Perfect Pot Roast from Patricia Heaton's Food for Family and Friends: 100 Favorite Recipes for a Busy, Happy Life by Patricia Heaton
Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.
Makes 4 servings
Ingredients Sea salt and freshly ground black pepper½ teaspoon ground fennelOne 3-pound chuck roastExtra virgin olive oil3 large carrots, peeled and cut into 2-inch-long chunks½ pound cipollini onions, peeled, or 1 large Vidalia onion, cut into ¼-to ½-inch dice3 garlic cloves, smashed1¼ cups hard cider (or apple cider if you prefer nonalcoholic)3½ cups beef broth6 fresh thyme sprigs1 fresh rosemary sprig1 fresh or dried bay leaf2 tablespoons all-purpose flour2 tablespoons tomato paste
1. Preheat the oven to 325ºF.
2. Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
3. Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
4. Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
5. Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
6. Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
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