Chef Alex Guarnaschelli’s Pot Roast
Prep time: 20-25 minutes
Cook time: 2-1/2-3 hours, mostly inactive
Yield: 5-6 servings
3 tablespoons extra-virgin olive oil
One 3- 4 pound chuck roast
Freshly cracked black pepper
2 large red onions, thinly sliced
12 large cloves garlic
2 pounds small carrots, peeled and halved lengthwise
3 large Honeycrisp, Rome or Braeburn apples, peeled, cored and quartered
¼ cup dark brown sugar
¼ cup red wine vinegar
6 cups beef stock
3 tablespoons grainy mustard
1. Preheat the oven to 350F.
2. Cook the meat: In a large pot, heat 2 tablespoons of the olive oil. When the oil begins to smoke lightly, season both sides of the pot roast with salt and black pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won’t stick. Cook, undisturbed, on its first side until browned, 5-8 minutes. Turn on the other side and brown for 5-8 additional minutes. Remove the meat from the pot and place it on a baking sheet to “rest”.
3. Cook the vegetables: In the same pot, lower the heat, add the onions, garlic, carrots and apples and sprinkle them with another pinch of salt. Brown over medium heat, 3-5 minutes, stir in the brown sugar and vinegar and cook until the liquid reduces and start to coat the vegetables. Simmer over very low heat. Pour the vegetables and the cooking liquid into a bowl.
4. Cook the meat: Add the meat back to the pot with the beef stock. Bring the stock to a gentle simmer. Place the pot in the center of the oven and cook for 1-1/2 hours. Remove the pot from the oven and add the vegetables and liquid back in. Place the pot back in the oven and cook until the meat is tender when pierced with a fork, an additional 1-2 hours. Note: if the meat looks dry or begins to get overly browned as it cooks, over the pot with a lid or a layer of aluminum foil for the remaining oven time.
5. Finish: Remove the pot from the stove and allow it to “rest” 10-15 minutes. Transfer the meat and most of the vegetables to a serving platter. It should be fork-tender without being dry. Blend half of the liquid and some of the remaining vegetables in the blender until smooth and pour back into the pot. Whisk in the mustard. Taste for seasoning. Pour the sauce over the meat.