Pot Roast

This recipe is adapted from Sara Moulton's "Basic Pot Roast" which can be found on www.foodtv.com.

1 boneless Chuck roast, neatly tied (about 3 lbs)
salt and pepper
2 tbsp MP safe vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup dry red wine (optional)
2 bay leaves
1 tsp thyme
4 cups beef stock or bouillon
3 tbsp unenriched flour
3 tbsp MP safe butter

Pat the roast dry and sprinkle it with salt and pepper. In a large oven proof pot or Dutch oven heat the oil until moderately hot. Brown the roast on all sides, about 15 min. (Let the roast get nice and brown on the top and bottom.) Remove the roast to a plate and then add the vegetables to the pot. Saute vegetables until they begin to soften. Add the red wine or a little of the stock to the pot and scrape up any brown bits from the bottom of the pot. Put the roast back in the pot along with the bay leaves, thyme, and enough broth to come 2/3 of the way up the beef. Bring the pot to a simmer on the stove, cover tightly, and place in a 350 degree oven. Check that the liquid simmers but does not boil hard. Cook for 2 to 2 1/2 hours or until beef is tender. Turn the roast over once or twice during cooking.

When beef is cooked take roast out of pot and set aside on a cutting board to rest for 10 minutes. You can skim the fat from the broth now or after it has been refrigerated. If you wish to thicken the broth, mash together the butter and flour. Mix this into the broth and whisk continually until sauce boils and thickens.
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