Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Classic Pot Roast
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 49 g
- Cholesterol
- 138 mg
- Sodium
- 1635 mg
When purchasing the chuck roast for this dish, ask your butcher for a boneless “7-bone” roast (that’s the name of the cut, not the number of bones). It’s well marbled and makes a tender, juicy pot roast.
- Level: Easy
- Total: 1 hr 5 min
- Prep: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 49 g
- Cholesterol
- 138 mg
- Sodium
- 1635 mg
Ingredients
Directions
Special equipment:
a Dutch oven, such as Food Network™ 5-qt. Enameled Cast-Iron Dutch Oven and a platter, such as Food Network™ Oval Serving Tray- Position a rack in the lower third of the oven and preheat to 325 degrees F.
- Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.
- Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot.
- Put the peppercorns, parlsey sprigs, thyme, allspice, cloves, bay leaves and celery on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook for 1 hour and 30 minutes. Turn the roast, then add the potatoes, rutabaga, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour and 30 minutes to 2 hours more. (A meat thermometer should register 185 degrees F.) Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board.
- Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.
- Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley.
