Raised to Braise
Prepare To Be Braised
The Braising Method
- Meat is browned, seasoned, and a small amount of liquid is added
- The meat is cooked a t a low temperature for several hours until tender
- Shanks of Meat
Beef Pot Roast Recipe
Despite its name, pot roast isn't actually roasted, it's braised. Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.
Braising doesn't give meat the flavorful, brown outer crust that dry-heat cooking methods like roasting do, so we sear it on the stovetop first.
For this recipe you'll need a large Dutch oven or brazier — one that's big enough to accommodate the meat and stock, and safe for both stovetop and oven. Make sure it has a tight-fitting lid, too. You could also make it in a crockpot.
Prep Time: 30 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 5 hours
- 5 lbs beef chuck or brisket, excess fat removed
- ¼ cup canola oil (or other vegetable oil)
- 1 large onion, peeled and chopped
- 2 medium ribs celery, chopped
- 1 large carrot, peeled and chopped
- 5 cloves garlic, peeled and slightly crushed
- 1 cup canned diced tomatoes (including liquid)
- 5 cups brown stock (i.e. beef stock)
- 2 bay leaves
- ½ tsp dried thyme
- 1 tsp whole black peppercorns
- 2 Tbsp all-purpose flour
- 2 Tbsp unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- Pre-heat oven to 300°F (150°C).
- In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set it aside.
TIP: To enhance the browning of the meat, pat off excess moisture with clean paper towels before searing it.
- Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent.
- Now return the meat to the pot and add the tomatoes, stock, bay leaves, thyme and peppercorns. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
- Cook 4-5 hours or until the meat is tender.
- Remove pot from the oven and leave the meat in the braising liquid while you make the sauce.
- Ladle out around two cups of the braising liquid and pour it through a mesh strainer. Skim off any fat from the top.
- Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring, until the roux is a rich brown color.
- Now whisk the hot liquid into the roux, a little at a time. Simmer for about 15 minutes, then strain through a fine-mesh sieve and season to taste with Kosher salt and freshly ground black pepper.
- Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve right away.