Classic Pot Roast
Classic Pot Roast
- The day before cooking, rub roast well with olive oil. Sprinkle with the 2 teaspoons kosher salt and rub salt thoroughly into meat. Refrigerate, uncovered, overnight. "The salt penetrates deeply into the meat to season it, and the olive oil adds its flavor," Scott says.
- Preheat the oven to 275 degrees F. In 12-inch nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon of the butter and the 1 tablespoon olive oil over medium heat. Once butter is foaming, add beef and salt pork. Deeply brown roast on all sides, 4 to 6 minutes for each large side, 3 to 4 minutes for short sides. "You really want to take your time here and get it brown," Scott says. "It's key to rich flavor." Remove salt pork once it is browned (it will take less time than roast); set aside. Transfer roast to platter; set aside.
- Drain and discard most of fat from pan, taking care to leave behind any browned bits. Add remaining butter and the onions to pan. Cook and stir over medium heat until onions begin to brown. Add garlic cloves; cook 2 minutes more. Add wine and chicken broth to pan; scrape well with a wooden spoon to dislodge any browned bits from pan.
- Transfer onions and liquid to a heavy 8-quart, nonreactive oven-going Dutch oven. Tie parsley stems together with 100 percent cotton kitchen twine, and add to Dutch oven. Place roast over onions; add salt pork and bay leaf. Sprinkle with dried thyme and a few grindings of black pepper. Tear parchment paper to fit interior of Dutch oven; lay over ingredients, tucking around sides of roast. Layer a sheet of aluminum foil in same manner. Add lid and bake on center rack for 2-1/2 to 3 hours. Meanwhile, prepare vegetables for cooking.
- Remove pan from oven and slowly lift off foil and parchment (beware of escaping steam); set aside. Test roast with tip of knife or skewer-it should be beginning to become tender. Tuck carrots, turnips, leek, celery heart, and potatoes around beef. Return parchment, foil, and lid to Dutch oven and cook 45 to 60 minutes more until beef is very tender and vegetables are well-cooked but still firm.
- Increase oven temperature to 425 degrees F. Transfer beef to warm platter and tent with foil. Remove and discard parsley stems and bay leaf. With a small mesh strainer, strain and transfer cooking liquid to a gravy boat or small bowl; keep warm.
- Return Dutch oven, uncovered, to hot oven and continue roasting vegetables 15 to 20 minutes until they begin to brown, and acquire a glaze, basting with small amount of cooking liquid and pan drippings if needed.
- Meanwhile, skim fat from braising liquid and add salt and pepper if needed. Coarsely chop reserved parsley leaves.
- Pull roast into serving-size pieces with two forks; serve with glazed vegetables. Spoon broth over all and sprinkle with parsley. Makes 8 to 10 servings.
From the Test Kitchen
If desired, use a 3- to 4-pound boneless beef chuck roast.
Nutrition Facts (Classic Pot Roast)
- Per serving:
- 738 kcal cal.,
- 49 g fat
- (19 g sat. fat,
- 3 g polyunsaturated fat,
- 22 g monounsatured fat),
- 158 mg chol.,
- 805 mg sodium,
- 23 g carb.,
- 4 g fiber,
- 6 g sugar,
- 46 g pro.
- Percent Daily Values are based on a 2,000 calorie diet