A Pot Roast Worth Waiting On Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

A POT ROAST "WORTH WAITING ON"

Steps:

• Preheat oven to 200 degrees F.
• Rub meat on both sides with salt and cumin.
• Place a wide, heavy skillet or fry pan over high heat for approx 2 mins.
• When pan is really hot, brown meat on both sides and remove from pan.
• Add enough veg oil to cover bottom of pan, add onion and garlic- stir constantly until onion has softened.
• To the pan, add the tomato juice, vinegar, olives and raisins- bring to a boil and cook until liquid has reduced by half.
• Create a large pouch with the heavy duty foil- large enough to hold the roast and be sealed.
• Place half of the reduced liquid/chunk mixture in the foil pouch, add the roast and top with the remaining mixture.
• Close and tightly seal the pouch, then completely wrap the package in another complete layer of foil.
• Place package on a cookie sheet (preferably with sides in case of leakage) and cook for 3-3 1/2 hours or until fork pushes easily through meat.
• Remove from oven and let rest (still wrapped) for at least 1/2 hour.
• Snip off 1 corner of the pouch and drain liquid into a bowl or measuring cup.
• Slice meat thinly or pull apart with a fork.
• Serve with the liquid (sauce) only or add some of the chunkies (olives, etc).
• You can also puree some of the chunkies with the liquid for a sauce.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.