Pot Roast # 3
Source of Recipe
Cook's Illustrated (April 2002)
Recipe Introduction
Pot Roast # 3 is the Pot Roast With Root Vegetables version.
List of Ingredients
1 boneless chuck-eye roast (about 3 1/2 pounds)
Salt and ground Black Pepper
2 tablespoons vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 1/2 pounds carrots, sliced 1/2 inch thick (about 8 medium or 3 cups)
1 1/2 pounds small red potatoes, halved if larger than 1 1/2-inches in diameter (about 5 cups)
1 pound parsnips, sliced 1/2 inch thick (about 3 cups)
1 small celery rib, chopped medium
2 medium garlic cloves, minced
1 teaspoons sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 - 1 1/2 cups water
1/4 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 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 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 roast is almost tender, 3 to 3 1/2 hours (sharp knife should meet little resistance). Add the sliced carrots, red potatoes and parsnips to Dutch oven, submerging the vegetables in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.
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; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes.
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 and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.
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