How to: Make Pot Roast instead of a Film
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From the Coen brothers to anyone making their first pot roast, the approach is similar: determine EXACTLY what you require, and no more.
Ingredients
1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste
The guy who never knew how to cook 30 years ago now has a son who’s making pot roast. And this son now has his own children, who will have access to delicious roasts and go to bed every night full of minced garlic. Tastes are evolving. People have more to aspire to.
Directions
Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
Remove string from roast. Serve with vegetables and sauce.
When you’re young, you think you have to make a complicated roast, you have to put this and that in it. Sometimes you’re afraid to say ‘I want to make something just like my Dad used to.’ Well, forget that. All pot roasts have been done at least once, so if you want to remake a pot roast go ahead and do it. Update it with your own eye, your own experiences, your own best cut of meat. Trust what YOU want to do.
This is a satirical website. Don't take it Seriously. It's a joke.
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