Perfect Pot Roast
Use this as a guide — pot roast is a forgiving dish. Chuck is the ideal beef for this. I like to use parsnips; their sweetness counteracts the acidity of tomatoes. Using a hand blender to puree some of the sauce eliminates the need for a thickener. This is even better the next day.
About 1 tbsp vegetable oil
4 to 5 lb (2 kilo) pot roast, preferably chuck
2 onions, halved, sliced
2 to 3 parsnips or carrots, peeled, coarsely chopped
1 tbsp fresh thyme leaves
1 cup canned tomatoes, with juice
1 cup dry red wine
1 cup beef stock
Salt and pepper to taste
Preheat oven to 325F.
Heat oil in dutch oven or large heavy saucepan with lid over medium-heat. Add pot roast; cook until browned on top and bottom. Transfer to plate.
Reduce heat to medium; add onions and parsnips. Cook until nicely browned and beginning to caramelize, about 10 minutes. Return pot roast to dutch oven. Add thyme, tomatoes, wine and stock. Bring to boil, cover and place in oven. Cook about 3 hours or until pot roast is tender. Taste sauce; add salt and pepper.
Transfer pot roast to cutting board; cut in thick slices. When sauce is cool, skim off fat. Using hand blender, puree about half of it. Serve at once or place pot roast and sauce in container with lid and chill. Reheat and serve with mashed potatoes, noodles, rice or couscous.
Makes about 6 servings.