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1
Brown meat Pat meat dry with paper towels, then season on all sides with salt and pepper.
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2
Heat a Dutch oven pot over high heat for 2 minutes.
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Then add enough oil to barely coat bottom of pot and heat until shimmering.
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Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes.
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Dont be tempted to turn the meat too soon, or it will tear; instead, wait until it easily releases from the pot.
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Once it is nicely browned all over, remove it from the pot.
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If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water and then discard.
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8
Cook aromatics Reduce the heat to medium.
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Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes.
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You may need to increase the heat after a minute or two if the onion isnt softening, but only slightly.
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If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
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12
Braise meat Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds.
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Add vinegar and water, and bring to a boil.
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Deglaze pot, scraping up browned bits from bottom.
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Put the roast in the pot; the water should come only about 1 inch up the sides of the meat.
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Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid.
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While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours.
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Remove the meat from the pot.
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Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
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Finish braising with garnish vegetables Return the roast and the strained liquid to the pot.
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Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables).
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Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes.
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The meat should be very tender by now and give no resistance when pierced with a knife.
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(The meat will be firm enough to slice; if you want it to be falling-apart tender, cook 30 minutes more.)
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Finish sauce Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup).
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Cover and keep warm near the stove.
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If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more the sauce is reduced the saltier it will taste), or thicken it with a bit more flour, whisking until smooth.
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Add a small amount of vinegar if necessary to balance the flavors.
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Let roast stand for about 20 minutes, then slice to desired thickness.
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Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.
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31
Its easier to get beautiful slices of roast the day after it has been braised.
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32
If you plan to make it ahead, hold off on adding the garnish vegetables until the next day.
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Allow the roast to cool completely in the braising liquid, then refrigerate in the covered pot overnight.
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When you are about ready to serve, remove the cold meat from the liquid and slice.
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Heat the liquid, strain, and return to the pot.
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Cook the garnish vegetables until tender, then add the meat slices and heat until warmed through.
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Use a Dutch oven that is just slightly larger (about an inch all around) than the roast, since the meat will shrink during cooking.
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38
Tougher cuts of meat, such as chuck roasts, are best for pot roast.
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Ask your butcher to recommend the best cut.
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Also, ask for the roast to be tied, as this will help it maintain its shape during cooking.
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41
This recipe calls for turnips, new potatoes, and carrots, but almost any root vegetable can be used.
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What you want is something that will add substance to the dish, since it is designed to be a meal in one pot.
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Others to try include parsnips, pearl onions, and any of the other varieties of potatoes (sweet potatoes, like carrots, will add a dash of color, too).
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Cooking times may vary.
