Fork Tender Pot Roast Recipes
TENDER POT ROAST
Make and share this Tender Pot Roast recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 4h10m
Yield 1 Roast, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 300 degrees.
- Season roast with salt and pepper on all sides.
- In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
- Brown meat on all sides in dutch oven, this should take about 10 minutes.
- If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
- Once browned remove meat from pot and place on a deep plate (to catch the juices).
- Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
- Add garlic and cook until fragrant, about 1 minute.
- Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
- Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
- Add water until liquid comes halfway up sides of the meat.
- Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
- Place in oven, be sure to turn the meat over every 30 minutes or so.
- Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
- Remove meat from pan onto serving plate, cover with foil.
- Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
- Thicken if desired.
Nutrition Facts : Calories 436.1, Fat 19.4, SaturatedFat 7.1, Cholesterol 152.1, Sodium 328.1, Carbohydrate 13.7, Fiber 1.4, Sugar 8, Protein 50.7
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- In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn't cling to the meat.
- In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.
- In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
- Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.
HOW TO MAKE POT ROAST - TASTE OF HOME
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Estimated Reading Time 7 mins
- Preheat the oven and prep the roast. This roast gets its tender texture from low-and-slow braising. Preheat the oven to 325º, which is a low enough temperature to allow the roast’s tough muscle fibers to relax and become tender as they cook.
- Truss it up. Trussing a roast is an important step because it gives the meat a uniform shape, helping it cook more evenly. If you’ve never trussed meat before, this is a great place to start.
- Give it a nice sear. While it is rumored that searing meat seals in the juices, this is actually a common kitchen myth. The real reason to sear the meat is to build a layer of caramelization.
- Deglaze the pan. Deglazing the pan is the best way to create a rich, complex, flavorful sauce. When the cold liquid hits the hot pan, it releases any built-up fond from the bottom.
- Cook until tender. At this point, you should have a rich and flavorful sauce, which will act as a sauna for your roast. Cooked low and slow, the muscle fibers in the tough chuck roast will relax and become tender.
- Finish the sauce. While the roast cooks, its rich, beefy flavor will seep into the cooking liquid. Who needs to create an extra sauce when reducing the cooking liquid makes the perfect gravy?
- Slice and serve! It’s important to let the roast rest for at least 15 minutes—this is the key to keeping the juices inside the meat instead of letting them spill out onto the cutting board.
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