Cookie Bookie

Pot Roast

We can't even think about pot roast without remember the crazy mom on Blast From the Past. Grab your oven mits!

1 chuck-eye roast (about 3 ½ pounds), boneless (or 7-bone or top blade)
Salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small rib celery, chopped
2 medium cloves garlic, minced
2 teaspoons granulated sugar
1 cup low-sodium chicken broth
1 ¼ cup low-sodium beef broth
1 sprig fresh thyme leaves
1 ½ cups water
Vegetables

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.

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, 8-10 minutes. Transfer roast to large plat; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 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; add enough water to come halfway up sides of roast. Bring liquid to simmer of medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast ever 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 ½ hours. Add any vegetables/potatoes at this point and continue to cook another ½ hour.

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 fat off surface; discard thyme sprig. Add salt and pepper to taste; boil over high heat until vegetables are fully tender 5-10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into ½-inch thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about ½ cup sauce over meat and vegetables. Serve passing remaining sauce separately.


Makes 10 servings

THM - S - Add non-starchy veggies to eat with the meat.