Braising Pot Roast⎢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.

Preheat the pot for browning the meat with olive oil.

Season the beef chuck roast generously with salt and pepper, rubbing it into the meat.

Brown the meat in the pot for about 8 to 10 minutes until it releases easily and has a nice dark exterior.

Remove the browned meat to a baking sheet.

Add sliced onions, chopped celery, and peeled carrots to the pot.

Cook the vegetables until the onions are translucent, about 2 to 3 minutes, adding a little water if needed to stir up the brown bits.

Add 1 tablespoon of flour to the pot and cook it well to avoid a floury taste.

Pour in about 1 and 1/4 cups of water and 2 tablespoons of red wine vinegar for acidity.

Lower the heat to a simmer and cover the pot tightly, cooking the meat for 2 and 1/2 to 3 hours, turning it every 30 minutes until tender.

Once the meat is tender, remove it carefully to a baking sheet and strain the gravy into a bowl, pressing the aromatics through the sieve.

Add 3/4 of a pound each of carrots, turnips, and baby potatoes to the pot, cutting the turnips into wedges.

Bring the pot back to a simmer and place the meat back on top, covering and cooking for another 15 to 20 minutes until the vegetables are tender.

Remove the trussing string from the meat and let it rest for 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary