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    You are in: Home / Recipes / Simple Perfect Pot Roast Recipe
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    Simple Perfect Pot Roast

    Simple Perfect Pot Roast. Photo by BarbryT

    1/10 Photos of Simple Perfect Pot Roast

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    PanNan's Note:

    This is the Cook's Illustrated recipe, but it tastes exactly like Mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to middle position and heat oven to 300°F.
    2. 2
      Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
    3. 3
      Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
    4. 4
      Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
    5. 5
      Transfer roast to a large plate; set aside.
    6. 6
      Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
    7. 7
      Add garlic and sugar; cook until fragrant, about 30 seconds.
    8. 8
      Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
    9. 9
      Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
    10. 10
      Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
    11. 11
      Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
    12. 12
      Transfer roast to carving board, tent with foil to keep warm.
    13. 13
      Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
    14. 14
      Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
    15. 15
      Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
    16. 16
      Season to taste with salt and pepper.
    17. 17
      Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
    18. 18
      Serve, passing remaining sauce.
    19. 19
      Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.

    Ratings & Reviews:

    • on March 24, 2003

      55

      PanNan, I simply can't believe that this recipe was posted in August of 2002 and hasn't been reviewed until now! How moist, tender and flavorful can one simple pot roast be?? So easy to prepare, slowly roasting in the oven over a period of hours to attain the perfect tender roast! I did everything as directed, eliminating the wine in the gravy, as personal perferences dictated. ;) We enjoyed this roast so very much and will obviously be enjoying it many more times to come! thank you PanNan, for posting this fabulous recipe for all of us to enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2009

      55

      What a wonderful aroma we had in the house this afternoon. The taste didn't disappoint at all. I did add the wine in to deglaze the pan before adding in the broth. It worked fine and tasted wonderful. I added in the carrots and potatoes 45 min. before it was done and they were great. The reduced broth is really what makes this recipe different than my usual pot roast. I will def. use this method again. Thanks for sharing your delicious recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008

      55

      Excellent! This is my first roast and it turned out great. I used balsamic vinegar instead of the wine. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (35)

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    Nutritional Facts for Simple Perfect Pot Roast

    Serving Size: 1 (299 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 445.3
     
    Calories from Fat 196
    44%
    Total Fat 21.8 g
    33%
    Saturated Fat 7.5 g
    37%
    Cholesterol 158.4 mg
    52%
    Sodium 228.1 mg
    9%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.1 g
    16%
    Protein 52.4 g
    104%

    The following items or measurements are not included:

    fresh thyme

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