Braised meats are something of a passion of mine, which was amplified in the cold of winter this year. That being said, a good pot roast is just as good as summer rolls around. I've recently become a big fan of beef chuck. It's inexpensive, versatile, and actually quite forgiving. Compared with brisket, chuck has a lot more marbling, keeping it moist as it cooks. This summer, we are trying out a new (to us) CSA program and have ended up with an abundance of root vegetables. This turned out to be a good way to use our parsnips, although I have also made it with potatoes instead.
My recipe is loosely based on Kenji's "All-American Pot Roast" from The Food Lab book. As with many of his recipes, there's a lot going on there that on a typical day, I don't always feel like doing. My personal spin is to boost the flavor by combining both styles of Chinese soy sauces (light and dark). As usual, I used Pearl River Bridge, which can be found in most Asian grocery stores.
Ingredients
- 2 lb. chuck roast
- 1/2 lb. onion, sliced (about 2 small or 1 large onion)
- 1/2 lb. carrot, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 5 cloves garlic, peeled and smashed
- 1 Tbs. flour
- 1 cup red wine
- 1 Tbs. dark soy sauce
- 1 Tbs. light soy sauce
- 1 bay leaf
- 1 tsp. dry oregano
- 1 - 1 1/2 cup chicken stock
- 1 lb. parsnips
- Vegetable oil (can also use bacon fat)
- Salt and pepper to taste
Instructions
Preheat oven to 300 degrees F with rack in the middle position.
Heat some oil in a dutch oven or heavy saute pan on medium-high heat. If you want to kick it up a bit, you can use bacon fat here. Season the roast all over with kosher salt and black pepper. Sear the roast on all sides (including the edges) until well browned. Set aside.
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| Roast after browning |
Add more oil as needed and turn the heat down to medium. Cook the onion, carrot, celery, and garlic with a bit of salt for a few minutes. Add flour and stir to incorporate, cooking a few more minutes.
Deglaze with red wine, stir well, and bring to a boil. Let the wine reduce a few minutes. Add the soy sauce, bay leaf, and oregano. Nestle the roast back in and top up with chicken stock. Bring to a boil and transfer to the oven. Cover with a lid slightly ajar.
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| Ready for the oven |
Cook for 2 hours, checking once to flip the meat over. While the roast cooks, peel the parsnips and cut into one inch chunks. Add the parsnips, cover, and cook one more hour.
If preparing ahead, let everything cool then chill in the refrigerator overnight. This will allow the grease to congeal to be easily removed. If not preparing ahead, remove the meat to a cutting board and skim the liquid as best you can.
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| Meat after braising |
Begin reducing the braising liquid on the stove. While this is happening, slice the roast. When the liquid has reduced to your desired consistency, return the meat to the pan. Turn the heat off and let stand for 20 minutes before serving. The roast goes well with crusty bread.
