Pot roast is a quintessential winter dish. Juicy beef simmering away, filling your house with delicious aromas — what could be more perfect on a cold, blustery day? Choose an inexpensive chuck or shoulder roast. Cheaper cuts of meat will become wonderfully fork-tender after being cooked gently for hours in bubbling stock.
Add potatoes or other vegetables cut into large chunks halfway through cooking for a one-pot meal.
Season a 3-4 pound roast with salt and pepper. Sear the roast in a Dutch oven until it’s brown on all sides, then remove it from the pan. Add a roughly chopped mirepoix and sweat the veggies until they soften. Return the roast to the pan and pour in enough beef stock or broth to come at least halfway up the sides. Braise the roast for 1 1/2 to 2 hours, until the meat is tender.
Serve your pot roast as is or over rice or noodles.
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