Basic
Pot Roast
1 Roast (chuck,
round or rump) Seasoned
with salt and pepper to taste.
2 Tbs oil (light olive oil preferably)
1 Medium Onion, Chopped
1 Carrot, Chopped
1 Celery Stalk, Chopped
2 cloves of Garlic, minced about 2 tsps
2 tsps sugar
2 Cups low-sodium Chicken Broth (use 3 with
a roast with lower fat content round/rump)
beef broth may also be used.
1/4 Dry Red Wine
1/2 - 1 1/2 cups water depending on the amount of
chicken broth used
1/4 tsp thyme
- Pre-heat oven to 300 degrees with rack at the middle
position
- Sprinkle the roast with salt and pepper to taste
- Heat oil in a large ovenproof dutch oven over medium high
heat.
(a 4 quart steel saucepan & lid is okay if it can go in
the oven)
- Brown the roast on all sides reducing the heat if the fat
begins to
smoke. Remove the roast an set aside.
- Bring the Heat to medium; Add the carrot, onion and
celery
until they begin to brown. Add Garlic and Sugar. after a
half a minute add the broth and thyme. Scrape the pan
bottom to loosen the browned bits.
- Return the roast and any accumulated juices to the pan
add
water to come up halfway up the roast. Cover and bring to a
simmer then transfer to an oven.
- Add quartered potatoes and carrot pieces (Sliced to about
3 inch
length pieces) if desired.
- Cook for 3 1/2 - 4 hours turning every half hour for best
results.
Temperature should be over 200 degrees for over 1 hour.
- Transfer the roast and vegetables to a cutting board tent
with foil or similar to
keep warm and moist.
- Allow the liquid to settle for five minutes. Use a wide
spoon to
skim the fat off the surface.
- Boil over high heat until reduce to about 1 1/2 cups
- Add red wine and reduce back to about 1 1/2 cups
- Carve meat into 1/2 inch thick slices place on a platter
with vegetables and serve
with the reduced sauce on the side.
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