Pot Roast Recipe by Mr. Make It Happen

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Introduction

The Ultimate Comfort Food: Hearty Pot Roast Recipe

There’s something magical about a hearty pot roast—tender meat that falls apart with the touch of a fork, savory vegetables infused with rich flavors, and that irresistible aroma filling your kitchen. Whether you’re cooking for a family dinner or meal prepping for the week, a good pot roast is the ultimate comfort food that never goes out of style. In this recipe, we’ll walk you through the steps to create a classic pot roast that’s perfect for cozy nights at home or impressing guests at your next gathering. Ready to dig in? Let’s get started!

Start by getting your ingredients measured and organized. Measure the beef broth, dice your veggies, etc.

Chuck roast is a popular choice for pot roast for several reasons:

1. Flavor: Chuck roast comes from the shoulder of the cow, which has a rich beefy flavor that enhances the overall taste of the dish.
2. Tenderness: Although it’s a tougher cut of meat, chuck roast becomes incredibly tender when cooked slowly. The long cooking time allows the collagen in the meat to break down, resulting in a melt-in-your-mouth texture.
3. Fat Content: Chuck roast has a good amount of marbling (intramuscular fat), which helps keep the meat moist during the cooking process. This fat renders down, adding richness to the gravy.
4. Affordability: Compared to more expensive cuts like ribeye or tenderloin, chuck roast is generally more budget-friendly, making it a great choice for feeding a family or hosting gatherings.
5. Versatility: Chuck roast can be used in various recipes, but it shines particularly well in slow-cooked dishes like pot roast, where the slow cooking allows for maximum flavor development.

Overall, chuck roast provides the ideal combination of flavor, tenderness, and moisture for a hearty pot roast.

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Dry brining is an excellent technique to enhance the flavor and tenderness of your chuck roast before cooking. By applying salt and letting it sit, you allow the meat to absorb moisture and flavor, resulting in a more succulent and tasty roast. Here’s how to do it:

What You’ll Need

• 3-4 lb chuck roast
• Salt (about 1 tablespoon per 5 pounds of meat; adjust accordingly)
• Optional spices: garlic powder, onion powder, black pepper, herbs (like rosemary or thyme)

Instructions

1. Prepare the Roast: Remove the chuck roast from its packaging and pat it dry with paper towels. This helps the salt adhere better.
2. Season Generously: Sprinkle the salt evenly over the entire surface of the roast. If you’re using additional spices, mix them with the salt and apply them in the same manner. Make sure to cover all sides of the roast.
3. Refrigerate: Place the seasoned roast on a wire rack set over a baking sheet or a plate to catch any drips. Refrigerate uncovered for at least 12-24 hours. If you’re short on time, a few hours will still help, but longer is better for maximum flavor and tenderness.
4. Bring to Room Temperature: About 30-60 minutes before you plan to cook the roast, remove it from the fridge and let it come to room temperature. This helps ensure even cooking.
5. Cook as Desired: Proceed with your pot roast recipe as planned. The dry brining will have added flavor and moisture, resulting in a more delicious final dish.

Benefits of Dry Brining

• Flavor Enhancement: The salt penetrates the meat, enhancing its natural flavor and seasoning it throughout.
• Moisture Retention: Salt helps retain moisture during cooking, preventing the roast from drying out.
• Tenderness: The process can help break down some muscle proteins, resulting in a more tender roast.

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Mirepoix is a classic flavor base used in French cooking, made from a mixture of diced vegetables. The traditional combination consists of:

1. Onions: Usually the primary ingredient.
2. Carrots: Adds sweetness and color.
3. Celery: Contributes depth of flavor and aroma.

Common Ratios

The typical ratio is 2 parts onion to 1 part each of carrot and celery, although this can vary based on the recipe or personal preference.

Uses

Mirepoix is often sautéed in fat (like oil or butter) at the beginning of soups, stews, sauces, and braises to create a flavorful foundation. It’s a staple in many cuisines beyond French cooking, with variations found in Italian (Soffritto), Spanish (sofrito), and other culinary traditions.

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Sear the Roast:

Prepare the Roast:

• Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30-60 minutes. This helps it cook more evenly.
• Pat the roast dry with paper towels to remove excess moisture, which promotes better browning.
• Generously season all sides of the roast with salt and pepper.

Heat the Pan:

• In a large pot or Dutch oven, heat about 2 tablespoons of oil over medium-high heat. Allow the oil to get hot; it should shimmer but not smoke.

Sear the Roast:

• Carefully place the roast in the hot oil. It should sizzle immediately. Avoid overcrowding the pan; if your roast is large, you may need to sear it in batches.
• Sear the roast for about 3-5 minutes on each side, turning it to achieve a deep brown crust on all sides. Use tongs to gently flip the roast, ensuring it doesn’t stick to the pan.

Remove and Proceed:

• Once the roast is nicely browned, remove it from the pot and set it aside. You can now proceed with your pot roast recipe, adding aromatics like onions and garlic to the pot, deglazing with wine, and continuing with your cooking process.

Sauté the Aromatics

Once the roast is seared, remove it from the pot and set it aside. Add the quartered onion and the whole garlic bulb to the pot, sautéing until fragrant. Then pour in the red wine, scraping up any brown bits from the bottom of the pot. Reduce the wine by half to concentrate the flavors.

Build the Flavor

Stir in the tomato paste and beef base until combined. Place the chuck roast back into the pot on top of the onions, then add the beef broth. Toss in the fresh herbs (rosemary, thyme, and bay leaves), soy sauce, and Worcestershire sauce.

Slow Cook in the Oven

Cover the pot and place it in the preheated oven for 2 hours. This slow cooking allows the flavors to develop and the meat to become tender. After 2 hours, check for tenderness – depending on the size of the roast, you may need to cook for 3 – 3.5 hours.

Check for Doneness

After about 3 hours total, your pot roast should be fork-tender and easily shreddable. For a thicker gravy and a beautifully browned roast, remove the lid for the last 30 minutes of cooking.

Make the Gravy

To thicken the gravy, mix together the cornstarch and water to create a slurry. Add this to the pot, stirring well. Allow it to cook for a few minutes until the gravy thickens to your desired consistency.

Serve and Enjoy!

Serve the pot roast with your choice of rice, potatoes, or cauliflower mash. Garnish with chopped parsley for a fresh touch. This meal is perfect for chilly evenings and will have everyone asking for seconds!

Why This Pot Roast Recipe is a Must-Try

This pot roast recipe is all about layering flavors and cooking techniques to create a dish that is both comforting and satisfying. The combination of tender meat, hearty vegetables, and rich gravy is truly irresistible. Plus, it’s an excellent dish for meal prep; it tastes even better the next day!

So gather your loved ones, enjoy the delicious aroma filling your kitchen, and savor every bite of this ultimate comfort food. Happy cooking!

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