Martha Stewart Cooks Her Pot Roast Recipe | Martha Stewart

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Brown the chuck eye roast in olive oil, seasoning with salt and pepper.

Remove the meat to a baking sheet after browning.

Add sliced onion, carrots, and celery to the pot and cook until translucent.

Add one tablespoon of flour to the vegetables and cook well to avoid a flowery taste.

Pour in about 1.25 cups of water and two tablespoons of red wine vinegar.

Cover the meat tightly and cook, turning every 30 minutes for 2.5 to 3 hours until tender.

Remove the meat and strain the gravy, pressing the aromatics through the sieve.

Add carrots, turnips, and baby potatoes to the gravy and return the meat on top.

Cover and cook for another 15 to 20 minutes until the vegetables are tender.

Let the meat rest for 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary