How To Cook A Pot Roast

A FULL MEAL, PREPARED TWO WAYS
How To Cook A Pot Roast

Preparation

In the Oven:

 

Equipment: Large oven-safe pot with lid (to hold roast, liquid and vegetables through cooking)

 

  • Preheat the oven to 450°F. Lightly coat the roast with olive oil, and season with salt and pepper.
  • In a deep, heavy-bottomed Dutch oven style or cast-iron pan, oven-sear at 450°F for 15 minutes. On the stovetop, brown your choice of vegetables over medium heat for about 10 minutes, stirring occasionally, and add to the roast pan.
  • Cover all the pan’s contents with a mixture of beef stock, tomato paste, and red wine.
  • Cover and cook in a 325°F oven for 2-2 ½ hours, until the meat is very tender.
  • Remove from heat, and allow the meat to sit in the juice for 30 minutes.
  • Take meat and vegetables out to serve, and thicken remaining juice with cornstarch or flour to the desired consistency for gravy.
On the Stove:

Equipment: Large pot with lid (to hold roast, liquid and vegetables through cooking)

 

  • Lightly coat the roast with olive oil, and season with salt and pepper.
  • In a deep, heavy-bottomed sauté pan, pan-sear the roast until brown on all sides, then add cut vegetables and brown them 10 minutes over medium heat, stirring occasionally.
  • Cover the pan’s contents completely with a mixture of beef stock, tomato paste, and red wine.
  • Cover and simmer for 2-2 ½ hours, until the meat is very tender.
  • Remove from heat, and allow the roast to sit in the liquid for 30 minutes.
  • Take meat and vegetables out to serve, and thicken remaining juice with cornstarch or flour to desired consistency.