Braising Pot Roast⎢Martha Stewart

Martha cooks up a tender pot roast, which can be made using beef brisket, bottom or top round, or a chuck eye roast and a mirepoix of veggies.

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when I was growing up on Elm Place in New Jersey in nutly New Jersey uh every single home had its version of pot roast at our house the pot roast was born out of frugality it was a dish made with inexpensive cuts of meat and basic root vegetables cooked together in the same pot and that meal stretch to make meals for days to come even in a family like hours of six kids and two adults uh and today well the pot roast is still a favorite moneysaving dish this is one of my favorite things to do braze a nice chunk of meat like this Chuck ey roast first step is to Brown the meat very essential you want a good looking piece of brown meat when you’re finished and uh you can’t brown meat in liquid it just won’t Brown even in the oven it just won’t Brown if there there’s any moisture whatsoever so we’re going to Brown the meat first in a little bit of olive oil right in the pot and we’re going to make the pot roast before you brown it put some salt and pepper all over it a generous amount rub it into the meat pre-seasoning is a really important part of the process it’s good to keep a piece of paper parchment paper under the meat that way you really keep your counter clean and when working with raw meat remember to wash your hands after and remember your pepper should be freshly ground your salt a good quality okay ready to start Browning quite hot in the bottom of this pan you’re going to hear a lot of sizzling there and don’t try to turn the meat until it easily releases it’ll tell you when it’s ready to burn smells good already now most pot roasts most brazes uh start with a miraa which is a combination of aromatic vegetables generally an onion a carrot and a sock of celery and we’re just going to cut the onion Into Thin slices like this firstly chopped the celery and carrots which have been peeled the same combination of vegetables is called a Saito in Italian so they’re ready to go I think we can try to turn the meat on lifting easily this is a very wonderful piece of meat Browning perfectly look at that fabulous color that it’s getting that’s what you want on your finished pot roast You’ want a nice dark exterior and a well cooked silky result the meat has been tied that holds the shape the Browning of the meat takes about 8 to 10 minutes uh have patience it’s worth it now remove the meat to a baking sheet there great looking so delicious and now to the pot just add your lovely onions your thy bay leaf pepper corns carrots and celery [Music] and you don’t really want to Brown the onion as much as make it translucent in the olive oil for most brazing you would have this kind of a base of vegetables in the bottom of the pan this takes 2 or 3 minutes and if they start to cook too much you can add just a little bit of water to stir up the brown bits and I’m going to do that right now just a little bit well the onion has softened the celery too carrots take a little bit longer cuz they’re harder but it’s ready and time to add the flour just one tablespoon of flour will do and cook that well done you don’t want to have a flowy taste and the flour allows the liquid to be absorbed and sauce to thicken if the flour is well done add the rest of your water and so Al together we’ve added about 1 and a/4 cups of water now some people might want to add a little bit of red wine beef stock ve stock vegetable stock it really doesn’t matter but I I think water just works very well and about 2 tablespoons of red wine vinegar for a little bit of acidity so can you see how it’s thickening so now just lower the heat so it’s simmering but not boiling and the liquid should come up only about 1 inch on the sides of the meat and here goes our meat cover it tightly and with less liquid in the pot you’ll need to watch it more carefully and turn the roast more frequently uh and uh just cook turning every 30 minutes until tender 2 and 1/2 to 3 hours so now the meat is quite beautiful remove it carefully to a baking sheet like this we’re going to put the meat back in but we want to cook the rest of the vegetables and uh we want to strain this gravy so into a bowl just strain and we’ll also take out a little bit of the fat so all the aromatics have really cooked down press them through the SI as much as you can so this is basically the gravy and the sauce put this back into the pot but you see you have a pretty nice brown gravy it’s very very tasty and the vegetables about 3/4 of a pound of carrots of turnips and of tiny baby potatoes you can use quarters or sliced potatoes thickly sliced potatoes too this is the nice turnup and peel the turnup and I’m cutting it into wedges sort of like apples for an apple pie and now turn the heat back on once this comes back to a simmer put the meat back on top cover and cook for another 15 to 20 minutes or until the vegetables are tender to the point of a knife so the meat is out of the gravy it looks really tender and so delicious now remove carefully the trussing string now it’s important to let the meat rest uh for about 10 or 15 minutes because if you try to slice it when it’s really really hot uh it may just completely fall apart uh this is a very tender cut of meat now that looks like pot roast Grandma Gilberts grandma rosovsky grandma Cyra my mother’s mine and now yours the meat has reached the right consistency when it is Silky can be shredded easily and the meat should be very very tender but firm enough just to slice so it looks like that now that looks really good brazed pot roast