search saves

Delicious Pot Roast

Delicious Pot Roast created by Food of the Gods

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.

Ready In:
4hrs 45mins
Serves:
Units:

ingredients

  • 3 12 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 12 - 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 12 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

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@MSnow
Contributor
@MSnow
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lmmom64
    Superb. But FYI, it's 7 cloves of garlic, not just 7 whole cloves. If I hadn't read the reviews, I would have thought the recipe called for cloves. Definitely would have changed the flavor!
    Reply
  2. Robyn Driscoll
    I went with a chuck roast and it was absolutely incredible! I will be making this over and over. Served with a loaf of crusty bread--yum!
    Reply
  3. Mary C.
    I used to cook out of the Silver Palate cookbook years ago (lost in a move) and was so happy to find this recipe here! Just made this but only used a 2 lbs. of meet, one with a lot of marbling. I kept the amount of wine the same, used 5 whole garlic cloves. adjusted the amount of veggies to fit in the dutch oven. I added Cambell's French Onion soup (one can) since I was out of onions and needed more liquid. It turned out incredibly tasty and I will be doing this one again, and often! Patrish is right....It's the garlic and wine that make it incredible! Thanks!
    Reply
  4. Sauce Lover
    I didn't use my dutch oven because I didn't think it would all fit. I was right, used a foil pan which seemed to large but the veggies don't really shrink down so it was the right choice. Followed the directions otherwise, but my oven seems a little off so I'm cooking it longer and at a higher temperature. Used red potatoes, kept the skin on, used a lot of elephant garlic and instead of the italian tomatoes, I used two 10oz cans of Rotel tomatoes with diced chiles. I used double the amount of beef broth (actually used Better than Bouillon beef) and kept the wine amount the same because I love to drink red wine but am not crazy about wine overpowering the flavor of the sauce. The vegetables came out really good, not mushy and overcooked like most pot roast recipes. Had a good bite to it, would maybe even increase the garlic even more and might throw in more chiles. Very easy to make and everyone liked it alot.
    Reply
  5. Sauce Lover
    I didn't use my dutch oven because I didn't think it would all fit. I was right, used a foil pan which seemed to large but the veggies don't really shrink down so it was the right choice. Followed the directions otherwise, but my oven seems a little off so I'm cooking it longer and at a higher temperature. Used red potatoes, kept the skin on, used a lot of elephant garlic and instead of the italian tomatoes, I used two 10oz cans of Rotel tomatoes with diced chiles. I used double the amount of beef broth (actually used Better than Bouillon beef) and kept the wine amount the same because I love to drink red wine but am not crazy about wine overpowering the flavor of the sauce. The vegetables came out really good, not mushy and overcooked like most pot roast recipes. Had a good bite to it, would maybe even increase the garlic even more and might throw in more chiles. Very easy to make and everyone liked it alot.
    Reply
see 5 more icons / navigate / navigate-down
Advertisement