Classic Sunday Pot Roast
When I think of a classic American dish, Pot Roast comes to mind. Growing up I always looked forward to Pot Roast dinners which were typically made on a Sunday or at family gatherings. Now as an adult I look forward to making it for my own family. Recently I elevated the Classic Sunday Pot Roast from my childhood with red wine and lots of herbs.
Gathered around the dinner table while enjoying this Classic Sunday Pot Roast last weekend my husband said, “Is there anything more American than a pot roast?” I totally agreed but then my curiosity kicked in and I started wondering if it really was an American classic? Or just a classic from our childhood?
After some research I found the Pot Roast is very much an American classic. In fact, the dish is sometimes called a “Yankee Pot Roast”. It was first made in New England sometime in the 19th century and today is a classic dish around New England tables. However, like with most great American classics this dish was first introduced by immigrants. Although the English are often credited for creating the Pot Roast, it was the French who first introduced the practice of braising to tenderize meat.
Okay enough of the history lesson! Lets make a Classic Sunday Pot Roast! There are lots of various recipes out there but the basics of braising the meat to create a “Pot Roast” remain the same. This Pot Roast is elevated with red wine and lots of herbs.
Building a Great Pot Roast
The Meat – You can use beef or pork. Popular cuts are beef chuck roast, beef brisket, pork shoulder, or pork shoulder.
Aromatics – These are herbs and vegetables that help build the flavor. Onions is a must! I like to use rosemary, parsley, thyme, bay leaves and garlic.
Braising Liquid – Beef broth or stock is typically used but I use a combination of wine and stock. Some worcestershire sauce is great for building flavor, too.
Vegetable – this would be in addition to the onion. These veggies will help complete the dish. Root vegetables such as potatoes, carrots, and parsnips work best.
Classic Sunday Pot Roast
Equipment
- Dutch Oven
Ingredients
4-5 poundbeef chuck roast
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons sea salt
1 teaspoon ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 yellow onion(roughly chopped)
6 cloves garlic(whole
2 cups carrots(cut into 2-inch chunks)
1 lb red skin baby potatoes
¼ cup tomato paste
2 cups beef broth
1 tablespoon worcestershire sauce
1.5 cups red wine
2 bay leaves
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.Place a large dutch oven over medium heat and add the oil and butter, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. Should be nicely browned.
- Add the diced onion, and garlic to the dutch oven, stir and cook for 1 minute, add thyme, and rosemary, stirring frequently before adding in the tomato paste, cook for about 1 minute.
- Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- Add the carrots, potatoes and bay leaves.
- Cover and cook in the oven for 3-4 hours or until fork-tender.
- Remove everything from the dutch over and place on a platter. You can make a gravy with the remaining liquids. If so, just strain and add to a sauce pan with acorn starch slurry.
If you like this Classic Sunday Pot Roast give these dishes a try too:
Beef Wellington with Red Wine and Herb Sauce
Red Wine and Tomato Basil Sauce
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