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Pot Roast

If you need a knife, it goes back in

A pot roast has one test, and Grandpa Walter never used another: the meat comes apart with a fork, with nobody pressing. Ten lines of ingredients and three and a half hours at 300, which are the longest times on this site, and a sear at the start that decides the color of everything that follows. It is the heaviest page of the collection, and the one where you can see how each style handles a long list.

Serves 6 · prep 25 min · cook 3 hrs 30 min

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Pot Roast laid out as an image, Watercolor style

Watercolor style · watermarked preview

The ingredients

  • 4 lb chuck roast
  • 2 onion
  • 6 carrots
  • 6 potatoes
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 2 bay leaves
  • salt and pepper

How to make it

  1. Dry the chuck roast, season it hard with salt and pepper, and sear it on every side in a heavy pot until it is properly brown.
  2. Take the meat out and soften the onion cut in wedges, the garlic cloves and the tomato paste in the same fat.
  3. Pour in the red wine and scrape the bottom of the pot until nothing is stuck to it.
  4. Put the meat back with the beef broth and the bay leaves, cover, and cook at 300 °F for two and a half hours.
  5. Add the carrots and the potatoes cut in large pieces, and give it another hour uncovered.
  6. Pull the meat apart with two forks and spoon the liquid over it.

What makes the difference. He judged it on one thing: whether the meat came apart with a fork with nobody pressing. If you needed a knife, it went back in the oven.

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