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Pot Roast # 2

Source of Recipe

Cook's Illustrated (April 2002)


Recipe Introduction

Pot Roast # 2 is the Pot Roast With Mushrooms, Tomatoes And Red Wine version.

List of Ingredients

1 boneless chuck-eye roast (about 3 1/2 pounds)
Salt and ground Black Pepper
2 tablespoons vegetable oil
10 ounces white button mushrooms, cleaned and quarted
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 medium garlic cloves, minced
1 teaspoons sugar
1/2 cup canned low-sodium chicken broth
1/2 cup canned low-sodium beef broth
1 can (14 1/2 oz) diced tomatoes with juice
1 sprig fresh thyme
1 sprig fresh rosemary
1 - 1 1/2 cups water
1/2 cup dry red wine



Recipe

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add mushrooms, onion, carrot and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, dice tomatoes, and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; and enough water to come halfway up the sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim off surface; add rosemary. Boil liquid over high heat until reduced to 1 1/2 cups, about 8 minutes. Discard thyme and rosemary sprigs. Season to taste with salt and pepper.
4. Using chef's or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat and serve.

Serves 6 to 8