At one of John's company Christmas party organized at a reputed hotel, beef pot roast was on the dinner menu. Tender, succulent and melt-in-the-mouth, I loved it at the first bite. Very different from the Goan beef roast version and soon, I mastered to make this pot roast at home. A savoury dish consisting of a large chunk of beef slowly braised with root vegetables in a seasoned broth. Easy to make, satisfying, economical and a comforting complete meal.
To make a good pot roast, a tough cut of meat with lots of connective tissue is preferable. First, it is seasoned with salt and pepper then, seared on all sides to retain the juices. Transferred in a casserole, floating in beef broth, dry red wine, Worcestershire sauce, root vegetables and herbs. Covered and slow roasted at 300 F or 150 C for 3 hours until the meat falls apart and tender. The longer the cooking time, more flavourful is the meat. Leftover juices strained and transformed into a rich, velvety sauce with the addition of cornstarch. Served over the carved slices along with the vegetables, a perfect Sunday dinner enjoyed by the family.
Braising is a cooking technique where the meat is first seared at a high temperature, then simmered in liquid usually in a covered pot on low heat. Also, referred to as pot roasting.
To make a good pot roast, a tough cut of meat with lots of connective tissue is preferable. First, it is seasoned with salt and pepper then, seared on all sides to retain the juices. Transferred in a casserole, floating in beef broth, dry red wine, Worcestershire sauce, root vegetables and herbs. Covered and slow roasted at 300 F or 150 C for 3 hours until the meat falls apart and tender. The longer the cooking time, more flavourful is the meat. Leftover juices strained and transformed into a rich, velvety sauce with the addition of cornstarch. Served over the carved slices along with the vegetables, a perfect Sunday dinner enjoyed by the family.
Braising is a cooking technique where the meat is first seared at a high temperature, then simmered in liquid usually in a covered pot on low heat. Also, referred to as pot roasting.
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Oven Beef Pot Roast
(Serves 6)
Ingredients:
3 1/2 to 4 pounds (1 1/2 to 2 kgs) boneless beef roast
6 large shallots (sliced)
2 celery stalks (sliced)
6 large cloves of garlic (peeled and roughly pounded)
1 large carrot (peeled and cut into big pieces)
10 small potatoes (peeled and left whole)
3/4 cup dry red wine
1/4 cup Worcestershire sauce
2 cups unsalted beef broth
1 beef bouillon cube (5 grams)
1 teaspoon dried thyme
2 teaspoons dried rosemary
2 bay leaves
1/4 cup cornstarch mixed with 1/2 cup water (for gravy)
2 tablespoons extra-virgin olive oil
freshly cracked black pepper (from peppermill)
salt
Method:
Trim off any excess fat then, season the roast with salt and pepper.
Note:
Preheat oven to 300 F or 150 C.
In a saucepan, warm the beef broth, mix in the bouillon cube, red wine, Worcestershire sauce, thyme, rosemary and bay leaves. Keep aside.
Heat olive oil in a Dutch oven or ovenproof pan and on a high flame, sear roast on all sides. Transfer to a plate. In the same pan with leftover oil, lightly saute the shallots, garlic and celery. Remove pan from heat and add the roast along with the beef broth mixture. Immerse the carrots in the liquid, cover the pan with a lid or aluminum foil and place in the oven for 3 hours.
After 1 hour, turn the roast around (top down and bottom up). Place back in the oven, ensuring to cover and after 1 1/2 hours, incorporate the potatoes.
Once the roast is in the oven for 2 hours, turn it back again (top back up and bottom down). Continue to braise for an additional 1 hour until meat falls apart with a fork, a total of 3 hours. Remove from the oven and let the beef rest in the braising liquid for 20 minutes. Transfer onto a cutting board and carve into slices.
With tongs, remove the carrot pieces and potatoes onto a plate.
Mix cornstarch liquid in a saucepan with sieved braising liquid. Heat and whisk gravy until thick and velvety. Check for seasonings, add salt and freshly cracked black pepper.
Arrange beef slices on a platter along with the root vegetables.
Pour gravy over the slices and serve.
Note:
(Serves 6)
Ingredients:
3 1/2 to 4 pounds (1 1/2 to 2 kgs) boneless beef roast
6 large shallots (sliced)
2 celery stalks (sliced)
6 large cloves of garlic (peeled and roughly pounded)
1 large carrot (peeled and cut into big pieces)
10 small potatoes (peeled and left whole)
3/4 cup dry red wine
1/4 cup Worcestershire sauce
2 cups unsalted beef broth
1 beef bouillon cube (5 grams)
1 teaspoon dried thyme
2 teaspoons dried rosemary
2 bay leaves
1/4 cup cornstarch mixed with 1/2 cup water (for gravy)
2 tablespoons extra-virgin olive oil
freshly cracked black pepper (from peppermill)
salt
Method:
Trim off any excess fat then, season the roast with salt and pepper.
Note:
- Seasoning salt was used.
Preheat oven to 300 F or 150 C.
In a saucepan, warm the beef broth, mix in the bouillon cube, red wine, Worcestershire sauce, thyme, rosemary and bay leaves. Keep aside.
Heat olive oil in a Dutch oven or ovenproof pan and on a high flame, sear roast on all sides. Transfer to a plate. In the same pan with leftover oil, lightly saute the shallots, garlic and celery. Remove pan from heat and add the roast along with the beef broth mixture. Immerse the carrots in the liquid, cover the pan with a lid or aluminum foil and place in the oven for 3 hours.
After 1 hour, turn the roast around (top down and bottom up). Place back in the oven, ensuring to cover and after 1 1/2 hours, incorporate the potatoes.
Once the roast is in the oven for 2 hours, turn it back again (top back up and bottom down). Continue to braise for an additional 1 hour until meat falls apart with a fork, a total of 3 hours. Remove from the oven and let the beef rest in the braising liquid for 20 minutes. Transfer onto a cutting board and carve into slices.
With tongs, remove the carrot pieces and potatoes onto a plate.
Mix cornstarch liquid in a saucepan with sieved braising liquid. Heat and whisk gravy until thick and velvety. Check for seasonings, add salt and freshly cracked black pepper.
Arrange beef slices on a platter along with the root vegetables.
Pour gravy over the slices and serve.
Note:
- Roast was seared in a thick-bottomed pan followed by the shallots, garlic and celery. Then, transferred in a casserole.
- Corningware 2.5 Quart Casserole was used that was placed on a baking sheet for easy handling in and out of the oven.
- Beef covered with aluminum foil instead of the glass lid.
- Fresh thyme, rosemary and bay leaves can be used instead of dried.
- If potatoes are halved, incorporate them in the last one hour.
- Depending on the type of roast, it may take anywhere from 3 to 4 hours for the meat to fall apart.
