How To Cook Pot Roast

For a succulent and flavorful dish that is easy to make, try your hand at a pot roast. Pot roasts are typically made with a tougher cut of beef like the chuck or shoulder. The long cooking process, also known as braising, is done in a Dutch oven or slow cooker to break down the fat and connective tissues. Classic pot roasts are a hearty dish perfect for winter. Although typically served with carrots, onions and potatoes, pot roasts lend themselves well to experimentation. You can add or take away ingredients to suit your taste. Try adding red wine and fresh herbs to the liquid in which you cook the roast for an elegant flavor combination. In this video, Chef Mark provides an online cooking lesson for pot roast that gives you all the details you need to know. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Pot Roast Recipe

1 boneless beef chuck blade or roast (2-1/2to 3 lbs.)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1-2 tablespoon olive oil
1 cup of red California Merlot or Zinfandel
1 quart water or beef stock
2 tablespoons minced garlic
3 cups, Mirepoix, which is medium dice, carrots, celery, and red potatoes, cut into med.
1 tablespoon chopped fresh thyme

1. Coat bottom of a covered roasting pot large enough to fit meat, with olive oil. Heat over medium heat until hot. Dredge meat in flour.
2. Place beef in pot; brown evenly. Pour off excess oil; season with salt and pepper.
3. Pre-heat oven to 350oF
4. Add wine, stock and garlic to pot; bring to a boil. Reduce heat; cover tightly and bring to simmer place in oven 2-1/2 to 2-3/4 hours or until roast is fork-tender.
5. Remove roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add Mirepoix to pot, bring to a boil. Reduce heat to medium, cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Thicken with cornstarch and water if you desire a more ticker sauce.
6. Stir in thyme. Season with salt, as desired.
7. Carve pot roast as demonstrated and serve with vegetables

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