Recipe by -Patrish
While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.
Top Review by Tamaretta
I don't usually rate something 5 stars unless it "WOWS" us....wasn't expecting any wows from pot roast, but this was excellent. I love the red wine in this recipe! I only used 3 cloves that's all I had.....Thanks for posting!
- 3 1⁄2 lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1⁄2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
- 1 teaspoon fresh ground black pepper, to taste
- 3 tablespoons best-quality olive oil
- 1 1⁄2-2 cups beef stock (I've used canned beef broth in a pinch)
- 2 cups dry red wine (don't skip the wine!)
- 1 bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
- 1 teaspoon salt
- 7 whole cloves (this and the wine are what make it so good)
- 2 1⁄2 cups coarsely chopped yellow onions
- 2 cups peeled carrots, 1 inch chunks
- 8 medium potatoes, scrubbed and cut into thirds (I peel mine)
- 2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
- 1 cup diced celery
Directions See How It's Made
- Preheat oven to 350°F.
- Rub roast with black pepper.
- Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
- Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
- Stir in onions, carrots, potatoes, tomatoes and celery.
- Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
- Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
- Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
- Transfer roast to a deep serving platter and arrange vegetables around it.
- Spoon a bit of sauce over all and garnish the platter with parsley.
- Pass additional sauce in a gravy boat.