Imen Dridi This Joy Of Cooking Pot Roast recipe is made with chuck roast, onions, carrots, red wine, beef stock, olive oil, salt, pepper, thyme, and rosemary. Total time for this recipe is 4 hours, serving 6 people.
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🤎 The Benefits Of Trying This Delicious Pot Roast Recipe:
- Tender & Juicy: The chuck roast slow-cooked to perfection ensures tender, melt-in-your-mouth bites.
- Rich Flavor: Infused with the aromatic blend of red wine, thyme, and rosemary, each bite bursts with savory goodness.
- Easy Preparation: Simple steps and common ingredients make this pot roast recipe accessible to all cooking skill levels.
- Versatile: Whether served with mashed potatoes, over noodles, or in sandwiches, it’s a versatile crowd-pleaser for any occasion.
❓ What Is Joy Of Cooking Pot Roast Recipe?
Joy Of Cooking Pot Roast is a hearty dish featuring chuck roast, onions, carrots, and herbs. Slow-cooked to tender perfection, it delights with its rich flavor and comforting aroma.
🥩 Joy Of Cooking Pot Roast Ingredients
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 c. red wine (optional, you can use beef broth instead)
- 2 to 3 c. beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
🥘 How To Make Joy Of Cooking Pot Roast
- First, pick a piece of meat that has a lot of fatty fat on it. This is the only thing that will make your pot roast taste better. Season your chuck roast with a lot of salt and pepper.
- Warm the oven up to 275˚F. Set a big pot or Dutch oven on medium-high heat. After that, add the olive oil. You can also use half olive oil and half butter.
- In half the onions and then cut them into two-inch pieces. Put the onions in the pot when the oil is very hot but not smoking. Brown them on one side and then the other. Put the onions on a plate.
- Toss the carrots around in the same very hot pan for about a minute or so, until they start to turn a little brown.
- Add a little more olive oil to the very hot pan if you need to. Put the meat in the pan and cook all sides of it for about a minute, until it’s nice and brown all over. Move the roast to a plate.
- Deglaze the pan with about a cup of red wine or beef broth while the stove is still on high. Use a whisk to get all of that great flavor up from the bottom of the pan.
- When the bottom of the pan is clear enough, put the roast back in it and add enough beef stock to come halfway up the meat. Pick up some rosemary, thyme, and onion leaves and add them to the pot.
- For a 3-pound roast, put the lid on and roast in the oven for 3 hours. It will take 4 hours to cook a 4 to 5 pound roast.
💭 Recipe Tips
- Use the right cut: Opt for well-marbled chuck roast for maximum tenderness and flavor.
- Don’t rush: Low and slow cooking is key; resist the temptation to increase heat for faster results.
- Season generously: Don’t skimp on salt and pepper; robust seasoning enhances the overall taste.
- Check doneness: Pierce with a fork to ensure meat is fork-tender before serving.
- Let it rest: Allow the pot roast to rest before slicing to retain juices and ensure juicy, succulent meat.
What To Serve With Pot Roast?
Serve Pot Roast with classic side dishes like mashed potatoes, roasted vegetables, or creamy polenta these hearty accompaniments complement the rich flavors of the pot roast and make for a satisfying and well-rounded meal.
🎚 How To Store Leftovers Pot Roast?
- In The Fridge. To store Leftovers Pot Roast refrigerate it in an airtight container for up to 3-4 days.
- In The Freezer. To freeze Leftovers Pot Roast wrap tightly in plastic wrap or aluminum foil then place in a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers Pot Roast?
- In The Oven: Place Leftovers Pot Roast in a baking dish, cover with foil and reheat at 325°F for 20-30 minutes.
- On The Stovetop: Warm Leftovers Pot Roast in a skillet over low heat with a splash of beef broth for up 9- 13 minutes until heated through.
- In The Microwave: Place Leftovers Pot Roastin a microwave-safe dish, cover with a damp paper towel and microwave in 8-12 minutesintervals until warmed.
FAQs
How Do You Make Pot Roast Tender?
To make pot roast tender cook it low and slow opt for a moist cooking method like braising or slow cooking, which breaks down tough muscle fibers over time, resulting in a tender roast.
What Is The Best Cut Of Meat For Pot Roast?
Chuck roast is the best cut of meat for pot roast it has a good balance of marbling and connective tissue that melts during cooking, enhancing flavor and creating a tender texture.
How Do You Prevent Pot Roast From Drying Out?
Prevent pot roast from drying out by ensuring there’s enough liquid in the cooking vessel to keep the meat moist throughout the cooking process. Cover the roast tightly with a lid or foil to trap steam and moisture.
How Do You Thicken Pot Roast Gravy?
To thicken pot roast gravy, use a mixture of flour and water or cornstarch and water. Mix the thickener with cold water to create a slurry, then gradually whisk it into the simmering gravy until it reaches the desired consistency. Adjust seasoning as needed.
Try More Joy Of Cooking Recipes:
- Joy Of Cooking Cornbread Tamale Pie
- Joy Of Cooking Minestrone Soup Recipe
- Joy Of Cooking Hungarian Goulash Recipe
Joy Of Cooking Pot Roast Nutrition Facts
Per Serving (Serves 10)
- Calories: 356
- Fat14 g
- Saturated fat: 5 g
- Trans fat: 1 g
- Cholesterol: 131 mg
- Sodium: 841 mg
- Carbohydrates: 7 g
- Fiber: 2 g
- Sugar: 4 g
- Protein: 45 g
- Vitamin D: 0 mcg
- Calcium: 65 mg
- Iron: 6 mg
- Potassium: 1167 mg
Joy Of Cooking Pot Roast
Description
This Joy Of Cooking Pot Roast recipe is made with chuck roast, onions, carrots, red wine, beef stock, olive oil, salt, pepper, thyme, and rosemary. Total time for this recipe is 4 hours, serving 6 people.
Ingredients
Instructions
- First, pick a piece of meat that has a lot of fatty fat on it. This is the only thing that will make your pot roast taste better. Season your chuck roast with a lot of salt and pepper.
- Warm the oven up to 275˚F. Set a big pot or Dutch oven on medium-high heat. After that, add the olive oil. You can also use half olive oil and half butter.
- In half the onions and then cut them into two-inch pieces. Put the onions in the pot when the oil is very hot but not smoking. Brown them on one side and then the other. Put the onions on a plate.
- Toss the carrots around in the same very hot pan for about a minute or so, until they start to turn a little brown.
- Add a little more olive oil to the very hot pan if you need to. Put the meat in the pan and cook all sides of it for about a minute, until it’s nice and brown all over. Move the roast to a plate.
- Deglaze the pan with about a cup of red wine or beef broth while the stove is still on high. Use a whisk to get all of that great flavor up from the bottom of the pan.
- When the bottom of the pan is clear enough, put the roast back in it and add enough beef stock to come halfway up the meat. Pick up some rosemary, thyme, and onion leaves and add them to the pot.
- For a 3-pound roast, put the lid on and roast in the oven for 3 hours. It will take 4 hours to cook a 4 to 5 pound roast.
Notes
- Use the right cut: Opt for well-marbled chuck roast for maximum tenderness and flavor.
Don’t rush: Low and slow cooking is key; resist the temptation to increase heat for faster results.
Season generously: Don’t skimp on salt and pepper; robust seasoning enhances the overall taste.
Check doneness: Pierce with a fork to ensure meat is fork-tender before serving.
Let it rest: Allow the pot roast to rest before slicing to retain juices and ensure juicy, succulent meat.
