Sunday, February 7, 2010

BEEF POT ROAST (OVEN BRAISED)

I will be posting some old classic recipes, from time to time, for the younger cooks that visit my recipe blog. These recipes are classics for a reason (they are really good) and todays post is a real winner.
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Not only is this an easy family style meal, but it creates some of the best leftovers. Start by browning large chunks of chuck roast, then slow roasting them (in beef broth) in a low temperature oven, the end result is super moist, super tender and super beefy.



4 pound beef chuck roast (about 2" thick)
1 medium onion, chopped
1 can (14 ounce) beef broth
potatoes
carrots
salt and pepper

Don't let the simplicity of the ingredients fool you, this is more about the cooking method than the ingredients. The final flavor is huge and it comes from browning the beef well before you put it into the oven (at least 4 minutes per side). Cut up the chuck roast into large pieces by removing any large white (fat) pieces that run through the meat. Some of you have commented that meat grosses you out. I hope you are courageous enough to try this cooking method, because your family will love you for it. After you cut the large pieces, salt and pepper them, generously, on all sides and brown them in a hot (preferably not a Teflon pan (see note). After the meat has nice crusty brown edges, remove it from the pan and set aside. In the same pan, saute a medium (diced) onion (about a cup). If you used a non-Teflon pan, there should (hopefully) be bits of browned beef stuck to the bottom of the pan. The moisture of the onions, will help de-glaze these little crusty treasures (where a lot of the flavor comes from). Keep cooking the onions until they turn soft. They should look like this (brown from the meat).
When the onions are soft, add the beef broth and stir to loosen everything in the pan.
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Place the meat in a large roasting pan and arrange potatoes and carrots around the meet. Pour the onion-broth mixture over everything (make sure everything gets coated) like this:

Seal the pan tightly with foil and put into a pre-heated 300F oven for three hours. The meat will be extremely tender and moist and there will be enough broth to make a gravy (or we like the broth just spooned over the meat and potatoes); just make sure you have lots of crusty bread to dip in the broth.
NOTE: If you use a teflon pan, your meat will not leave those wonderful browned bits in the bottom of the pan, thats why I like to use a non-teflon pan to brown.
.NOTE: Leftovers make delicious cold sandwiches, beef & cheese burritos, barbecue beef sandwiches, etc.

NOTE: This recipe can be done in the crock pot, but it is just never quite as moist as it is when cooked in a 300F oven for 3 hours.

NOTE: We are purists when it comes to beef pot roast. I've tried adding herbs and other flavorings, but Hubby likes this simple recipe the best. If you want to liven up the taste with herbs, garlic, etc, go for it.

19 comments:

HoneyB said...

This looks so homey and warm! When I think of pot roast I remember days spent in my room, smelling the wonderful smells coming from mom's kitchen and anticipating the meal that night! It is definitely a meal that satisfies not only your appetite but your senses!

Heidi said...

This is a little different than I usually make. I am trying your method next time! We always use liptons onion soup in ours (that is the way granny does it!)

Peggy Clyde. said...

We love pot roast with vegetables. Next time I'll try it this way. Thanks.

Chef Aimee said...

This makes my mouth water, especially those onions! Enjoy!

Katy ~ said...

Coleen, this just says HOME to me. I must make this. My mom and grandmother used to make such terrific pot roast and I haven't been able to duplicate it. Will definitely be doing this one soon. Just imagining these comforting flavors.....YUMS up

teresa said...

this reminds me of the dinner my mom used to make us every sunday and i never got sick of it! delicious!

Debbie said...

I usually always make my pot roast in the slow cooker but if you say it comes out more moist using your method, I trust you and will give it a try. Love pot roast and it does make the best leftovers!

Denise said...

I just bought a chuck roast and was going to cook it my usual way, not anymore, I will be trying this in the next few days!!!!

Julie said...

Yum! Can't go wrong with a good pot roast. Thanks for posting classics for younger people like me :) *snicker*

Cinnamon-Girl♥ said...

This is a wonderful comfort meal Coleen! Thanks for sharing all your great tips. It looks absolutely delish!

Linda said...

Looks delicious! I love pot roast...coming from the northeast... it was a staple... a million different ways of making it... all good... never met a pot roast I didn't like... well... traditional ones that is.. thanks!

Heidi said...

I made this and loved it Coleen. I will be posting it on my site as soon as I can get the picture off the memory card (unfortunately it's on the one that is saying it has to be formatted and I have to take it to a computer repair place to see if they can get all my pictures off :(

Dora said...

Hi Coleen...I have just recently discovered your wonderful blog! Thank you for sharing such wonderful recipes and tips. I just finished preparing your pot roast recipe and just popped it in the oven. It looks so beautiful already! I love your tip about not using a non-stick pan...did not know it made a difference but I got the nicest brown crust on my beef and my onions carmelized so nicely. Thank you, I look forward to making many more of your recipes! Take care.

Robin said...

Thanks Coleen for this yummy recipe! I have a family of 7 so we have to up the amounts and my oldest girls & I decided to rub the meat with Worchestershire sauce. I've never browned the meat before NOR have we ever carmalized oninions. It SMELLS delicious...can't wait for the next 3-4 hours to pass so we can try it.

Again, Thanks for a simple recipe with clear detailed instructions!!

Blessings,
:) Robin <><

Unknown said...

I have cooked with cast-iron skillets for 30+ years. Love the flavoring they add to my cooking, but sad to say I've never seared a Pot Roast before putting it into a Crock-pot. However today,begins a new era!! No more Crock-pot Roasts and searing from now for this Ol' Broad!!! I'm using your recipe tonight, and we are eagerly awaiting the results!!! I'll let you know the results.....

Anonymous said...

I just found this recipe by using Google to find a better pot roast recipe. Made it tonight, and I will use it from now on! The meat really is very tender. In the past I had trouble with it being dry no matter how I cooked it. Never saw a recipe where you cut the roast up first, but it really is wonderful! Your pictures really helped, too, and telling how long you browned each side of the meat for. Thank you!

Anonymous said...

This is the best pot roast recipe IN THE UNIVERSE! As a kid, we dreaded mom's dry, chewy pot roast. You've converted us, Colleen! It's now one of my husband's favorites, I've made it at least 5 times now and have never thrown any leftovers away. I will note that last time I made this, the store had a taller chuck roast (about 4") and it did not come out the same. The taller meat was not as tender and the longer grain of the meat was not as good as the 2" finished product. Thanks for a go-to pot roast recipe that EVERYONE enjoys!

Anonymous said...

This is the best pot roast IN THE UNIVERSE! We used to dread mom's dry, chewy pot roast, but you've changed our minds! This is one of my husband's favorite meals, and we have never thrown away any leftovers (they are devoured!)I will note that I tried a taller chuck roast (store had 4" instead of 2") and it was not as tender and the muscle fibers were too long and it just wasn't as good as the 2" thick chuck roast. Thanks for the go-to dinner that pleases everyone!

Debra said...

Simple for me and satisfying for the family. I don't know why I never thought to pull out all that white stuff before. Thanks for teaching me to make a good recipe even better.