ATK CLASSIC POT ROAST
Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time.
Provided by KateL
Categories Roast Beef
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- At major fat seam, pull apart beef chuck-eye roast to create 2 smaller roasts, and cut away all large knobs of fat from each piece of meat (deboning knife works great).
- Season meat with Kosher salt, place on wire rack set in rimmed baking sheet, and let stand at room temperature for 1 hour.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Melt butter in Dutch oven over medium heat.
- Add onions, stirring occasionally, until softened and beginning to brown, 8-10 minutes.
- Add carrot and celery. Continue to cook, stirring occasionally, for 5 minutes.
- Add garlic cloves and cook until fragrant, about 30 seconds.
- Stir in 1 cup beef broth, 1/2 cup dry red wine, 1 tablespoon tomato paste, bay leaf, and 1 sprig fresh thyme. Bring to simmer.
- Pat beef dry with paper towels and season with pepper. Tie 3 pieces of kitchen twine around each piece of meat to form even shape.
- Nestle meat on top of vegetables. Cover pot tightly with large piece of aluminum foil and cover with lid. Transfer pot to oven.
- Cook beef until fully tender and fork slips easily in and out of meat, 3 1/2 to 4 hours, turning meat halfway through cooking.
- Transfer roasts to carving board and tent loosely with foil.
- Strain liquid through fine-mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig.
- Transfer vegetables to blender.
- Let liquid sit for 5 minutes, then skim fat.
- Add 1-2 cups beef broth to bring liquid amount up to 3 cups.
- Add liquid to blender and blend until smooth, about 2 minutes.
- Transfer sauce to medium saucepan and bring to simmer over medium heat.
- Meanwhile, remove twine from roasts and slice against grain into 1/2-inch-thick slices. Transfer meat to serving platter.
- Stir 1/4 cup dry red wine, 1/4 teaspoon chopped fresh thyme, and 1 tablespoon balsamic vinegar into gravy and season with salt and pepper to taste.
- Spoon half of gravy over meat; pass remaining gravy separately.
- ROOT VEGETABLE VARIATION:.
- Add prepped root vegetables to pot after cooking beef for 3 hours. Continue to cook until beef is fully tender, 30 minutes to 1 hour longer.
- Transfer large pieces of carrot, parsnip and potato to serving platter using slotted spoon, cover tightly with aluminum foil, and proceed with recipe at Step 12.
- TROUBLESHOOTING:.
- BUYING WRONG ROAST - Can result in dry meat, chalky meat, bland taste. Ignore stickers from butcher, avoid lean roasts from the round for they will become very tough and very dry if cooked this way; a fatty, well-marbled roast is better for this recipe. The most acceptable alternative to boneless chuck-eye roast is the top blade roast, but cooking time will vary.
- NOT HALVING ROAST - Can result in fatty meat, greasy gravy and the meat not cooked in the posted time. Be sure to remove the excess fat along the main seam. Separating the meat into 2 smaller well-trimmed roasts cuts the cooking time by about 1 hour.
- NOT SALTING ROAST - Can result in bland meat. The salting draws the moisture out of the meat, forming a shallow brine that during cooking seeps into the meat to season it throughout rather than just the exterior. Salt also enhances the beefy flavor of this cut.
- ADDING ALL BROTH AT OUTSET - Can result in unbrowned meat and bland taste. This recipe reserves most of the beef broth for the gravy, and counts on the beef sitting above the liquid in the pot, allowing the meat to brown without preliminary searing.
- NOT DEFATTING BRAISING LIQUID - Can result in greasy gravy. Be sure to follow steps 13-15 to get the full taste of the roasted vegetables in the gravy with a minimum of fat. The 5 minutes of resting time for the strained liquid allows the fat to rise to the surface, where it can be easily removed with a wide, shallow spoon.
- NOT PUREEING GRAVY IN BLENDER - Can result in thin and/or bland gravy. Pureeing the roasted vegetables ekes out the last bit of their flavor.
Nutrition Facts : Calories 637, Fat 20.7, SaturatedFat 9.9, Cholesterol 184.8, Sodium 1780, Carbohydrate 48.4, Fiber 9.5, Sugar 11.3, Protein 61.5
AMERICA'S TEST KITCHEN CLASSIC BEEF POT ROAST RECIPE - (4.1/5)
Provided by lovemygolden
Number Of Ingredients 14
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.
CONTEST-WINNING OLD-FASHIONED POT ROAST
Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts : Calories 338 calories, Fat 6g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 982mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
ALL AMERICAN POT ROAST
Make and share this All American Pot Roast recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
- Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
- Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.
Nutrition Facts : Calories 797.3, Fat 45.5, SaturatedFat 18.1, Cholesterol 156.7, Sodium 565.6, Carbohydrate 48.4, Fiber 9.3, Sugar 7.5, Protein 48.8
OLD-FASHIONED POT ROAST
I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.
Nutrition Facts : Calories 407 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 664mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.
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