Old-Fashioned Pot Roast

Name: Old-Fashioned Pot Roast
Yield: serves 4 to 6
Ingredients: 3 tablespoons canola oil; 1 (4-pound) boneless chuck roast or rump roast; 3 medium onions, preferably Vidalia, thickly sliced; 1 cup dry red wine; 2 tablespoons Hungarian paprika; 2 teaspoons chopped fresh thyme; 1 bay leaf, preferably fresh; 4 cloves garlic, crushed; 3 cups beef stock (page 227) or low-fat, reduced-sodium beef broth, plus more if needed; 2 pounds new potatoes, scrubbed; 6 carrots, cut into 1 1/2-inch-thick pieces; Coarse salt and freshly ground black pepper

December 9, 2011

Julia Child was quoted as saying, “Once you have mastered a technique, you hardly need look at a recipe again.” The technique for cooking tough cuts of meat is braising: the meat is seared until dark brown for flavor, then removed from the pot. Aromatics such as herbs and vegetables are cooked in the same pot in a small amount of the remaining fat. The pan is subsequently deglazed with liquid to help remove any brown bits of flavor from the bottom of the pan, then the meat is returned and liquid is added to come up to the meat’s “shoulders.” Pot roast is a classic braised dish.

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