New York Times Pot Roast Recipe

July 28, 2023 Post a Comment

Coming Home to Pot Roast The New York Times from www.nytimes.com

Description

This New York Times Pot Roast recipe is a classic, hearty, and full of flavor. It’s an easy, comforting meal that’s perfect for a weeknight dinner. This pot roast is made with a chuck roast, potatoes, carrots, and celery and cooked in a flavorful combination of beef broth, red wine, and aromatics like garlic and onion. The result is a tender, juicy, and flavorful roast that’s sure to be a hit with the entire family.

Prep Time

This recipe requires about 15 minutes of prep time. You’ll need to trim and season the chuck roast, chop the vegetables, and mix the broth and wine. You can also prepare the vegetables a day ahead and refrigerate them until you’re ready to cook.

Cook Time

Cooking the pot roast will take about 3-4 hours, depending on the size and type of roast you have. Slow cooking the roast in liquid helps to break down the tough fibers and makes for incredibly tender and flavorful meat.

Ingredients

2-3 lb chuck roast
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
2 bay leaves
2 teaspoons fresh thyme leaves
1 teaspoon smoked paprika
Salt and pepper to taste
2 large potatoes, peeled and cubed
2 large carrots, peeled and diced
2 stalks celery, diced

Instructions

1. Preheat oven to 300°F. Trim excess fat from the chuck roast and season with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Add the chuck roast and brown on both sides.

2. Remove the roast from the pot and set aside. Add the onion and garlic to the pot and sauté for 3-4 minutes. Pour in the beef broth and red wine, stirring to combine and scraping the bottom of the pot to loosen any browned bits. Add the tomato paste, bay leaves, thyme, and smoked paprika, stirring to combine.

3. Return the roast to the pot and bring the liquid to a boil. Reduce heat to low, cover the pot, and transfer to preheated oven. Cook for 2-3 hours, or until the roast is tender.

4. Add the potatoes, carrots, and celery to the pot. Cover and continue cooking for 1 hour, or until the vegetables are tender.

5. Remove the pot from the oven and let the roast rest for 15 minutes before serving.

Equipment

You’ll need a Dutch oven or oven-safe pot to make this pot roast. A heavy-bottomed pot helps to evenly distribute the heat and keep the roast from burning.

Notes

If you don’t have beef broth or red wine, you can substitute chicken broth or white wine. You can also add other vegetables, such as mushrooms or bell peppers, if desired. Just be sure to adjust the cooking time accordingly.

Nutrition: Per Serving

Calories: 290, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 600mg, Carbohydrates: 16g, Fiber: 3g, Sugar: 4g, Protein: 26g

Recipe Tips

To save time, you can prepare the vegetables a day ahead and refrigerate them until you’re ready to cook. If you have leftovers, the pot roast will keep in an airtight container in the refrigerator for up to 4 days.

For a variation on the classic pot roast, try adding a can of beer or a cup of stout. The beer adds a subtle flavor to the broth and helps to tenderize the meat. You can also try adding a can of diced tomatoes or a cup of tomato sauce for a richer flavor.