BASIC POT ROAST
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike. The ingredients call for beef or veal stock, but chicken stock will do in a pinch - indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor.
Provided by Florence Fabricant
Categories dinner, one pot, roasts, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the onions, carrots and celery and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the stock.
- Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the thyme and the bay leaf. Return the meat to the casserole.
- Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- To serve at once, remove the meat from the casserole and set aside. Strain the cooking liquid and puree the vegetables in a food processor or a blender. Return the cooking liquid to the casserole and stir in the pureed vegetables and the tomato paste. Bring to a boil and cook for about five minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
- Slice the meat and arrange on a platter. Spoon some of the hot sauce over the slices and pass the rest alongside.
- Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day steps 5 through 7 of this recipe can be followed. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 949 milligrams, Sugar 4 grams
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