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Pot Roast

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"We have mothers to thank for pot roast—generations of women who fed their families on a budget. Long, slow braising allowed these frugal cooks to transform inexpensive cuts of meat and basic root vegetables into feasts fit for Sunday dinner. If unexpected guests showed up, Mom could always throw in a few more potatoes and carrots to stretch the meal. This delectable dish long ago outgrew its association with large families and thrift, however. On a chilly day, it is simply more appealing than many other possibilities, no matter how fancy. Pot roasting involves browning the beef and then cooking it in a covered pot with a small amount of liquid. This moist cooking process transforms collagen (the connective tissue that can make meat tough) into gelatin, thereby tenderizing the beef. For this reason, inexpensive cuts with high collagen content, such as chuck and rump roasts, are best; higher grade meats that perform well when broiled, grilled, or quickly oven-roasted would dry out with this method. When shopping, tell the butcher you are making pot roast, and he will guide you to an appropriate piece of meat. And ask him to tie the roast; this will keep it from falling apart as it cooks. Pot roasts should be so meltingly tender that you can cut it with a fork. And the whole meal is prepared in a single vessel, so the vegetables—potatoes and carrots are used here, but turnips and pearl onions are other good options—cook in the meat juices. Moreover, the flavors of pot roast are even better the next day, especially in a sandwich."

List of Ingredients

â—¦ 5 large russet potatoes, peeled and quartered
â—¦ ¼ cup plus 1 tablespoon extra-virgin olive oil
â—¦ Coarse salt and freshly ground pepper
â—¦ 5 sprigs flat-leaf parsley
â—¦ 5 sprigs thyme
â—¦ 1 dried bay leaf
â—¦ 1 tablespoon all-purpose flour
â—¦ ½ teaspoon paprika
â—¦ ½ teaspoon ground allspice
â—¦ 1 beef rump roast (3 ¼ to 3 ½ pounds)
â—¦ 4 medium leeks, white and pale green parts only, halved lengthwise, sliced 1 inch thick crosswise, washed well and dried
â—¦ 3 cloves garlic, thinly sliced
â—¦ 1 cup dry red wine
â—¦ 2 tablespoons tomato paste
â—¦ 6 cups beef stock, preferably homemade
â—¦ 6 large carrots, cut into 3-inch pieces


Recipe

Preheat oven to 400° F. Place potatoes in a large roasting pan; toss with 3 tablespoons olive oil. Season with salt and pepper. Spread in an even layer. Roast until golden brown and crisp, 30 to 40 minutes. Remove pan from oven. Reduce heat to 350° F.

Bundle parsley, thyme, and bay leaf in a piece of cheesecloth; tie with kitchen twine. In a bowl, combine flour, paprika, and allspice; season with salt and pepper. Pat beef dry; sprinkle with flour mixture, patting to coat.

In a large Dutch oven (about 7 quarts), heat remaining 2 tablespoons olive oil over medium until hot but not smoking. Sear roast on all sides until golden brown, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add leeks and garlic; cook, stirring occasionally, until leeks are just softened, about 3 minutes. Add wine and bring to a boil; deglaze pan, scraping up any browned bits from the bottom with a wooden spoon. Cook until most of the wine has evaporated. Add tomato paste and cook until caramelized, about 1 minute. Add herb bundle and reserved roast along with any accumulated juices, and the beef stock. Cover and transfer to oven; cook 30 minutes. Turn over roast and cook 30 minutes more.

Add carrots, cover, and cook 1 ½ hours, turning over roast every 30 minutes. Add potatoes, submerging them halfway in the liquid (so they turn crisp yet tender). Return pan to oven and cook (uncovered) to let some liquid evaporate, about 30 minutes more. Season with salt and pepper. Transfer roast to a carving board and let rest 5 minutes before removing string and slicing meat. Serve with vegetables and pan gravy on the side.

Serves 6 to 8