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POT ROAST
cook:
2 h 30 min
2,777,363 views On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
6 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
The Classic American Pot Roast
INGREDIENTS
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 , three to five lbs eye round beef roast
kosher salt
black pepper
1 tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
dry red wine
4 russet potatoes, peeled and quartered
TOOLS
Chef’s knife
cutting board
peeler
measuring cups and spoons set
mixing bowls
mini prep bowls
large pot or Dutch oven
rubber spatula
oven
metal tongs
DIRECTIONS
1.
Peel and chop medium carrots and onion along with ribs of celery. Place in a bowl and set aside.
5 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
peeler
cutting board
Chef’s knife
2.
Next take your eye round roast and season the exterior heavily with kosher salt and freshly ground pepper. Let sit for an hour.
1 , three to five lbs eye round beef roast
kosher salt
black pepper
3.
In a large pot, add your roast along with some vegetable oil and cook over medium high heat. Sear all sides of the roast. Once all sides are brown, remove and set aside.
1 , three to five lbs eye round beef roast
large pot or Dutch oven
metal tongs
4.
Add your bowl of chopped vegetables to the pot and cook for 2-3 minutes or until soft (scraping up the fond) and then add tomato paste. Stir to combine.
5 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 tbsp tomato paste
large pot or Dutch oven
rubber spatula
5.
Add cloves of garlic along with bay leaves and a couple sprigs each of rosemary and thyme. Mix to combine and season minimally with salt and pepper.
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
kosher salt
black pepper
large pot or Dutch oven
rubber spatula
6.
Add beef broth and stir. Put the roast back into the pot. Fill the pot with red wine and beef broth - adding enough to come up about ⅔ of the way up the roast. Partially cover with lid and place in a 325°F oven for 2-3 hours.
2 cartons beef broth, divided
1 , three to five lbs eye round beef roast
dry red wine
large pot or Dutch oven
rubber spatula
oven
7.
Peel and quarter russet potatoes. Peel and cut carrots into 1-inch pieces.
4 russet potatoes, peeled and quartered
4 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
peeler
cutting board
Chef’s knife
8.
Remove the roast pot from the oven, flip the roast and add your potatoes and carrots into the broth. Place back in the oven uncovered for 45-60 minutes. Remove roast at your desired texture and temperature.
4 russet potatoes, peeled and quartered
4 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
large pot or Dutch oven
metal tongs
oven
9.
Remove from the oven, slice up the roast, serve and enjoy!
Chef’s knife
cutting board
The Fancy Ass Pot Roast
INGREDIENTS
1 rib celery, chopped
2 cup sprigs parsley, plus an additional 1/2 chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
½ tsp whole peppercorns
kosher salt
black pepper
4 boneless short ribs
2 marrow bones, about four and a half inches in length
water or beef broth for braising
6 cornichons, finely chopped
¼ cup finely minced chives
2 tbsp Dijon mustard
dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into four inch segments
1 bunch asparagus, halved
flaky sea salt
TOOLS
Chef’s knife
cutting board
peeler
measuring cups and spoons set
mixing bowls
mini prep bowls
large pot or Dutch oven
rubber spatula
oven
paper towels
metal tongs
fine mesh sieve
large pot
DIRECTIONS
1.
Start by chopping your celery and leeks. Cut your onion in half. Add one clove to each half of the onion.
1 rib celery, chopped
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
Chef’s knife
cutting board
2.
In a large pot add your celery, onion, garlic cloves, bay leaves, sliced leek, and fresh thyme. Next add 4-5 inch marrow bones and your boneless short ribs on top of the aromatics.
1 rib celery, chopped
1 small yellow onion, halved
2 cloves garlic
3 bay leaves
1 leek, sliced (just the white part)
2 sprigs thyme
2 marrow bones, about four and a half inches in length
4 boneless short ribs
large pot or Dutch oven
3.
Fill the pot with either water or beef broth and fill it ⅔ of the way on the sides of the meat. Bring to a boil and skim off any scum that floats to the top.
water or beef broth for braising
large pot or Dutch oven
paper towels
4.
Then cover and place in a 325°F oven for 2 ½ to 3 hours, flipping the beef once halfway through.
large pot or Dutch oven
oven
5.
Remove the meat and marrow bones from the pot and then strain the broth through a fine mesh sieve. Add the broth back to the pot and bring to a low simmer.
fine mesh sieve
mixing bowls
6.
Remove the marrow from the bones and finely chop.
2 marrow bones, about four and a half inches in length
Chef’s knife
cutting board
7.
In a bowl combine the chopped marrow, chopped parsley, finely chopped cornichon pickles, finely chopped chives, dijon mustard, and a dash of white wine vinegar. Mix to combine and set aside.
½ cup sprigs parsley, plus an additional 1/2 chopped parsley
6 cornichons, finely chopped
¼ cup finely minced chives
2 tbsp Dijon mustard
dash of white wine vinegar
mixing bowls
rubber spatula
8.
Once the broth has cooked for about 20 minutes remove the fat from the top and add enough water to create 5 cups of liquid.
large pot
paper towels
measuring cups and spoons set
9.
Next add your halved red potatoes which you’re going to let simmer for 6 minutes before adding your carrots.
1 lb red potatoes, halved
large pot or Dutch oven
10.
10 minutes later add asparagus and let everything steam for 3-4 minutes. Remove veggies from the pot and add to a bowl. Add a few tbsp of the sauce to the veggies and toss to combine.
1 bunch asparagus, halved
4 carrots, peeled, quartered, and cut into four inch segments
large pot or Dutch oven
measuring cups and spoons set
11.
In a small bowl add your veggies topped with some sliced short ribs. Add some broth to the bowl and top your short rib with your Dijon sauce. Serve and enjoy!
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