My Extra Recipes

I have some recipes that I love, but don't make all the time. This pot roast is one. It is a little more work and time than most recipes, but it's the best pot roast ever. This is our Father's Day dinner.

Pot Roast with Vegetables
(Cooks Illustrated)

1 boneless chuck-eye roast (abt 3 1/2 lbs)
salt and pepper
2 T. vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 medium garlic cloves, minced
2 tsp. sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 - 1 1/2 cups water

1 1/2 lbs. red potatoes
8 medium carrots

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. (I don't have a dutch oven pan so I used a large stock pot or large deep frying pan). Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 min. Transfer roast to a 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 broth 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 min, until fully tender and meat fork/sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.

3. When roast is almost tender add 8 medium carrots, sliced 1/2 in thick; and 1 1/2 lbs small red potatoes, quartered, to pot submerging them in liquid. Continue to cook until vegetables are almost tender, 20-30 min.

4. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 min., then use wide spoon to skim fat off surface; discard thyme sprig. Add salt and pepper to taste; boil over high heat until vegetables are fully tender, 5-10 min., Transfer vegetables to serving platter. Transfer roast to platter with vegetables.

5. I added about 1 T. of cornstarch (mixed with a little water) to liquid in pot to thicken it a little. Use like gravy.