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CI’s Simple Pot Roast




Source of Recipe


Cook’s Illustrated March 2002


Recipe Introduction


We think that Ronald Johnson’s Italian Pot Roast is the best we’ve ever had, but it is nice to have an alternative and I’ve been looking for a less tomato-y, beefier version for a while. This one is very good and quite easy. Next time I’ll double the garlic.


List of Ingredients




1 chuck-eye roast (about 3 1/2 pounds), boneless
Salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small rib celery, chopped medium
2 medium cloves garlic, minced
2 teaspoons granulated sugar
1 cup low-sodium chicken broth
1 cup low-sodium beef broth
1 sprig fresh thyme
1 1/2 cups water (as needed)
1/4 cup dry red wine


Recipe



Heat the oven to 300 degrees and dry the roast with a paper towel. Generously salt and pepper the meat.

Over medium-high heat, in a Dutch oven heat the oil until shimmering. Brown the meat on all sides. Place the meat on a plate and set aside. Lower the heat to medium and add the onion, carrot and celery to the pot and sauté until they begin to brown, stirring occasionally. Add the garlic and sugar and cook an additional 30 seconds. Add the broths and thyme, scraping up any browned bits on the bottom of the pan. Place the meat back into the pan. Add water, if needed, to come halfway up the sides of the meat. Bring to a simmer. Put foil over the top and then the lid. Place in the oven and cook until completely tender, 3 1/2 to 4 hours. Turn the meat every 30 minutes.

Place the meat on a surface and tent with foil. Defat the sauce and discard the thyme sprig. [At this point, I liquefied the sauce with a immersion blender.] Boil the liquid until it is reduced to 1 1/2 cups. Add the red wine and again reduce to 1 1/2 cups. Taste and adjust seasonings.

Cut up the meat. Pour over about 1/2 cup of the sauce. Serve remaining sauce separately.

Serves 6-8.