How Long to Cook Pot Roast Beef in Oven

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Become the step-by-step guide for how to make a perfectly moist and juicy pot roast. Today's recipe uses a chuck roast braised in beef stock with a touch of balsamic vinegar, and veggies that get then much beefy flavour.

Exercise y'all recollect when I shared with yous how to make a perfect pork roast? So many of you loved that wearisome-cooked method that I decided to practice more slow-cooked, big cuts of meat. Today, I'm tackling beef pot roast.

Pot roasts are a archetype yet economical repast, because they let yous have a less expensive, and ofttimes less desirable, cut of meat and turn information technology into magic. I ordinarily employ a chuck roast (sometimes called chuck steak, not to exist confused with chuck eye steak, which is unlike). I find that this cut has just the right corporeality of marbling to get actually tender when slow-cooked.

What Is A Chuck Roast?

Here's the wikipedia entry, but basically, it's a cut from the front (shoulder expanse) of the cow and is unremarkably a 1 and 1/two to 2-inch thick oval of about eight-9 inches across. It has a lot of connective tissue that melts when cooked. For this reason, y'all want to melt this cut all the way through, slowly, so that the collagen from the tissue gets a run a risk to melt, moistening and flavoring the meat.

Braising Slowly

The trick to pot roast is to melt information technology at a low temperature for awhile, and to use a braising liquid. A braising liquid keeps things moist. You can employ beer or wine, broth or stock, or fifty-fifty just water. Any combination of those will work also. You can add other things to the mix if you'd similar, like apple juice or even cola.

What I've washed for today's recipe is to add together a touch of balsamic vinegar to beef stock for the braising liquid. Information technology adds a bit of sweetness and a bit of sour. You'll barely find that it'south there but without it the flavors are a scrap flatter.

Which Vegetables To Include In A Pot Roast?

In addition to the less lean cutting of meat that you utilize hither, pot roasts oftentimes include vegetables. These veggies will end up really soft and tender. If you desire them less soft, you tin add together them halfway through the cooking time. I never do that though because part of the joy of pot roast for me is exactly that cozy, super-soft thing.

Root vegetables like carrots, potatoes, and onions are common and the all-time bet. You want something that stands up to the long cooking time.

Note that you lot tin totally leave the peels on the potatoes for this dish. Why practise this? Because not having to peel them speeds things up, results in less food waste, and considering the peel has some really great nutrients in it. Information technology'due south a win-win-win. Unfortunately, you do have to peel the carrots though. Otherwise the outer layer gets a bit woody. If you can find thinner, younger carrots, those with the greens still attached, they're fine without peeling. Merely trim off the greens so give the carrots a quick scrub with a potato brush. Done!

Those are the chief tips for a perfect pot roast. Now hither are the footstep-past-step instructions.

How To Brand A Perfect Pot Roast

Footstep #1

Season a beef pot roast all over with a liberal corporeality of salt and pepper. For a 2.five pound chuck roast, you'll want to use near a teaspoon of table salt and half a teaspoon of black pepper.

Heat a skillet over medium-loftier estrus. Add a tablespoon of olive oil.

Let the oil go really hot. Add the roast to the hot oil. Cook on 1 side until very well-browned. You lot desire it crusty because that brown caramelized crust is going to add together tons of flavor to the eventual dish. It'll take 4-5 minutes. Then flip it over and get the other side dark-brown and crusty as well.

Step #2

While the roast sears in the skillet, peel your carrots and chop them into large chunks so that they don't cook to chop-chop. Similarly, halve small potatoes and quarter larger ones. I use red potatoes because I like the flavor and the pop of color that they add together to the dish when you leave the peels on, as I typically exercise.

Step #3

Preheat oven to 300°F.

Transfer the roast to a roomy roasting pan. You lot need space for the roast to be surrounded by potatoes. Annotation that when I exercise a chuck pot roast like this, I ordinarily practise two. The reason is so that I accept leftover beef for lunches or for using in a different dinner the next twenty-four hour period.

