Old-Fashioned Pot Roast
Dress Up the Ordinary
Just the way you remember, succulent slices of braised beef with tender carrots and potatoes, napped in delicious, savory pan juices. Pour a rustic red wine and sit down to supper.
1 3 1/2- to 4-pound boneless chuck roast
Salt and ground black pepper
2 tablespoons vegetable oil
1 large onion, diced
2 stalks celery with leaves, cut in 1/2-inch slices
2 teaspoons Glace de Viande Gold® dissolved in 1 cup hot water
1 bay leaf
2 teaspoons dried thyme
4 cloves garlic, crushed
6 carrots, peeled and cut into 1 1/2-inch pieces
1/2 pound small red potatoes, quartered
Preheat the oven to 300 degrees. Season the roast generously with salt and pepper. Heat the oil in a Dutch oven (just large enough to hold the roast) over medium-high heat. Brown the roast on all sides, then remove it from the pot and set it aside.
Pour all but about 1-2 tablespoons of drippings out of the pot and reduce the heat to medium. Add the onion and celery to the pan and cook, stirring frequently, until the vegetables are just tender, 3-5 minutes.
Add the diluted Glace de Viande Gold®, stirring and scraping the browned bits from the bottom of the pan. Add the bay leaf, thyme, and garlic and bring the mixture to a simmer. Return the beef to the pan, cover it, and transfer it to the oven.
Braise the beef in the oven for 1 1/2 hours.
Add the carrots and potatoes to the pot and turn the roast over with tongs. Spoon some braising liquid over the vegetables. Cover the pot again and continue braising about another 1 1/2 hours, until the meat and vegetables are fork tender.
Remove the beef and vegetables from the pot and tent them with foil to keep them warm. Simmer the pan juices, skimming off the fat from the surface, until they thicken slightly. Season to taste with salt and pepper.
Cut the beef into 1/2-inch slices and serve it with the vegetables, spooning the braising liquid over the top.
Wine Pairing: Cabernet Sauvignon, Merlot