Martha Stewart's Braised Pot Roast Recipe
Description
This Martha Stewart Braised Pot Roast recipe is the perfect main dish for any special occasion. It’s a classic dish that’s sure to be a hit with family and friends alike. The succulent beef is slow-cooked in a flavorful broth to create a tender and juicy roast. The vegetables are cooked with the roast to create a delicious meal that’s sure to be a hit with everyone. The recipe is simple and relatively easy to make, yet the results are sure to impress!
Prep Time
This recipe requires about 30 minutes of preparation time to prepare the ingredients and get the pot ready for cooking. Make sure to take your time with the preparation, as it will make a big difference in the end results.
Cook Time
This recipe requires 6-8 hours of cooking time. Once the preparation is complete, you can set the pot in the oven and forget about it until it is done. The longer it cooks, the better the results.
Ingredients
For this recipe, you will need 4-5 pounds of beef chuck roast, 2 tablespoons of olive oil, 1 onion, 1 carrot, 2 celery stalks, 1 bay leaf, 2 cloves of garlic, 2 cups of beef broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. You will also need salt and pepper to taste.
Instructions
Preheat the oven to 325°F. Heat the olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper to taste. Brown the roast on all sides, about 5 minutes per side. Remove the roast from the pot and set aside.
Add the onion, carrot, celery, bay leaf, garlic, thyme, and rosemary to the pot. Sauté until the vegetables are softened, about 5 minutes. Add the beef broth to the pot and bring to a boil. Return the roast to the pot and cover with a lid. Place the pot in the preheated oven and cook for 6-8 hours, or until the meat is tender and easily shreds with a fork.
Once the roast is done, remove it from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and the cooking liquid.
Equipment
For this recipe, you will need a large Dutch oven, a cutting board, a sharp knife, and a large spoon.
Notes
This recipe can also be made in a slow cooker. Follow the same instructions and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
Nutrition: Per Serving
Calories: 340, Protein: 35g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 95mg, Sodium: 260mg, Carbohydrates: 10g, Fiber: 2g, Sugar: 4g
Recipe Tips
If you want to add more flavor to the pot roast, try adding a few sprigs of fresh thyme or rosemary to the pot before cooking. You can also add a few tablespoons of tomato paste to the pot for added depth of flavor.
For a richer flavor, try adding a few tablespoons of red wine or cognac to the pot along with the beef broth. Let the wine reduce for a few minutes before adding the roast.
Be sure to season the roast generously with salt and pepper before browning. This will help to create a flavorful crust on the roast.
This recipe can be easily doubled or tripled to feed a larger crowd. You may need to adjust the cooking time accordingly.
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