So, add your roast to the roasting pan. So pour beef stock into the skillet, nigh 2 cups per roast. You're going to desire the liquid to go halfway up the roast in the roasting pan so the amount really depends on the size of your roast and the size of your roasting pan. Heat the stock to a simmer. Add together 1/2 tablespoon of balsamic vinegar for each cup of stock. Stir. Pour over the roasts in the roasting pan. Surround roast with potatoes.

Step #4

Summit the roast and potatoes with the carrots. I prefer to not take the carrots submerged in liquid. They keep their color and season better that way. Adding them on summit is the best bet.

Step #5

Put a lid on the roasting pan, or cover it tightly in heavy-duty foil if you don't accept a lid. Put it into the oven until the potatoes and carrots are soft and the meat is tender enough that you could pull information technology apart with your fingers, virtually two hours. Remove the meat and potatoes from the liquid. Optionally drizzle the meat with some balsamic vinegar (i teaspoon per roast) or serve it on the side every bit a dip. Yous don't need annihilation other than that.

If you'd like to, y'all tin make apply of the liquid in the roasting pan (I often salve information technology for another use, similar making soup the adjacent mean solar day, simply it can definitely exist part of your pot roast meal instead). Skim off the fat (I use a fat separator similar this) and serve the juices on the side. Or turn it into a gravy past mixing together water and cornstarch so adding it to the skimmed juices. Start with 1/4 cup h2o and 2 tablespoons of corn starch, add it and and so bring it to a simmer to thicken it. Add more than cornstarch and water mixture if yous'd like it thicker.

Piece the meat and serve with the potatoes, carrots, balsamic vinegar, and braising liquid (optional).

Here'due south the printable version of the in a higher place instructions.

Enjoy!

Print

Description

This recipe uses a chuck roast braised in beef stock with a touch of balsamic vinegar for amazing flavour.

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• 1 (ii.5 lb.) chuck roast
• 1 teaspoon common salt
• one/ii teaspoon black pepper
• 1 Tbsp. vegetable oil
• 8 big carrots
• three lbs. red potatoes
• 2 cups low or no sodium beef stock*
• 1 Tbsp. balsamic vinegar, plus more for serving

1. Season the roast all over with salt and pepper. Heat a skillet over medium-loftier heat. Add the vegetable oil. Permit the oil become actually hot. Add together the roast to the hot oil. Cook on one side until very-browned, four-5 minutes. Flip it over and get the other side chocolate-brown and crusty as well, some other 4-v minutes.
2. Meanwhile, skin the carrots and chop them into large chunks. Halve any smaller potatoes and quarter larger ones.
3. Preheat oven to 300°F. Transfer the roast to a roomy roasting pan.
4. Cascade beef stock into the skillet that you lot used to sear the roast. Heat over medium-high heat to a simmer. Add together 1 tablespoon of balsamic vinegar. Stir. Pour over the roast in the roasting pan. Surroundings roast with potatoes. Acme the roast and potatoes with the carrots.
5. Put a lid on the roasting pan, or cover it tightly in heavy-duty foil. Put it into the oven until the potatoes and carrots are soft and the meat is tender plenty that you could pull it apart with your fingers, about 2 hours.
6. Remove the meat and potatoes from the liquid. Optionally drizzle the meat with some balsamic vinegar (1 teaspoon or and then) or serve it on the side as a dip. If you'd like to serve the braising liquid with the meal, skim off the fat before doing so. I like to apply a fat separator similar this.
7. Piece the meat and serve with the potatoes, carrots, balsamic vinegar, and braising liquid (optional).

Notes

*You might need more than or less stock depending on the size of your roast and the size of your roasting pan. What you ideally want is to take enough stock so that the roast is covered half way upwards.

This post originally appeared in March 2017 and was revised and republished in March 2020.

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Source: https://cookthestory.com/perfect-pot-roast/

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