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From Making a Succulent Beef Pot Roast
Recipe by Molly Stevens
Classic American Pot Roast
Serves six to eight.
1 4-pound boneless beef chuck pot roast
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 ounces thick-sliced (1/4 inch) bacon, cut into 1/2-inch squares (to yield 1 cup)
3/4 cup peeled and finely chopped carrots
3/4 cup peeled and finely chopped celery, with leaves
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 or 2 bay leaves
A few whole cloves
Several whole peppercorns
1-1/2 cups fresh apple cider
3 cups homemade or low-salt chicken or beef broth
Carrots (peeled and cut into 3/4-inch chunks to yield 2 cups)
2 cups frozen pearl onions (leave whole, add frozen)
Potatoes (yellow, red, or fingerling; avoid russets) or turnips (peeled and cut into 3/4-inch chunks to yield 2 cups)
Splash of cider vinegar
1/4 cup chopped fresh flat-leaf parsley
1. Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid.
2. Tie the chuck roast into a snug shape using butcher string. Pat it dry with paper towels and season with salt and pepper. In the Dutch oven, heat the oil over medium-high heat. Brown the meat thoroughly on all sides, turning with tongs, about 5 minutes per side. The meat should sizzle but not scorch; adjust the heat accordingly. Transfer the meat to a dish or large plate. Lower the heat to medium, add the bacon, and cook until just browned and beginning to crisp, 5 to 8 minutes. Remove the pot from the heat. With a slotted spoon, transfer the bacon to the plate with the beef. Spoon 2 tablespoons of the fat from the pan into a small dish and discard the rest.
3. Evaluate the drippings on the bottom of the pot. They may be very dark, almost black, but if there are any scorched bits, wipe these out with a wadded paper towel (if in doubt, taste a fleck -- as long as it doesn't taste acrid, it's fine). Return the pot to medium heat and add the 2 tablespoons reserved fat. Add the finely chopped carrots and celery, season with salt and pepper, and cook until starting to soften, about 5 minutes. Cook, stirring, until darkened slightly, 2 to 3 minutes.
4. Tie the parsley, thyme, bay leaves, cloves, and whole peppercorns in a small cheesecloth sachet. Put the sachet in the pot.
5. Add the cider, stirring with a wooden spoon to scrape up any remaining drippings on the bottom of the pot if necessary. Bring to a boil over high heat and cook until the liquid has reduced to about 2 tablespoons.
6. Add the chicken or beef broth and bring to a simmer. Cook the pot roast for about 2 hours. Return the meat to the pot, along with the bacon and any juices that have accumulated. Return the liquid to a simmer, cover the pot with a sheet of parchment, pushing down so the paper touches the meat. There's no need to cut a circle; the paper should be crumpled and will extend over the rim. Set the lid in place. Slide the pot into the oven and braise for 2 hours, turning the roast with tongs after 1 hour.
7. Turn the roast once more and then scatter the chunks of carrots, onions, and potatoes into the liquid around the roast. Continue braising, covered with the parchment and with the lid, until the meat is fork tender, about another hour. Test for doneness by spearing the meat toward the center with a carving fork; when you pull out the fork (carefully), if it lifts the meat with it, let it cook for another 20 to 30 minutes.
8. Transfer the pot roast and vegetable chunks to a shallow platter (don't worry if a few finely chopped aromatics come along too); tent with foil. Strain the sauce into a measuring cup, discarding the spent aromatics and sachet of flavorings. Let the fat rise to the surface and spoon it off. Wipe out the braising pot with a paper towel.
If serving right away, return the juices to the pot and move on to step 9. If working ahead, return the meat and vegetables to the pot. Pour the strained juices over the meat and vegetables; let cool to room temperature. Cover and refrigerate for up to three days.
9. Bring the strained, degreased juices to a simmer over medium heat. Taste and evaluate. If the flavor seems weak, simmer vigorously over medium-high heat to reduce the volume and concentrate the flavor, 5 to 15 minutes; season to taste with salt and pepper. Whisk in the cider vinegar and parsley.
10. Snip the strings from the pot roast and carve the meat across the grain into 1/4- to 1/2-inch-thick slices. (Chuck roast comprises several different muscles, so you may want to pull apart the various pieces with your hands and then slice each piece across its grain.) Arrange the meat on a serving platter. Ladle about half the sauce over all, garnish with the vegetables, and serve, passing the remaining sauce at the table.
Molly Stevens, a contributing editor to Fine Cooking, is the author of All About Braising: The Art of Uncomplicated Cooking.
Photo: Scott Phillips
From Fine Cooking #74, pp. 58-63
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