Perfect Pot Roast

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Perfect Pot Roast. Linda Larsen
    295 min
Ratings

There is no pot roast recipe better than this one for Perfect Pot Roast. It's my variation on Laurie Colwin's recipe for Pot Roast from her wonderful book Home Cooking.

The combination of vegetables and super tender beef is simply divine. The bell peppers become sweet and slightly smoky when cooked this way, and the onions are tender and rich. Enjoy it soon!

What You'll Need

  • 5 pound beef chuck roast
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 3 red bell peppers, sliced
  • 2 onions, chopped
  • 5 cloves garlic
  • 5 carrots, sliced
  • 1 cup red wine OR beef stock
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons dried marjoram leaves
  • More salt as needed for gravy

How to Make It

Preheat oven to 300°F. Start by heating the olive oil in a heavy and large skillet over medium high heat.

Sprinkle the roast with the paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper and brown on all sides, about 15 minutes total, turning the meat with tongs and a large fork.

Place the meat in a Dutch oven or any large oven proof casserole dish with a lid. Add bell peppers, onions, garlic, and carrots to the skillet you used to brown the meat and cook for 5 to 6 minutes over medium heat, scraping up drippings, until the vegetables are crisp-tender. Put the vegetables into the Dutch oven over the meat.

In the same skillet, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and another 1/2 teaspoon salt, scraping to loosen any brown bits; add 1/8 teaspoon pepper and marjoram. Pour over the meat and vegetables and cover.

Bake the meat in a 300°F oven for 4 to 5 hours or until the meat is very tender.

When the pot roast is tender, remove the meat and place on a serving platter and cover it with foil to keep warm.

Remove the vegetables from the pan, except the carrots, with a slotted spoon and puree in a food processor. Save most of the carrots to serve with the meat.

Place the pureed vegetables in a saucepan, add the meat juices and drippings left in the Dutch oven and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive. (That's the secret to fabulous gravy, by the way.)

Slice the pot roast and spoon the gravy over it. Then dive in.