Wolf Gourmet | pot roast
Summer salads and grilled vegetables have had their moment to shine. It’s time for slow-cooked, hearty comfort food to re-emerge.

Pot roast is one of the most frequently searched recipes – it’s been a mainstay of family meals for centuries. A recipe with a long history, it originally was a general term for browned meat cooked with vegetables in a covered vessel. Pot roast began appearing in cookbooks in the late 1800s, but the process of slow cooking in liquid, known as braising, is centuries older. Most cultures have their own special version. Mexican carne guisada, Italian stracotto di manzo, Portuguese cane assada, and the American Yankee pot roast – all use the same braising technique. Fork-tender meat cooked low and slow knows no cultural boundary. Best suited for a day when you have the afternoon free, making pot roast means you can really enjoy the enticing smells of braising beef and onion wafting through the house as it slowly roasts.

Two steps in this recipe make a big difference in the end result. Taking time to sear the meat on all sides after a generous shower of kosher salt yields a caramelized exterior further enhanced by the long, slow roast. Nestled around the roast at the last stage of cooking instead of the beginning, the traditional potato, onion, carrot and celery maintain their texture.

Wolf Gourmet | pot roast
Pot Roast
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Wolf Gourmet | pot roast
Pot Roast
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 22
Rating: 2.95
You:
Rate this recipe!
Ingredients
  • 1 beef chuck roast 2.5-3 pound
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 3 cloves garlic chopped
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 cups beef stock divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound small potatoes (Yukon gold or baby red) quartered
  • 1/2 pound carrots peeled and cut into 2-inch slices
  • 2 stalks celery cut into 2-inch slices
  • 1 small yellow onion quartered
Instructions
  • Adjust the oven rack to lowest position and preheat the oven to Convection/Roast 325°F.
  • Season the roast on all sides with kosher salt, and place on a large plate or platter. Add the olive oil to a large saute pan over high heat. Add the roast and sear on all sides until evenly browned, 2-3 minutes per side. Remove the roast from the pan onto a plate. Reduce the heat to medium and add 1 cup of beef stock to the pan. Deglaze, scraping up the bits stuck to the bottom. A flat edged wooden spoon works best. Add the herbs, garlic and freshly ground pepper to the pan and stir to combine.
  • Place the roast in a baking pan and pour seasoned stock mixture over the roast. Roast in the oven, uncovered, for 1 hour. After 1 hour, flip the roast over, cover the pan with a lid or aluminum foil and roast for one additional hour. After the second hour, temporarily remove the roast to a plate. Raise the oven temperature to 375°F. Add the vegetables and potatoes to the baking pan. Nestle the roast into the vegetables. Pour the remaining ½ cup of stock over roast. Cover the pan with a lid or aluminum foil and return the pan to the oven. Roast until the potatoes and carrots are easily pierced by a fork, 45-55 minutes. Remove the roast from the oven and place on a platter. Allow to rest for 15 minutes before carving. Remove the vegetables with a slotted spoon and place on the platter with the roast.
  • Serve with au jus from the pan.

 

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