The Perfect Pot Roast
Votes: 5
Time: 4 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A perfect recipe for a beef roast that will literally melt in your mouth. It's made from the shoulder and neck. The meat is first seared on the stovetop until golden brown on all sides, sealing in all the juices. Then, it's half-covered with broth and baked in the oven for several hours, covered, along with onions, carrots, rosemary, and thyme. For a richer flavor, you can substitute some of the beef broth with dry red wine. The finished meat should be practically falling apart. A perfect dish for large family celebrations.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cut of beef shoulder-neck weighing 1.3 - 2 kg.
- 2 - 3 tbsp. l. olive oil
- 2 onions, peeled and halved
- 6-8 carrots, unpeeled, cut into 5cm pieces.
- 1 cup red wine, optional
- 3 cups beef broth
- 2-3 sprigs of fresh rosemary
- 2-3 sprigs of fresh thyme
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 135°C.
- Generously season the beef with salt and pepper. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion halves to the pan and brown them on both sides. Transfer the onions to a plate. Add the carrots to the same hot pan and stir until golden brown, about 1 minute. Transfer the carrots to the onions.
- If needed, add a little more olive oil to the preheated pan. Place the meat in the pan and sear on all sides for about a minute, until browned. Transfer the roast to a plate.
- Pour red wine or beef broth (about 1 cup) into the pan (still over high heat) to deglaze the pan, scraping the bottom with a spatula. Return the roast to the pan and add enough beef broth to cover halfway.
- Add onions and carrots, as well as fresh herbs.
Cover, place in the oven, and roast for 3 hours (for a 1.3 kg piece of meat). For 1.8 - 2 kg meat, roast for 4 hours. The roast is ready when it easily falls apart.
Categories:
recipe / Dishes in a duck pan / Main courses / Meat / / Ree Drummond
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