Cooking Classics
The Technique
Beef Pot Roast
Traditional meat cuts such as beef chuck roast make excellent slow cooked meals. Classic Beef Pot Roast utilizes several key cooking techniques by first seasoning the beef & searing it on the stove top in a small amount of oil, then braising it at a low temperature for a fair amount of time. The main points to know are that the methods are designed to both lock in juices & produce a tender, flavorful result. The addition of root vegetables make this particular oven roast a complete meal as they will not only benefit from the low & slow technique as far as the texture is concerned but they will also take on the robust seasonings, spices & liquids added to the pan. As the beef cooks, it will only intensify the flavor further. Learn how to make Classic Beef Pot Roast that may be served for a number of weeknight or celebratory gatherings.
Classic Beef Pot Roast
makes 4 servings
1 {2 1/2 to 3 lb} beef chuck roast
1 1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 Tbsp olive oil
1/2 cup red wine
1 lb carrots, peeled & cut into 3-inch pieces
2 medium sweet onions, cut into eighths
2 heads garlic, cut in half
3 large thyme sprigs
3 to 5 dried bay leaves
1/4 tsp crushed red pepper flakes
2 cups beef broth
Garnish: Fresh thyme sprigs
Coat the beef chuck roast on both sides with 1 teaspoon salt & 1/2 tsp black pepper. Heat the oil in a medium skillet over Medium, then sear the meat 2 minutes on each side. Transfer the beef to a 13 x 9 roasting pan. Deglaze the skillet with the wine scraping all of the browned bit from the bottom using a wooden spoon, then turn off the heat.
Preheat the oven to 325 degrees. Arrange the carrots around the beef chuck roast. Next, scatter the onion in the pan. Add the garlic, the thyme springs & the bay leaves. Sprinkle the crushed red pepper flakes over the beef chuck roast & the remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper over the vegetables. Pour the red wine mixture & the beef broth into the pan. The liquids should reach approximately halfway up the sides of the beef chuck roast. Cover the pan tightly with heavy duty aluminum foil & create 2 {1-inch} vents in it using a paring knife. Place the covered roast on to a half sheet pan. Braise 1 hour & 30 minutes. Add 1/2 cups water, if needed. Cover & braise an additional 1 hour to 1 hour & 20 minutes or until the beef reaches 200 degrees & shreds easily with a fork. Uncover & let stand 20 minutes. Transfer the roast & the vegetables to a serving platter. Serve the beef with the pan drippings.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Beef Pot Roast
A variety of cooking vessels may be used in order to prepare a pot roast. For this particular illustration, I chose a traditional 13 x 9-inch pan that I specifically use for roasting meats as it’s light weight whether filled or unfilled & provides great visuals throughout the procedure. If a cast iron Dutch oven is chosen, simply build the components as directed inside of it & instead of covering with foil, you may simply add the lid. For larger-sized roasts & the addition of more vegetables, you may even consider using a traditional pan designed for roasting the Thanksgiving bird.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Coat the beef chuck roast on both sides with 1 teaspoon salt & 1/2 tsp black pepper.
1a
Heat the oil in a medium skillet over Medium, then sear the meat 2 minutes on each side.
No. 2
Transfer the beef to a 13 x 9 roasting pan. Deglaze the skillet with the wine scraping all of the browned bit from the bottom using a wooden spoon, then turn off the heat.
No. 3
Preheat the oven to 325 degrees. Arrange the carrots around the beef chuck roast. Next, scatter the onion in the pan.
No. 4
Add the garlic, the thyme springs & the bay leaves. Sprinkle the crushed red pepper flakes over the beef chuck roast & the remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper over the vegetables.
No. 5
Pour the red wine mixture & the beef broth into the pan. The liquids should reach approximately halfway up the sides of the beef chuck roast. Cover the pan tightly with heavy duty aluminum foil & create 2 {1-inch} vents in it using a paring knife. Place the covered roast on to a half sheet pan.
No. 6
Braise 1 hour & 30 minutes. Add 1/2 cups water, if needed. Cover & braise an additional 1 hour to 1 hour & 20 minutes or until the beef reaches 200 degrees & shreds easily with a fork. Uncover & let stand 20 minutes. Transfer the roast & the vegetables to a serving platter. Serve the beef with the pan drippings.
The Tune
“Prelude To A Kiss” Billie Holiday
httpa://www.youtube.com/watch?v=7jIdnNubU94
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.