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window.ATGalleries[53977] = {“id”:53977,”type”:”Slideshow”,”images”:[{“image_id”:”d7d0d05dde0a903468c8f6cb227ccdf47e975a0c”,”caption”:”\u003cb\u003eHeat the oven: \u003c/b\u003eArrange a rack in the middle of the oven and heat to 325°F. Season the meat with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.”,”image”:{“id”:”d7d0d05dde0a903468c8f6cb227ccdf47e975a0c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:05:32.590-05:00″,”updated_at”:”2017-03-01T13:05:32.590-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_39688_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”cc33038dd69171f29068ee07e931cb193d7bbf06″,”caption”:”\u003cb\u003eSear the roast:\u003c/b\u003e Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.”,”image”:{“id”:”cc33038dd69171f29068ee07e931cb193d7bbf06″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:05:32.684-05:00″,”updated_at”:”2017-03-01T13:05:32.684-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_39698_ 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”a304d2d643743e428c285509e198cdfa7603140d”,”caption”:”\u003cb\u003eSauté the onion:\u003c/b\u003e Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes. Add the red wine and scrape up the beautiful browned bits on the bottom of the pan. “,”image”:{“id”:”a304d2d643743e428c285509e198cdfa7603140d”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:05:32.688-05:00″,”updated_at”:”2017-03-01T13:05:32.688-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_39702_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0d891eb24aa0412fd105622753ef90210d4e52d9″,”caption”:”\u003cb\u003eAdd flavorings and roast to the pot:\u003c/b\u003e Stir in the beef broth, garlic, whole thyme sprigs, bay leaves, whole rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot. “,”image”:{“id”:”0d891eb24aa0412fd105622753ef90210d4e52d9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:05:32.705-05:00″,”updated_at”:”2017-03-01T13:05:32.705-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_39706_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”e2610f529a0f6f01efba4fa1edb9ab768c3119f7″,”caption”:”\u003cb\u003eCover and braise: \u003c/b\u003eBring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.”,”image”:{“id”:”e2610f529a0f6f01efba4fa1edb9ab768c3119f7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:07:35.537-05:00″,”updated_at”:”2017-03-01T13:07:35.537-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_40057_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6abc5bf0cd988e6142daa5c0e205aa7825b14655″,”caption”:”\u003cb\u003eAdd the root vegetables:\u003c/b\u003e Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, for 1 1/2 to 2 hours more.”,”image”:{“id”:”6abc5bf0cd988e6142daa5c0e205aa7825b14655″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:05:32.803-05:00″,”updated_at”:”2017-03-01T13:05:32.803-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_39805_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2f4b522115ccd5cc70369aabf9789dbd6ea7b89c”,”caption”:”\u003cb\u003eShred the meat: \u003c/b\u003eRemove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.”,”image”:{“id”:”2f4b522115ccd5cc70369aabf9789dbd6ea7b89c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:07:35.645-05:00″,”updated_at”:”2017-03-01T13:07:35.645-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_40071_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”d888cfb7407e267ff621ba850615fcac85a23137″,”caption”:”\u003cb\u003ePrepare a butter and flour paste:\u003c/b\u003e Mix the remaining 2 tablespoons of flour with the butter together in a small bowl with a spatula until it forms a thick paste.”,”image”:{“id”:”d888cfb7407e267ff621ba850615fcac85a23137″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:07:35.643-05:00″,”updated_at”:”2017-03-01T13:07:35.643-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_40069_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4f01a15277f651743b50037c6c2e8736e82971e2″,”caption”:”\u003cb\u003eThicken the gravy: \u003c/b\u003eStir in the butter-flour paste into the pot and cook for 3 minutes to remove raw flour taste and thicken the gravy, making sure the liquid does not boil. Stir in the vinegar. Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.”,”image”:{“id”:”4f01a15277f651743b50037c6c2e8736e82971e2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:07:38.925-05:00″,”updated_at”:”2017-03-01T13:07:38.925-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_40072_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”5434619cb0d8be404549e2413a2b1fb161669216″,”caption”:”\u003cb\u003eServe the pot roast:\u003c/b\u003e Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary. “,”image”:{“id”:”5434619cb0d8be404549e2413a2b1fb161669216″,”width”:5352,”height”:3568,”format”:”JPEG”,”created_by_id”:504,”updated_by_id”:null,”created_at”:”2017-03-01T13:07:35.750-05:00″,”updated_at”:”2017-03-01T13:07:35.750-05:00″,”credit_style”:”external”,”credit_author_id”:504,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PotRoast_40084_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions all soaked in the beef’s gravy. It’s a dish only a long, slow braise could deliver.
While it is near impossible to screw up a pot roast, there are a few steps that make this dish worthy of its celebrated status. Choosing the right cut of meat and the best potatoes for braising, and making a lush gravy are chief among them. Now, I haven’t tasted your mother’s pot roast, but I can say without question that this is the best beef pot roast you can make at home in your own oven.
from WordPress https://jonathanwilhoite.wordpress.com/2017/03/28/how-to-cook-classic-beef-pot-roast-in-the-oven-cooking-lessons-from-the-kitchn/
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