How To Make The Best Pot Roast In Cambridge
Cambridge: Here is one of the best Pot Roast recipes out there!
Here Is What Most People Don’t Know About Making Pot Roast:
- Searing the Meat is Crucial: Before slow-cooking, searing the roast in a hot pan caramelizes the surface, creating deep flavors and a beautiful crust.
- Don’t Skip the Veggies: Adding root vegetables like carrots, onions, and potatoes not only complements the flavors but also thickens the sauce naturally as they break down.
- Low and Slow is Key: Cooking the roast at a low temperature for an extended time ensures tender, juicy meat that falls apart easily with a fork.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 3-4 lb. beef chuck roast
- Bald Buck Seasoning and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 large potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions:
- Pat the beef chuck roast dry with paper towels. Season generously with Bald Buck Seasoning and pepper on all sides. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side, until a golden brown crust forms. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant. Add the carrots and potatoes, cooking for an additional 2 minutes.
- Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and red wine, if using. Scrape up any browned bits from the bottom of the pot with a wooden spoon to incorporate into the sauce.
- Return the roast to the pot. Add the bay leaves, thyme, and rosemary. Cover with a lid and reduce the heat to low. Simmer for about 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
- Remove the bay leaves and discard. Serve the pot roast with the cooked vegetables and sauce from the pot.