Pure comfort, ease and delicious all in one dish. This “one-pot wonder” makes enjoying the holidays, spending time with family and putting out a great spread all possible. Make the roast a day ahead and reheat gently in the sauce for a succulent dish.
A great piece of meat, fish or a plate of vegetables aren’t really finished without a drizzle of sauce. Sauce really is the icing on the cake! Sauce making is difficult and can frazzle the most experienced chef.
Slow-braised dishes, however, make their own sauce. To braise a large piece of meat properly, you need to have enough liquid to cover the meat halfway. While this provides the perfect medium for braising, it will not yield a tight or thick sauce.
I like to braise my meats in a “bath” of vegetables and flavorful liquid.
When the meat is done: Turn off the heat and move your casserole or Dutch oven to a large work surface. Gently remove the meat and let it rest before cutting. After several hours, the vegetables have done their work and have now turned mushy. Remove the vegetables with a slotted spoon or mesh skimmer, and discard. Skim the fat off the top off the liquid. Return the casserole or Dutch oven to a burner or transfer your braising liquid to a saucepan. Simmer the liquid until it has reduced by about two-thirds. To check if the liquid has reached sauce consistency: place a wooden spoon in the pan and see if the liquid coats the back of the spoon. Adjust the seasoning with salt and freshly cracked pepper.
Slow Roasted Pot Roast
Servings
Ingredients
- 1 5-pound chuck roast, tied or in a cotton mesh to hold it together
- Extra virgin olive oil
- 2 tablespoons Moroccan Spice Mix like Ras El Hanout
- 2 medium red onions sliced thinly
- 3 carrots peeled and cut into medium dice
- 4 cloves of garlic minced
- 3 tablespoons tomato paste
- 1 15-ounce can diced tomatoes
- 4 cups chicken stock
Instructions
- Preheat oven to 325°F.
- Place a Dutch oven or large, oven-proof casserole with a lid over medium high heat. Lightly coat the bottom of the pan with olive oil. Rub the roast with the spice mix and salt and pepper.
- Place the roast in the greased pan and brown on each side until the roast is dark brown (about 5 minutes per side). Transfer the roast to a plate and set aside.
- Add more oil, if necessary, to the pan. Caramelize the onions until they are a dark rich brown, about 5-7 minutes. Add the carrots and continue cooking until the carrots are lightly colored.
- Add the garlic and cook an additional 2 minutes until the garlic has softened slightly.
- Add the tomato paste and stir to coat the vegetables thoroughly. Add the diced tomatoes with their juices and the stock.
- Add the meat back to the pan. Cover and cook at 325°F until the meat is tender and a paring knife releases easily (about 2 1/2 hours).
- Remove the meat from the pan and set aside to rest. Strain out the vegetables form the pan and discard. Reduce the cooking liquid until it thickens and resembles a glaze.
- Remove the string or mesh from the roast. Slice thinly or cut into chunks (my family likes it chunky) and pass the sauce. Serve with potatoes, rice or vegetable tagine.
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