Thursday, December 15, 2011

Kelley's Pot Roast

My recipe is similar to cooks illustrated. I think it is important to brown the pot roast prior to putting in the oven as caramelizing the meat helps gives it great flavor! It is a large piece of meat, so I salt and pepper it generously...which I think helps as well. Don’t be afraid to turn the heat up when you’re browning the roast! Be fearless! :)


1-2 TBS canola oil (vegetable or olive oil are fine too)
1 (3-4 pounds) boneless chuck roast, trimmed (you can use any type of roast, really)
1-2 coarsely chopped onions
1 coarsely chopped carrot
1 coarsely chopped celery stalk
2-3 garlic cloves, chopped
1 tsp sugar
1/2 cup red wine
2 cups organic chicken broth (or homemade chicken or beef stock)
1 1/2 cups water
2 sprigs thyme or 1 sprig rosemary
1 bay leaf
2 pounds Yukon gold (or Russet) potatoes, peeled and cut into 2-inch chunks
1 pounds carrots, cut into 1 inch chunks (peeled if you desire a more “pretty” presentation)
freshly ground black pepper


Preheat oven to 325º.

Heat olive oil in a large Dutch oven over medium-high heat. Trim and dry the chuck roast (drying keeps the roast from spitting at you while it’s browning). Sprinkle generously with coarse salt and freshly ground pepper. Add roast to pan, turning to brown on all sides; about 10 minutes.

Add onion, carrots, and celery to pan; sauté 5-7 minutes or until softened. Add garlic and sugar, and cook a minute longer.

Return browned roast to pan. Add the red wine, broth, water, until the liquid reaches halfway up the side fo the roast. Add the thyme or rosemary, and bay leaf and bring the liquid to a simmer over medium heat. Cover the pot and bake at 300° for 2 hours or until the roast is almost tender, turning the roast half way through.

Add additional carrots and potatoes to pan. Cover and bake an additional 1 hour plus (or until vegetables are tender).

Remove thyme or rosemary sprigs and bay leaf from pan; discard. Gently pull apart meat with 2 forks. Serve roast and vegetables with cooking liquid (as gravy). Garnish with fresh thyme or rosemary sprigs, if desired.

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