This is our first attempt at pot-roast and it turned out really well. I think it's pretty important to make sure you cook it long enough (note 3.5-4 hrs so make sure you start it early!). We probably didn't turn it quite every 30 minutes, which I think was fine. Near the end, we cooked some brown rice to serve it on. I recommend this so you can soak up all that yummy sauce!
I've been meaning to comment on our lack of posts last week - we were pretty caught up in the basketball tournament. We did a lot of eating out and chicken wings that week :) Anyone else a UNC fan? Both mine and Michael's whole families (with the exception of Michael:) went there so we pretty much bleed carolina blue. Go heels!
- 1 boneless chuck-eye roast (about 3 1/2 pounds)
- salt and ground pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped medium
- 1 small carrot, chopped medium
- 1 small celery rib, chopped medium
- 2 medium garlic cloves, minced
- 2 teaspoons sugar
- 1 cup low sodium chicken broth
- 1 cup low sodium beef broth
- 1 sprig fresh thyme (I had to use ground thyme, having no sprigs.)
- 1 - 1 1/2 cups water
- 1/4 cup dry red wine
- First you adjust an oven rack to the middle position and heat the oven to 300 degrees. Sprinkle the roast generously with salt and pepper.
- Heat the oil in a large ovenproof Dutch oven over medium-high until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside.
- Then reduce the heat to medium; add the onion, carrot and celery to the pot and cook, stirring occasionally until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the pan bottom with a wooden spoon to loosen the browned bits.
- Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven.
- Cook, turning the roast every 30 minutes until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours.
- Transfer the roast to a carving board; tent with foil to keep warm. Allow the liquid to settle about 5 minutes then use a wide spoon to skim off the fat from the surface and discard the thyme sprig (if you used fresh thyme).
- Boil over high heat until it is reduced to 1 1/2 cups, about 8 minutes. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste.
- Cut up the meat, pour 1/2 cup of the sauce over the meat.