Everyone has their own favorite lazy recipe, and mine happens to be this pot roast recipe that I’m about to show you today. And by ‘lazy’, I mean recipes that take I mean recipes that take hours to make, but little effort to cook.
Don’t worry, though. Most lazy recipes are super easy to make, and the prepping process is actually very relaxing. After that, all you gotta do is to sit back and wait for your roast to cook in the oven.
What Is Pot Roast?
If you’ve read my roasted pork tenderloin recipe, you’ll know that roasting is just cooking a big chunk of meat under direct heat in the oven, or over an open fire if you’re cooking outdoors. As for pot roast, the meat is braised in some liquid, and covered while it cooks in a large heavy-duty pot inside an oven, hence the name.
So, this pot roast recipe is not really a recipe, but more of a cooking method.
Now, in order to make pot roast, you will need to use a dutch oven to sear a thick cut of meat properly on all sides- and this is the fun part. There’s just something so satisfying about that sizzling sound when the meat touches the hot surface of the pan. Then you take the meat out, add in the veg, and there’s that sizzle again. I’m telling you, it’s the most enjoyable thing in cooking. After that, add in the stock and all the aromatics, put the meat back in, cover the dutch oven with a lid, and into the oven it goes. As for you, my friend, you will have 2 hours to sit back and relax. When mesmerizing savory aroma fills up every corner of your house, you know your pot roast ready.
You’ll get to experience all those sensations when you cook, but now, you need to go to the butcher store and get some meat.
What Is The Best Cut Of Meat For Pot Roast?
For these slow-cooking recipes, a lean and tough cut of meat would be a good fit. The tougher the meat, the more connective tissue it has. These connective tissues contain collagen, a substance that will break down into gelatin when the meat is cooked at 160°F/ 70°C for a very long time. Gelatin will tenderize the tough and leathery meat, giving you juiciness and savoriness in every bite.
Now then, what type of cut should you choose? I have a few ideas: brisket, chuck, and round. These lean and tough cuts of meat are perfect for slow-cooking methods like braising or stewing.
For today’s recipe, I’m going to use chuck roast, which is also my favorite cut, but you can choose whatever your heart desires. If you don’t know how to pick a cut, just be friendly with your butcher and he’ll help you out. 🙂
What Kind Of Red Wine Should You Cook With?
I won’t be using any wine today, but that doesn’t mean you have to leave it out as well. The wine will give your pot roast a mild, earthy flavour with a vague hint of fruitiness.
Different varieties of red wine will affect the flavor of the dish, but honestly, I really can never tell the difference. I have tried using many kinds of red wine with this recipe, and the results always turn out relatively the same for me.
That said, whatever wine you’re using, always go for the wine that you will later pair with the dish. Why? Because you will only need to use about 1 cup of wine or so, and you will have the rest of the bottle to drink. Therefore, you should choose your favorite wine. Personally, Cabernet Sauvignon is a good fit for me. You can also go for Cabernet Franc, Merlot, Pinot Noir, or just about any type of dry red wine.
The wine doesn’t have to be fancy and expensive either. It would be a waste of excellent wine if it is used for cooking. Just pick one that is both delicious and affordable.
If you’re worrying about wine consumption being bad for you, don’t be. On the contrary, wine is, in fact, good for your health. With moderate consumption, it can bring you some rather unexpected health benefits.
Simple Pot Roast Recipe
- 1 lb chuck roast whole
- 1 tsp ground black pepper
- 1 tsp Kosher salt divided
- 1/2 tbsp olive oil
- 2.7 oz onion 1/2 medium, cut into 1-inch pieces
- 2 oz celery 1 stalk, chopped
- 2 tsp garlic minced
- 1 tsp tomato paste
- 1 tsp fresh thyme minced (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 cup Swanson’s unsalted beef broth
- 1/2 lb small potato quartered
- 5.6 oz carrot 2 medium, cut into 2-inch pieces
- 1 tsp apple cider vinegar
- 1 tbsp minced fresh parsley
- Preheat your oven to 325 degrees Fahrenheit.
- Pat the beef dry with a paper towel to remove any excess moisture. Using butcher twine, tie each string on the meat, separating them 2 inches apart. Season the meat with 1 tsp kosher salt and black pepper.
- Heat your dutch oven to medium-high heat on the stove. Add olive oil to the pot and sear the meat on all sides. Once your meat is browned on all sides, remove it from the pot.
- Add onions and celery to the same pot and cook over medium heat, stirring constantly. Cook for 8-10 minutes or until onions are softened and browned. Season the vegetables with 1/2 teaspoon of salt. Once the veggies are cooked, add garlic, thyme, bay leaf and tomato paste; cook and stir for another minute.
- Add broth to the pot, stirring and scraping to remove the browned bits that sticks to the bottom of the pot. Place the meat back into the pot. Add potatoes and carrots to the pot, arranging the around the meat. Bring the pot to a boil. Cover with the lid and transfer your dutch oven in the center of a preheated oven; bake for about 1-1/2 hours to 2 hours or until the meat is fork-tender.
- Take the pot out of the oven. Remove the meat and veggies from the pot and transfer to a plate, then cover with aluminum foil to keep warm.
- Place the pot on top of the stove, discard bay leaf and skim off the fat from the cooking juices; bring it to a boil. Cook for 10-12 minutes or until the liquid is reduced by half. Add apple cider vinegar and parsley; stir to combine. Taste and season with salt and pepper if needed.
- Cut the strings off of the meat. Slice the meat to your desired thickness. Serve alongside veggies and sauce.