Ingredients
-
Meat:
-
1.2 kg Beefshoulder
-
500 ml Beef stock
-
3 tbsp Extra Virgin olive oil
-
to taste Salt
-
to taste Grounded black pepper
-
Root vegetables:
-
300 g Carrot
-
300 g Onion
-
200 g Celery root
-
1 Parsley root
-
1 Parsnip
-
2 cloves Garlic
-
optional Potatoes
-
Spices:
-
10 Black pepper whole
-
2 Bay leaf
-
3 springs Thyme
-
2 springs Rosemary
-
4 Pimento
-
2 Clove
Directions
Pot Roast Beef is a classic dish of American and European cuisine, based on a large piece of beef slowly braised in liquid with vegetables and spices until tender. Classic pot roast is made from inexpensive, tougher cuts of beef that become melt-in-your-mouth tender thanks to slow cooking. It is one of those dishes that actually improves if left to “rest” in the refrigerator overnight — the flavors deepen beautifully.
Slow braising of meat in liquid is a technique that has existed in Europe for centuries, particularly in Germany, France, and England. However, the term “pot roast” and its everyday popularity as a home-cooked dish originated in the United States in the 19th–20th centuries.
Pot Roast Beef is perfect for a family lunch or dinner. It is very simple to make — in fact, it almost cooks itself. The work is mostly at the beginning, and then the beef just needs to slowly braise in the oven. After resting overnight in the fridge, the result is tender, melt-in-your-mouth meat with a rich gravy and flavorful vegetables.
A few notes about the meat: choose a cut from the shoulder, which has plenty of marbling (fat between the muscle fibers). These are exactly what give the cooked meat its flavor and tenderness. These cuts are usually cheaper and perfect for this recipe. You can use a piece of any shape, or several smaller pieces, which you then tie tightly into a roll with kitchen twine.
For cooking, you will need a thick-walled, oven-safe Dutch oven with a lid. The size should be appropriate — the meat should fit completely inside, leaving 3–5 cm of space around it, and the lid should close tightly. In the recipe and photos, a 2.5 L Dutch oven is used with a 1.2 kg piece of meat.
Today's visits: 1.
Steps
|
1
Done
|
Preheat the oven to 150°C (300°F). |
|
2
Done
|
If you’re using several smaller pieces of meat or an unevenly shaped cut, roll the meat into a uniform log and tie it tightly with kitchen twine. Pat the surface dry with paper towels and generously season with salt and pepper on all sides. |
|
3
Done
10 min
|
Heat the oil in a Dutch oven over high heat and sear the meat on all sides (including the ends) until browned. Try to place the meat back onto the same spot each time you turn it, so the brown bits on the bottom don’t burn. |
|
4
Done
|
Reduce the heat to medium. Add a bit more oil if needed, or pour off any excess. Add the root vegetables and sauté for 5 minutes, scraping up the browned bits from the bottom with a wooden spatula. |
|
5
Done
|
Return the meat to the Dutch oven, placing it in the center on the bottom, and arrange the sautéed vegetables around it. Add the spices, including salt and paper to taste and pour in enough broth to cover the meat slightly above halfway. Bring it to a boil on the stovetop. As soon as it boils, transfer the pot to the oven and cook, covered, for 3–3.5 hours, turning the meat halfway through. |
|
6
Done
|
The cooking time is approximate and depends on the cut of meat, so start checking for doneness after 2 hours. |
|
7
Done
|
You can serve the meat right away, but it is even better the next day: the flavor deepens and the meat slices more neatly. |
