Dawn, this CI recipe is really good. We love the veggies so I always add them.
I can't find chuck-eye roasts here and usually use a shoulder roast, tied. Except for the chopped veggies in the first part, I cut them larger than 1/2 inch.
* Exported for MasterCook 4 by Living Cookbook *
Simple Pot Roast with Root Vegetables
Recipe By : Cook's Illustrated March/April 2002
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 3 1/2-lb (about)boneless chuck-eye roast
salt and ground black pepper
2 Tbs vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small rib celery, chopped medium
2 medium cloves garlic, minced
2 tsp sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 cups water
1/4 cup dry red wine
1. Adjust oven rack to middle position and heat oven to 300 degrees.
Thoroughly pat roast dry with paper towels; sprinkle generously with salt
and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until
shimmering but not smoking. 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 to pot and
cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add
garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and
beef broths and thyme, scraping bottom of pan with wooden spoon to loosen
browned bits. Return roast and any accumulated juices to pot; add enough
water to come halfway up sides of roast. Bring liquid to simmer over medium
heat, then place large piece of foil over pot and cover tightly with lid;
transfer pot to oven. Cook, turning roast every 30 minutes, until fully
tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2
to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Boil over high heat until reduced to about 1
1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups,
about 2 minutes. Season to taste with salt and pepper.
4. Using chef's or carving knife, cut meat into 1/2-inch-thick slices, or
pull apart into large pieces; transfer meat to warmed serving platter and
pour about 1/2 cup sauce over meat. Serve, passing remaining sauce
separately.
Simple Pot Roast with Root Vegetables
1. In this variation, the vegetables-carrots, potatoes, and parsnips-are
added near the end of cooking.
2. Follow recipe for Simple Pot Roast. In step 2, when roast is almost
tender (sharp knife should meet little resistance), add 1 1/2 pounds (about
8 medium) carrots, sliced 1/2 inch thick (about 3 cups); 1 1/2 pounds small
red potatoes, halved if larger than 1 1/2 inches in diameter (about 5 cups);
and 1 pound (about 5 large) parsnips, sliced 1/2 inch thick (about 3 cups)
to Dutch oven, submerging them in liquid. Continue to cook until vegetables
are almost tender, 20 to 30 minutes.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Add wine and salt and pepper to taste; boil
over high heat until vegetables are fully tender, 5 to 10 minutes. Using
slotted spoon, transfer vegetables to warmed serving bowl or platter. Using
chef's or carving knife, cut meat into 1/2-inch-thick slices or pull apart
into large pieces; transfer to bowl or platter with vegetables and pour
about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Comments: For pot roast, we recommend a chuck-eye roast. Most markets sell
this roast with twine tied around the center. If necessary, do this
yourself. Seven-bone and top-blade roasts are also good choices for this
recipe. Remember to add only enough water to come halfway up the sides of
these thinner roasts, and begin checking for doneness after 2 hours. If
using a top-blade roast, tie it before cooking (see illustrations below) to
keep it from falling apart. Mashed or boiled potatoes are good
accompaniments to pot roast.
Recipe Source: Cook's Illustrated March/April 2002
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