Chuck and brisket are classic and ideal cuts for braising (or stewing) whole, though you can use rump, shin, oxtails, or cheeks; cooking time will vary from one cut to another. Keep the heat very low and allow plenty of time, testing every 15 minutes or so after the first hour.
Some people believe it’s impossible to overcook pot roasts, but it’s not true: When the meat is tender, it is done. Hold it in the warm liquid for a while if you like (you can even slice it and let the slices rest in the gravy), but don’t plan to hold it for too long.
Even though the sauce is wet and rich, when all the fat is cooked out of the meat it can become dry.
Ingredient:
- 1 clove garlic, peeled
- One 3- to 4-pound piece boneless chuck or rump roast,
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive or peanut oil
- 2 large onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1/2 cup red wine or water
- 1 cup chicken, beef, or vegetable stock
Steps:
- Cut the garlic clove into tiny slivers; insert the slivers into several spots around the roast, poking holes with a thin-bladed knife. Crush the bay leaf as finely as possible and mix it with salt and pepper. Rub this mixture all over the meat.
- Put the oil in a large vessel with a lid or a Dutch oven over medium-high heat. When hot, add the roast and brown it on all sides, taking your time and adjusting the heat so the meat browns but the fat does not burn, for 15 minutes or so.
- Transfer the meat to a platter. Add the vegetables to the pot, turn the heat up to medium-high, and cook, stirring frequently, until softened and somewhat browned, for about 10 minutes.
- Add the wine and cook, stirring the bottom of the vessel with a wooden spoon, until the wine has just about evaporated, 5 to 10 minutes. Add about half the stock, return the roast to the pot, and turn the heat down to very low.
- Turn the roast every 15 minutes, re-cover, and cook until it is tender, a fork will pierce the meat without any effort and the juices will run clear, 1 1/2 to 2 1/2 hours, but possibly longer if your roast is taller (very thick roasts may require as long as 4 hours if you keep the heat extremely low).
- Add more stock if the roast appears to be drying out, an unlikely possibility (and a sign that your heat is too high). Do not overcook; when the meat is tender, it is done.
- Remove the meat from the pot and keep it warm. Skim the fat from the surface of the remaining juice. Turn the heat up to high and cook, stirring and scraping the base of the vessel, until the liquid is thick and almost evaporated, after 5 to 10 minutes. Taste and adjust the seasoning. Slice the meat and serve it with the pan juices.
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Your recipe sounds very tasty. Pot Roast and a hearty side dish is my favorite type of meal. When making for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!