chopped thyme, 1/4 cup dry red wine (or substitution) and 1 tablespoon balsamic vinegar and heat.

 photo roast4_zps868fced7.jpg

Note: I usually serve this with creamy cauliflower in place of mashed potatoes. Just steam cauliflower and put in food processor and blend until thick and creamy, exactly like mashed potatoes. Another sneaky way to feed your family vegetables and reduce the starch.

 photo roast3_zpscee6d07a.jpg

Carve meat and pour sauce over and serve. You can try to “carve” the meat, but it is usually so tender that it just falls apart when you pick it up!

 photo roast1_zpsd854b9d3.jpg

Melissa Signature photo MelissaSignature_zps2c1b2764.jpg

Leave a Reply

Your email address will not be published.

  1. Carol L says:

    This looks so delicious. Thanks so much for sharing. I’m going to make this within the next week.
    Carol L

Let Us Show You Around

back to top

@jenniferstagg

shop

We're a full-service design firm and home furnishings shop built around the philosophy that a well-designed home should be beautiful, personal, cohesive, and complete. We think home is the most important place on the planet and when you live in a home that is perfectly you, it changes your life. Don't believe us? Stick around. We're confident we'll change your mind.

hello there!

Follow Along

@jenniferstagg

Hey, let's be friends

Exclusive projects, discounts, and extra goodies all in your inbox. And don’t worry- your email is for our eyes only.

home

about

blog

contact

shop

Services

portfolio

careers

tutorials

guides

youtube

podcast

our home

PRESS

| privacy policy

| terms and conditions

copyright © 2022 stagg design | All rights reserved