Atk Classic Pot Roast Recipes

AMERICA'S TEST KITCHEN CLASSIC BEEF POT ROAST RECIPE - (4.1/5)

America's test kitchen classic beef pot roast Recipe - (4.1/5) image

Provided by lovemygolden

Number Of Ingredients 14

Ingredients

1 boneless chuck-eye roast (3 1/2 to 4 pounds), pulled into two pieces at natural seam and trimmed of fat (see note)
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about 3/4 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce (see note)
1/2 cup dry red wine, plus 1/4 cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar

Steps:

1. Sprinkle pieces of meat with 1 tablespoon salt (1 1/2 teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees F. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, 1/2 cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer. 3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking. 4. Nestle meat on top of vegetables. Place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook beef until fully tender and sharp knife easily slips in and out of meat, 3 1/2 to 4 hours, turning halfway through cooking. 5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat. 6. While sauce heats, remove twine from roast and slice against grain into 1/2-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, 1/4 cup wine, and balsamic vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately. Serves 6 to 8 Excerpted from America's Test Kitchen, Episode 1101: Old-Fashioned Sunday Dinners © 2011 America's Test Kitchen. Photograph by Carl Tremblay.

More about "atk classic pot roast recipes"

CLASSIC POT ROAST RECIPE | FOOD NETWORK

Oct 12, 2023 Add the oil to the pot and sear the roast until golden brown all over, 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or …
From foodnetwork.com
5/5 (2)
Category Main-Dish
Author Mary Berg
Difficulty Easy

See details

CLASSIC POT ROAST RECIPE - FOOD NETWORK KITCHEN

Deselect All. 1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots. Kosher salt and freshly ground pepper. 2 tablespoons extra-virgin olive oil, plus more as needed
From foodnetwork.com
Author Amy Stevenson for Food Network Kitchen From
Steps 7
Difficulty Easy

See details

SLOW-COOKER CLASSIC POT ROAST WITH CARROTS AND POTATOES

Nov 17, 2017 This slow cooker classic pot roast with carrots and potatoes delivers tender meat, flavorful vegetables, and a savory gravy in one pot. …
From americastestkitchen.com
3.7/5 (530)
Total Time 7 hrs
Category Main Courses, Slow Cooker, Roasts
Calories 484 per serving

See details

ONE-POT SIMPLE POT ROAST WITH ROOT VEGETABLES

Using large spoon, skim any fat from surface of braising liquid. Stir in wine and simmer until sauce measures 2 cups, about 15 minutes. Season with salt and pepper to taste.
From americastestkitchen.com

See details

CLASSIC POT ROAST - GARDEN IN THE KITCHEN

Oct 13, 2022 Step 6: Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, garnish with thyme, parsley or cilantro, and enjoy! For the Slow cooker …
From gardeninthekitchen.com

See details

FRENCH ONION POT ROAST - COOKING FOR MY SOUL

Mar 4, 2025 This fall-apart tender French Onion Pot Roast is the ultimate one pot comfort food, packed with all the flavors of the classic French onion soup, including melty Gruyere cheese!. …
From cookingformysoul.com

See details

SIMPLE POT ROAST | AMERICA'S TEST KITCHEN RECIPE

Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery …
From americastestkitchen.com

See details

ATK CLASSIC POT ROAST | DEBBIE FENNER - COPY ME THAT

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat kosher salt 2 tablespoons unsalted butter
From copymethat.com

See details

CLASSIC POT ROAST | AMERICA'S TEST KITCHEN RECIPE

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to …
From americastestkitchen.com

See details

AMERICA’S TEST KITCHEN’S SLOW-COOKER POT …

RECIPE: INGREDIENTS 1 (4- to 5-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed Salt and pepper 2 tablespoons vegetable oil 1 onion, chopped 2 …
From reddit.com

See details

AMERICA’S TEST KITCHEN POT ROAST – ONEDADSKITCHEN

With this recipe you let the meat cook for several hours without having to turn it every 30 minutes like I have in the past. Classic Pot Roast. 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and …
From onedadskitchen.com

See details

ATK CLASSIC POT ROAST RECIPE - FOOD.COM

Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The
From food.com

See details

ATK CLASSIC POT ROAST RECIPES

3 1/2-4 lbs boneless beef chuck roast, pulled apart at natural seams and trimmed of excess fat (eye roast) 1 tablespoon kosher salt (if using table salt, use just 1 1/2 teaspoons)
From tfrecipes.com

See details

THE BEST FRENCH ONION POT ROAST RECIPE | THE RECIPE CRITIC

Mar 12, 2025 Bake, Shred, and Serve: Add the roast back to the Dutch oven and spoon the gravy mixture over it. Place the lid on the Dutch oven and put it into the preheated oven. Bake …
From therecipecritic.com

See details

INSTANT POT POT ROAST - THE WOKS OF LIFE

Mar 25, 2025 Instant Pot Pot Roast Recipe Instructions. Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Sprinkle flour on both sides of the roast, and …
From thewoksoflife.com

See details

BEST POT ROAST RECIPE - HOW TO MAKE POT …

Nov 15, 2024 Step 1 Preheat oven to 325°. Pat chuck roast dry with paper towels; very generously season with salt and pepper on all sides. Step 2 In a large Dutch oven over medium-high …
From delish.com

See details

MAKE-AHEAD CLASSIC POT ROAST | AMERICA'S TEST KITCHEN RECIPE

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, …
From americastestkitchen.com

See details

ATK CLASSIC POT ROAST WITH ROOT VEGETABLES - COPY ME THAT

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat Kosher salt 2 tablespoons unsalted butter
From copymethat.com

See details

EASY POT ROAST | CAMPBELL'S® RECIPES

Add the potatoes and carrots to the pot and stir to coat. Cover and cook for another 1 to 1 1/2 hours or until the beef is fork-tender. Step 4 Remove the beef and vegetables from the pot, …
From campbells.com

See details

INCREDIBLE POT ROAST FROM COOK’S ILLUSTRATED - SOUR CHERRY FARM

Dec 4, 2010 Classic Pot Roast with Root Vegetables. Serves 6 to 8. Published November 1, 2010. From Cook’s Illustrated. Our recommended beef broth is Rachael Ray Stock-in-a-Box …
From sourcherryfarm.com

See details

CLASSIC POT ROAST - AMERICA'S TEST KITCHEN

<p>These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.</p>
From americastestkitchen.com

See details

CLASSIC POT ROAST - INSANELY GOOD RECIPES

Mar 25, 2025 This Classic Pot Roast recipe features tender, melt-in-your-mouth beef surrounded by aromatic herbs, sweet caramelized veggies, and a savory gravy. Ingredients. 4 pound …
From insanelygoodrecipes.com

See details