Perfect Pot Roast
A tender chuck roast slowly braised with carrots, onions, and aromatic herbs in a flavorful hard cider and beef broth sauce. This classic comfort dish creates a fork-tender roast with perfectly cooked vegetables and a rich, savory gravy.
Ingredients
- •1 to taste Sea salt and freshly ground black pepper
- •½ teaspoon ground fennel
- •3 pound chuck roast
- •3 tablespoons Extra virgin olive oil
- •3 large carrots
- •½ pound cipollini onions
- •3 cloves garlic
- •1¼ cups hard cider
- •3½ cups beef broth
- •6 sprigs fresh thyme
- •1 sprig fresh rosemary
- •1 leaf bay leaf
- •2 tablespoons all-purpose flour
- •2 tablespoons tomato paste
Cooking Instructions
- 1.
Preheat the oven to 325ºF.
5 min
- 2.
Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
5 min
- 3.
Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
10 min
- 4.
Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
8 min
- 5.
Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
5 min
- 6.
Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
5 min
- 7.
Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
180 min
- 8.
Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
10 min
- 9.
Skim off any fat that has risen to the top.
5 min
- 10.
Purée the braising liquid in a blender.
5 min
- 11.
To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
5 min
- 12.
Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
20 min
- 13.
Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
2 min
- 14.
To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
5 min
- 15.
In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.